Managing Food Hygiene
- ISBN-10
- 134913953X
- ISBN-13
- 9781349139538
- Category
- Food handling
- Pages
- 357
- Language
- English
- Published
- 1995-11-11
- Publisher
- Macmillan International Higher Education
- Author
- Nicholas Johns
Description
A text which explains the problems of food hygiene and discusses how they may be tackled from an operational management point of view. It is designed to function as a textbook for coursework or self-study, as well as being a practical handbook for use on the job.
Get the book
Similar books
-
Guide to Food Safety: Manager Certification Training
By David Zachary McSwaneGuide to Food Safety: Manager Certification Training
-
Food Safety Fundamentals: Essentials of Food Safety and Sanitation - Second Edition
By David Zachary McSwane, Richard Linton, Nancy R. RueFood Safety Fundamentals: Essentials of Food Safety and Sanitation - Second Edition
-
Food Safety Fundamentals
By David Zachary McSwaneFood Safety Fundamentals
-
The Haccp Food Safety, Facilitator's Guide
By Tara PasterAs a Professional Trainer for the hospitality industry, your field experience with Paster Training, Inc. came across in the recommendations that you made from start to finish. Tony Paster: I appreciate your support, dedication, ...
-
Essentials of Food Safety and Sanitation
By David Zachary McSwaneEssentials of Food Safety and Sanitation
-
ServSafe Manager
This is the most current edition of the ServSafe Manager Textbook and will help prepare you for the ServSafe Food Protection Manager Exam. ServSafe item ES7-
-
Level 2 Food Safety Handbook
By Richard A. SprengerLevel 2 Food Safety Handbook
-
Servsafe and CPFM Study Guide 2019: Food Manager Certification
By Miller Test PrepIncludes 1 Practice TestDesigned to help you pass one of the following exams: ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP) International Certified Food Safety Manager (ICFSM), or Prometric ...
-
ServSafe Manager
Resource added for the Culinary Specialist program 313162.
-
Food Safety for Managers
By Lisa M. Berger, Cynthia L. ParenteauBased on the 2011 FDA Food Code, this book will guide you through the technical and practical knowledge you need to serve safe food in your business and to pass the certification exam.