Food Hygiene In Catering Establishments: Legilation and Model Regulations
İÇİNDEKİLERINTRODUCTION 1MEASURES FOR PROMOTING FOOD HYGIENE 2 CURRENT LEGISLATION 3 Registration and licensing of premises 3 Construction 4 Lighting and Ventilation 5 Equipment and utensils 5 Washing facilities for staff 6 Sanitary facilities 6 Sleeping places 6 Refuse 7 First-aid 7 Storage for clothing 7 Water supply 7 Food protection 7 Food handlers 8 BASIC PRINCIPLES OF FOOD HYGIENE LEGISLATION 11 General 11 Basic legal requirements 11 MODEL FOOD HYGIENE REGULATIONS FOR CATERING ESTABLISHMENTS l2 Registration 12 Construction and maintenance of premises 13 Water supply 13 Drainage 13 Personal washing facilities 13 Sanitary facilities 14 Storage of clothing 14 First-aid materials 14 Storage of refuse 14 Food l4 Equipment 15 Personnel 15 PARTICIPANTS IN THE JOINT FAO/WHO EXPERT CONSULTATION 16  |
