Food safety

Safe food handling : a training guide for managers in food service establishments

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Authors:
WHO

Publication details

Editors: World Health Organization
Publication date: 1989
Languages: English, French

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Overview

A point-by-point guide to measures within the food service industry that can be used to prevent food contamination and protect consumers from foodborne disease. The book responds to scientific knowledge indicating that most outbreaks of foodborne disease can be traced to well-defined errors in food preparation and storage. With this view in mind, the book concentrates on advice that can be used to teach food handlers both the principles and the specifics of good hygienic practice.