Managing Food Safety

In this first of two volumes of Managing Food Safety: A Guide for Food Safety Managers in Retail and Catering, the author discusses best hygiene practice and ways to achieve it in business. The book gives detailed background information as well as practical tips and tools on the central topics of food hygiene: Microbiology, personal hygiene, structural hygiene, operational hygiene, food safety management, training management and food safety legislation and law enforcement in Ireland. Designed as a course manual to accompany the MKRMS Managing Food Hygiene Course, this book is the ideal companion for every food safety manager in retail and catering. The included case studies and exercises make this book the ideal self-study textbook for food safety managers and supervisors.