ESSENTIALS IN FOOD SAFETY

The book includes theoretical and practical knowledge on food safety which is useful for consumers, food handlers, managers, supervisors, officers and students. This book has fourteen chapters namely basic concepts, food hygiene, temperature control, medical conditions, food allergy, pest control, cleaning and sanitising, waste management, food premise and transporting vehicle, control points (GMP & HACCP), acute foodborne disease outbreaks, food and environment sampling, food label and water treatment.