Hygiene, Safety and First Aid in Hospitality / by 3G E-Learning
Material type:
- 978984678966
- 613.6 T41 2023
Item type | Current library | Call number | Status | Barcode | |
---|---|---|---|---|---|
![]() |
Foundation University Library Circulation | Circ 613.6 T41 2023 (Browse shelf(Opens below)) | Available | 63091 |
Browsing Foundation University Library shelves, Shelving location: Circulation Close shelf browser (Hides shelf browser)
No cover image available | No cover image available | |||||||
Circ 612 Sh583 2012 Essentials of physiology / | Circ 612.3 R199 2020 William's nutrition for health, fitness & sport / | Circ 613.071 C76 2022 Teaching social and emotional learning in health education : applications in school and community settings / | Circ 613.6 T41 2023 Hygiene, Safety and First Aid in Hospitality / | Circ 613.7 B76 2020 A guide to active working in the modern office : homo sedens in the 21st century / | Circ 613.7 C239 2020 Comprehensive school physical activity programs : putting research into evidence-based practice / | Circ 613.7 N554 2011 Exercise testing and prescription : a health-related approach / |
Tables.
"Full Color Book plus DVD"
"Over 100 hours Interactive E-lectures, Quiz and Videos in DVD"
"DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover
Includes bibliographical references and index.
Chapter 1 Introduction to Hygiene.
Chapter 2 Sanitary Procedure in Catering Industry.
Chapter 3 HACCP and Its Principle.
Chapter 4 Food Spoilage and contamination.
Chapter 5. Personal Hygiene and Habits.
Chapter 6 Safety Awareness and First Aid.
Chapter 7 First Aid.
Glossary
Index
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 guideline in the workplace and complete regular health and safety and hygiene checks. Due to 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 method." --Provided by the Publisher
There are no comments on this title.