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Introduction to hygiene in food processing. Key Topic 4 2001


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Encourage personnel to understand the philosophy of good hygienic practice as a way of encouraging its effective implementation.

Aimed particularly at new recruits to the food industry and students of food science and technology, but also of interest to established industry and enforcement personnel seeking a broad perspective, this short book presents an overview of hygiene in food processing.

The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology. Soft cover: 66 pages

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