Publisher's Synopsis
The purpose of this handbook is to provide food handlers with the relevant information to handle food safely. The handbook is organized into five sections which are as follows: Hazard Analysis Critical Control Point, Legislation for food handling operation, Personal and general hygiene practices when handling food, Food Safety, and Cleaning and sensitization.At the end of each section is a form of evaluation, set out to assess the knowledge of the food handler. This assessment is also followed by the respective answer for each question, so the food handler can score themselves.
