Food Safety Control in the Catering Industry

Author: Xu Jiao
Publisher:
Publish Date: 2005-10-01
Features: This book is based on the principle of combining authority, operability, feasibility, practicality, and systematicity. It systematically introduces the hazards of food safety in the catering industry and the composition of the food safety control system from the perspectives of domestic and international food safety situations. The chapters are organized with the safety control of processed foods as the main thread, focusing on the hazards present in agricultural and sideline products, as well as the core role of internationally advanced systems such as ISO9000, GAP, GMP, SSOP, and HACCP in food safety control in the catering industry. Each chapter is interconnected yet distinct in focus and uniqueness.