Managing Food Hygiene

Frontmatter

1. Food Hygiene and General Hygiene

Abstract

To define the terms ‘hygiene’ and ‘food hygiene’. To provide the food premises manager with technical information on food contamination and its prevention, on general hygiene and on pest control. These provide a firm basis for management action and control discussed elsewhere in the book.

Nicholas Johns

2. Food-borne Illness, Microorganisms and Parasites

Abstract

To define the term ‘food-borne illness’. To provide the food premises manager with background information about epidemiology and to identify the principal sources of biological contamination.

Nicholas Johns

3. Food Commodities, Food Processing and Cooking

Abstract

To assess the natural contamination of food commodities. To outline the industrial treatment of raw and processed foods. To examine common cooking and food-holding methods used in quantity food production and to assess their effectiveness in controlling contamination and growth.

Nicholas Johns

4. Food Hygiene and the Law

Abstract

To explain how food hygiene legislation fits into the British legal system. To describe the sources and content of food hygiene law and how the law is enforced. To discuss the interrelationships between food hygiene law and other areas of legislation, and with official publications such as codes of practice and British Standards.

Nicholas Johns

5. Food Hygiene and the Management of Premises

Abstract

To identify the legal obligations of the food process manager with regard to premises. To discuss the principles and practice underlying planning, design, maintenance and cleaning of premises, in order to ensure food hygiene and customer safety.

Nicholas Johns

6. Food Hygiene and the Management of Plant and Equipment

Abstract

To identify the legal obligations of the food process manager regarding plant and equipment. To discuss the theory and practice of selecting, cleaning and operating all types of equipment in order to ensure food hygiene and customer safety.

Nicholas Johns

7. Food Hygiene and the Management of Personnel

Abstract

To identify the legal obligations of the food premises manager with respect to personnel. To set down hygiene standards for personnel. To discuss how these standards can be achieved through the selection, training, motivation, monitoring and support of staff.

Nicholas Johns

8. Food Hygiene and Process Management

Abstract

To identify the legal obligations of a food production manager with regard to the food production/service process. To discuss the principles and practice underlying analysis, planning and design of the production service process to ensure food hygiene and customer safety.

Nicholas Johns

9. Food Hygiene Strategy and Policy

Abstract

To identify possible operational strategies for the management of food hygiene. To examine different approaches to food hygiene policy and to discuss how these may be integrated with other organizational goals, to ensure product quality and customer safety.

Nicholas Johns

Backmatter