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.
This is a preview of subscription content, log in via an institution to check access.
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Copyright information
© 1995 Nicholas Johns
About this chapter
Cite this chapter
Johns, N. (1995). Food Hygiene and General Hygiene. In: Managing Food Hygiene. Palgrave, London. https://doi.org/10.1007/978-1-349-13953-8_1
Download citation
DOI: https://doi.org/10.1007/978-1-349-13953-8_1
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-65117-9
Online ISBN: 978-1-349-13953-8
eBook Packages: Palgrave Business & Management CollectionBusiness and Management (R0)