Basic food hygiene

There are 4 levels of Food Hygiene and safety trainings adopted especially in Middle east, Europe, Pak, India and african countries.These are Level-1 (Induction/introductory course) Level-2 (Basic Food Hygiene) Level-3 (Intermediate Food Hygiene) Level-4 (Advanced Food Hygiene) This book,is a compilation of all those informations required at Level-2 Food hygiene course, which is a legal obligation by local authorities, for all food handlers, dealing especially with high risk foods.It emphasizes the basic concepts of safe food, food safety and hygiene,food hazards, types of food hazards, food poisoning,common food poisoning bacteria,sanitation,contamination and cross contamination.It also concises a little on pests and pests control.

Autorentext

Shaukat Iqbal Hashmi a young Pakistani Food Scientist & Technologist belongs to a small village Mangoor-Khushab in Punjab Pakistan.He did his M.Phil in Food Science & Technology from University of Agriculture Faisalabad in 2002 and have trainings from Pak, Singapore, UAE.He worked in Food establishments in Pakistan, Dubai, AbuDhabi and Saudi Arabia