Overview
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About this book
Regulatory constraints and current management practices put the onus on food manufacturers to take all responsible precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject and this book provides a cost-effective supplement or alternative. Written primarily for those in the food industry concerned with hygiene, the book is also essential background for students and researchers in government and academic institutions.
Bibliographic Information
Book Title: Food Hygiene Auditing
Authors: N. Chesworth
Publisher: Springer New York, NY
Copyright Information: Springer-Verlag US 1996
Hardcover ISBN: 978-0-8342-1680-8Published: 31 March 1996
Edition Number: 1
Number of Pages: XII, 198
Topics: Food Science