Kitchen Hygiene & Safety in Hospitality : A practical guide to food hygiene, food safety, sanitation and operational risk management in hospitality kitch
Language: English
Published by Amazon Digital Services LLC - Kdp Mai 2026, 2026
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 28.53
Quantity: 2 available
Add to basketItem description from seller
Neuware - Food safety failures can destroy a hospitality business in a single incident. In most cases they do not occur because people lack knowledge, but because everyday operational pressures lead to small breakdowns in control - poor temperature management, cross-contamination, rushed cleaning, or unsafe storage practices.Kitchen Hygiene and Safety in Hospitality provides clear, practical guidance for managing food hygiene and safety in professional kitchens. Written for hospitality managers, chefs, supervisors, and hospitality students, it translates food safety principles into practical systems that can be applied in real kitchens - wherever in the world those kitchens operate.The book covers the full hygiene and safety framework, including contamination risks, food handling, cleaning and sanitation, pest control, legal compliance, and incident response. It also addresses workplace safety, fire prevention, first aid, and operational security. Real-world case studies drawn from operations across the United States, the United Kingdom, Australia, Canada, South Africa, and beyond illustrate how the same risks play out in different contexts - and how they can be prevented. Legal frameworks from multiple jurisdictions reinforce a principle that holds everywhere: the operator's responsibility is consistent, regardless of where the business operates.Key benefits include: - Understanding how foodborne illness occurs and how to prevent it- Implementing effective temperature control and food handling systems- Preventing cross-contamination in busy kitchens- Managing cleaning, waste, and pest risks- Responding effectively to food safety incidentsThis book is a practical reference for restaurants, hotels, catering operations, and institutional kitchens worldwide. Part of the Hospitality Operations Series for hospitality managers and training institutions.…
Seller Inventory # 9798196916557
- Title
- Kitchen Hygiene & Safety in Hospitality : A practical guide to food hygiene, food safety, sanitation and operational risk management in hospitality kitch
- Author
- Lisa Gordon-Davis
- Publisher
- Amazon Digital Services LLC - Kdp Mai 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 13
- 9798196916557
- Item weight
- 413 grams
- Dimensions
- 244x170x14 mm
- Series
- Book 1 of 2: Hospitality Operations Series
Food safety failures can destroy a hospitality business in a single incident. In most cases they do not occur because people lack knowledge, but because everyday operational pressures lead to small breakdowns in control — poor temperature management, cross-contamination, rushed cleaning, or unsafe storage practices.
Kitchen Hygiene and Safety in Hospitality provides clear, practical guidance for managing food hygiene and safety in professional kitchens. Written for hospitality managers, chefs, supervisors, and hospitality students, it translates food safety principles into practical systems that can be applied in real kitchens — wherever in the world those kitchens operate.
The book covers the full hygiene and safety framework, including contamination risks, food handling, cleaning and sanitation, pest control, legal compliance, and incident response. It also addresses workplace safety, fire prevention, first aid, and operational security. Real-world case studies drawn from operations across the United States, the United Kingdom, Australia, Canada, South Africa, and beyond illustrate how the same risks play out in different contexts — and how they can be prevented. Legal frameworks from multiple jurisdictions reinforce a principle that holds everywhere: the operator's responsibility is consistent, regardless of where the business operates.
Key benefits include:
- Understanding how foodborne illness occurs and how to prevent it
- Implementing effective temperature control and food handling systems
- Preventing cross-contamination in busy kitchens
- Managing cleaning, waste, and pest risks
- Responding effectively to food safety incidents
This book is a practical reference for restaurants, hotels, catering operations, and institutional kitchens worldwide. Part of the Hospitality Operations Series for hospitality managers and training institutions.
"Synopsis" may belong to another edition of this title.
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