Understanding Food Hygiene and Safety Regulations 2014 Edition: A Guide for Food Businesses (Understanding Food Hygiene and Safety Regulations 2007-2008: A Guide for Food Businesses) - Softcover

The Guide which has been fully updated to reflect the very latest rules, was written to help food operators fully understand and comply with the Regulations in a simple and cost effective way, because keeping up to date with the ever-changing Regulations can be difficult and the challenge is to know and understand them. Research has shown that there is confusion between Regulations (what you have to do) and Best Practice (what it might be good to do). This guide includes chapters on:- Registration, HACCP, Traceability, Premises, Equipment, Personal Hygiene, Health and Safety, Labelling, Allergens and Training.

Bob Salmon, the books main author has worked for many years representing UK Food Business interests at a National and European level and has been personally involved in the wording of much of the new European/UK Food Law. This book is therefore based on a unique understanding of the law and the way food business need to comply. Bob works closely with the European organisations and is their expert on the CEN. He sits on three Technical Committees representing some 6 million food SMEs. John Golton-Davis ran his own food business for many years and has worked closely with small food businesses for many years.