+44 1803 865913
Edited By: Jeffrey M Farber and Ewen CD Todd
552 pages, Figs, tabs
A discussion of all aspects of safe food handling, encompassing the production of all varieties of foods by the processing and foodservice industries, where risk factors are likely to occur, and what can be done to prepare food safely. It examines categories of foods, places where food is served, and groups of food consumers. The text also lists sources of food safety information available on the Internet.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
I have always been MOST impressed by the efficiency, courtesy, integrity and professionalism of NHBS!
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985