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AbstractA practical and complete guide to the special problems of food hygiene and safety that arise during mass catering, whether in hospitals, schools, old people's homes, open-air festivals, banquets, aeroplanes or cruise ships. Separate chapters deal with problems of contamination, recent technology for food preparation, institutional and welfare catering, and catering in tourist hotels and camps. Numerous case histories illustrate problems of particular interest to hygiene inspectors and quality control officers.
World Health Organization. Regional Office for Europe & Charles, R. H. G. (1983). Mass catering. World Health Organization. Regional Office for Europe. http://www.who.int/iris/handle/10665/272889
WHO regional publications. European series;15
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