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Food Safety Management; A guide for caterersJoanne Zaida Taylor
It is a legal requirement that the majority of food business have a documented food safety management system based on Codex HACCP principles. HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. Food Safety Management: A guide for caterers provides information about the HACCP process and the Food Standards Agency’s Safer Food, Better Business to help you to: make informed decisions when implementing a food safety management system and procedures identify and control hazards maintain high standards of food safety. Product Type: Book |
