Contents
Chapter I : Introduction & Executive summary
Chapter II : Codex Alimentarius and General Principles of
Food Hygiene in Hotels and Restaurants
Chapter III : Principles and application of HACCP
Chapter IV : Implementing Codex Principles of Food Hygiene
and HACCP in different departments
Chapter IV.1 : Receiving and Stores Departments
Chapter IV.2 : F&B Production
Chapter IV.3 : F&B Service
Chapter IV.4 : Housekeeping
Chapter IV.5 : Engineering Department
Chapter IV.6 : Training & HR Practices
Chapter IV.7: Safe Hands programme
Chapter IV.8: Keeping food safe during an Emergency
Chapter V : All about Food Additives & Contaminants
Chapter VI : Essentials of food analysis and setting up an in.
house basic laboratory
Chapter VII : Food and related legislations |
