Køkken-, hotel-, restaurantuddannelse: General Food Hygiene 1. utgave

This booklet is an indispensable help for everybody who needs knowledge on the subject of food-borne diseases and practical guidelines on how to avoid these diseases.

The following subjects are covered:

• Legislation and food control.
• Microorganisms and their growth conditions, including how to limit their      growth.
• Own-check, including risk analysis and critical control points.
• Own-check of the food, from raw materials though purchasing, receiving, preparing, heat treatment, cold food, cooling, hot holding, to service and serving.
• Maintenance and also cleaning and disinfecting.
• Personal hygiene.

The booklet is based on the current legislation concerning food hygiene and is a direct translation of the 19th edition of Almen Fødevarehygiejne, Certifikatuddannelsen.