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.