Remigius Izuchukwu Igweoji C

Food Handling & Hazards Analysis on Critical Control Points Remigius Izuchukwu Igweoji C

The purpose of this book is to provide a guide for all catering both at home and for organizations. Its specific objectives is to prevent any outbreak of food poisoning as a result of unhygienic conditions in the food preparation chain. A food handler can be defined as a person who is involved at one stage or the other starting from the time of food buying, storage, transport, preparation or serving up to the time of consumption (eating). "Clean food". "Of course my food is clean, I would never serve dirty or tainted food". These are popular words from the food handlers. But, do you know that food which looks good can contain millions of germs able to cause disease called food poisoning? These germs are very small organisms that cannot be seen unless with the aid of microscope but they are present everywhere. This guide attempts to explain the causes of food poisoning and the principle of prevention.