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Food Hygiene Auditing
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.
1119317588
Food Hygiene Auditing
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.
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Food Hygiene Auditing

Food Hygiene Auditing

by N. Chesworth
Food Hygiene Auditing

Food Hygiene Auditing

by N. Chesworth

Overview

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.

Product Details

ISBN-13: 9781461380542
Publisher: Springer US
Publication date: 09/21/2011
Edition description: 1997
Pages: 216
Product dimensions: 6.10(w) x 9.25(h) x 0.02(d)

Table of Contents

Food hygiene law. Food law in the United States. HACCP and factory auditing. Premises - design and fabrication. Raw materials. Process equipment and machinery auditing. Personnel hygiene standards. Preventative pest control. Cleaning and disinfection systems. Management controls.
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