Consumers have the right to food that does them no harm and professional companies have a responsibility to supply this as practically as possible. But accessing all the information can be problematic, especially for smaller food businesses. This new edition, of an indispensable guidebook, is an attempt to address this problem by distilling the key facts about a wide range of individual food safety hazards into a single book. The authors, Richard Crawley, Laurie Curtis and Judy Davis, have adopted a clear format and concise focus on the important facts. Coverage is wide ranging, both biological and chemical, and each chapter follows the same risk analysis-based structure to enable the reader to find the information easily.
Use this book as your first point of call for information on almost all known food safety hazards. For further details see http://www.rsc.org/Shop/books/2012/9781849733816.asp
