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Regulatory constraints and current management practices put the
onus on food manufacturers to take all responsible precautions
where hygiene is concerned. A food hygiene audit is the first step
towards identifying weaknesses in an operation and this book
explains in detail the areas to be inspected during such an audit.
The legislative situation is covered by authors from both sides of
the Atlantic, although the procedures described are universally
applicable. Many companies employ expensive consultants to advise
them on this subject and this book provides a cost-effective
supplement or alternative. Written primarily for those in the food
industry concerned with hygiene, the book is also essential
background for students and researchers in government and academic
institutions.
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