Food Safety in the Hospitality Industry  book cover
1st Edition

Food Safety in the Hospitality Industry

ISBN 9780750653497
Published June 5, 2002 by Routledge
348 Pages

SAVE $10.99
was $54.95
USD $43.96

Prices & shipping based on shipping country


Book Description

Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation.

Using frequent practical examples, the text outlines and explains what you need to know about the following areas:

· The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union.
· Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety.
· The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement.

Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.

Table of Contents

Food Legislation, Consumers and the Hospitality sector; European foodstuffs law and the consumer, Food legislation and enforcement in EU member states, Trends and developments in European food law; The Practical Application of Food Safety; An introduction to food microbiology, Supply and storage of food, Food preparation and service; Premises, cleaning, health and safety; Food safety matters relating to personel; Food Hazard Analysis and Due Diligence; Food hazard analysis, Due diligence; Appendix 1 Useful Internet addresses; References; Index

View More


"The book has a crystal clear, logical structure, specific and tangible links between chapters and has sound balance and relevance."
Cailein Gillespie, Lecturer in Hotel and Hospitality Management, The Scottish Hotel School, University of Strathclyde