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Author: Black Publications
Publisher:
ISBN:
Category :
Languages : en
Pages : 108
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Book Description
This Food Hygiene Record Book includes Kitchen Cleaning Log, Food Temperature Log Book with Inventory Management & Food Wastage Log Kitchen hygiene is essential for any commercial kitchen or organization; it's vital to keep a record and able to supervise your kitchen on day to day basis. This book is perfect to log all important details, which includes kitchen cleaning schedule, temperature recording of the fridge freezer with food inventory counts, managing the food waste and its related cost. This kitchen log book serves as an excellent guide and aids in the creation of statistical reports to monitor hygiene and cleaning activity. It also allows in maintaining the record and kept at one place in an organized manner. It helps to reduce the potential spread of harmful bacteria, maintain health and safety standards, and produce food inspection reports. This Food Hygiene Logbook is perfect for catering, hotels, restaurants, offices, commercial kitchen, pubs, schools, cafes, or any place where food is prepared on the premises. It comprises the following sections: Kitchen Deep Cleaning Checklist Record Log Book. Warm Unit or Fridge/ Freezer Temperature Log Book with Food Inventory Tracker. Food Waste Tracker. It includes: Dimensions: 8.5" x 11" (21.59 x 27.94 cm) Pages: 108 Cover Finish: Matt Paper Color: White
Author: Black Publications
Publisher:
ISBN:
Category :
Languages : en
Pages : 108
Get Book Here
Book Description
This Food Hygiene Record Book includes Kitchen Cleaning Log, Food Temperature Log Book with Inventory Management & Food Wastage Log Kitchen hygiene is essential for any commercial kitchen or organization; it's vital to keep a record and able to supervise your kitchen on day to day basis. This book is perfect to log all important details, which includes kitchen cleaning schedule, temperature recording of the fridge freezer with food inventory counts, managing the food waste and its related cost. This kitchen log book serves as an excellent guide and aids in the creation of statistical reports to monitor hygiene and cleaning activity. It also allows in maintaining the record and kept at one place in an organized manner. It helps to reduce the potential spread of harmful bacteria, maintain health and safety standards, and produce food inspection reports. This Food Hygiene Logbook is perfect for catering, hotels, restaurants, offices, commercial kitchen, pubs, schools, cafes, or any place where food is prepared on the premises. It comprises the following sections: Kitchen Deep Cleaning Checklist Record Log Book. Warm Unit or Fridge/ Freezer Temperature Log Book with Food Inventory Tracker. Food Waste Tracker. It includes: Dimensions: 8.5" x 11" (21.59 x 27.94 cm) Pages: 108 Cover Finish: Matt Paper Color: White
Author: Food Standards Agency
Publisher:
ISBN: 9780117021402
Category : Business & Economics
Languages : en
Pages : 200
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Book Description
This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.
Author: Culina Salus
Publisher:
ISBN: 9781692106577
Category :
Languages : en
Pages : 480
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Book Description
Recommended for ALL kitchens to comply with food hygiene regulations including hotels, Restaurants, Schools, Colleges, Hospitals, Nursing homes, Takeaways, Cafes, Mobile catering vans, Home caterers, Church and Community halls. This diary is essential for wherever food is prepared for members of the public. This page a day diary is published to accompany GoodFood, Good Business: Starting and Running a Successful catering business, to complete your food safety management system.
Author: Black Publications
Publisher:
ISBN:
Category :
Languages : en
Pages : 108
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Book Description
Kitchen Food & Drink Waste Log Book | Food Waste Food Tracker With this Food Waste Log Book, you can keep track of food spills, spoilage, free meals, tastings, and more in order to reduce food waste. The kitchen logbook is an excellent source for creating statistical reports to monitor food hygiene and track the cost of food waste. It also aids to track and reduce the food waste cost, and guides you to manage your kitchen in a cost-effective manner. It helps in maintaining the record and kept at one place in an organized manner. It aids in the prevention of spread of harmful bacteria, maintain health and safety standards, and produce food inspection reports. It includes: Month Date Time Item Description / Food Type Reason for Waste Quantity Cost per Unit Total Cost Recorded by Initials This Food Hygiene Logbook is perfect for catering, hotels, restaurants, offices, commercial kitchen, pubs, schools, cafes, any place where food is prepared on the premises. It includes: Dimensions: 8.5" x 11" (21.59 x 27.94 cm) Pages: 108 Cover Finish: Matt Paper Color: White
Author: H.L.M. Lelieveld
Publisher: Elsevier
ISBN: 1855737051
Category : Technology & Engineering
Languages : en
Pages : 407
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Book Description
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field
Author: David S. Collins
Publisher: John Wiley & Sons
ISBN: 1118650026
Category : Medical
Languages : en
Pages : 347
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Book Description
Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
Author: Annie Bennett
Publisher:
ISBN:
Category :
Languages : en
Pages : 153
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Book Description
A record book that contains all the food hygiene checks required for home baking businesses, with ready to use documents that have space to add more information to suit the way your home baking business works. All the documents are explained in an easy to understand way, and the book comes with an allergen risk assessment page and labelling decision tool. Complete with diary section that will last for 6 months. Contains: Cleaning schedule Opening and closing checks Extra checks Allergens risk assessment Labelling decision tool Weekly check lists Weekly ingredients pages Weekly diary pages with fridge temperature recording 4 weekly review pages. Section with extra schedules and checks pages.
Author:
Publisher: Academic Press
ISBN: 0123786134
Category : Technology & Engineering
Languages : en
Pages : 2356
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Book Description
With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
Author: Culina Salus
Publisher: Createspace Independent Publishing Platform
ISBN: 9781537741710
Category :
Languages : en
Pages : 312
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Book Description
Essential Food Safety Management is the resource that will provide advice and guidance,if you are starting out or already running a catering business. This book,based on HACCP (Hazard Analysis and Critical Control Point) will help you comply with food hygiene regulations by showing you how to make food safely and run all aspects of your business.
Author: Tara Paster
Publisher:
ISBN: 9780131391826
Category : Technology & Engineering
Languages : en
Pages : 68
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Book Description
HACCP FOOD SAFETY EMPLOYEE MANUAL, 1/e is an easy-to-read text teaches the basics of food safety using the HACCP system, presenting the core knowledge, skills, and abilities that retail foodservice employees need to prevent accidental or deliberate food contamination. The easy-to-understand HACCP Star concept is used throughout to illustrate how HACCP's standard operating procedures and seven principles work together. The text begins by presenting basic food safety and food defense standard operating procedures, and explaining why they are so important. Next, it covers all elements of creating and using an effective HACCP plan, including: conducting hazard analyses, determining critical control points, establishing critical limits monitoring procedures, and corrective actions; verifying that the system works, and keeping records.
