000			02475nam a22002537a 4500
003			NU
005			20250516163952.0
008			250505b ph ||||| |||| 00| 0 eng d
020			_a978-1-98467-896-6
040			_aNU FAIRVIEW _cNU FAIRVIEW
050			_aTX 911.3 T46 2023
100			_a3G E-learning LLC, _eauthor.
245			_a Hygiene, safety and first aid in hospitality / _c3G E-learning LLC.
260			_aNew York : _b3G E-learning, _cc2023.
300			_avii, 259 pages ; _billustrations ; _c26 cm.
365			_a3500.00
504			_aincludes bibliographical references and index.
505			_aChapter 1 : Introduction to hygiene. -- Chapter 2 : Sanitary procedures in catering industry. -- Chapter 3 : HACCP and its principle. -- Chapter 4 : Food spoilage and contamination. -- Chapter 5 : Personal hygiene and health habits. -- Chapter 6 : Safety awareness and first aid. -- Chapter 7 : First aid. -- Bibliographical references. -- Index.
520			_a'In recent years, stringent food safety standards and strict hygiene regulations have been established to ensure that all food prepared and sold in the hospitality and catering sector is safe for consumption. Health and safety is vitally important; and hotels, restaurants, cafes and catering outlets must enforce strict guidelines in the workplace and complete regular health and safety and hygiene checks. Due diligence must be taken, not only to comply with health and safety law and HACCP principles, but also to ensure the safety of employees and consumers alike. Within the hospitality and catering sector, professional health, safety and hygiene training for staff will result in a safer working environment, which is ultimately better for business! Food allergies are a major cause for concern and it is extremely important to check all the contents of a dish if asked by a customer who has a food allergy. Accurate and up-to-date ingredient information must be displayed and regularly checked. Effective cleaning regimes should also be observed, recorded and reviewed so that the cleaning schedule is thorough and strict standards are sustained. This book provides information for people working in the catering and hospitality industry on how to comply with health and safety law and food safety law, the main risks areas and control and prevention methods."
650			_aFOOD SERVICE SANITATION.
650			_aHOTELS SANITATION.
650			_aHOTELS SAFETY MEASURES.
942			_2lcc _cBK _n0
999			_c6003 _d6003