Food hygiene in catering establishments
1977
Abstract: Concern for the promotion of food hygiene prompted the Food Safety Programme of the World Health Organization to present a summary of legislation regulating food cleanliness in catering establishments. Current laws cover registration and licensing of food premises, equipment and utensils, sanitary facilities, refuse, storage, water supply, food protection, etc. Effective legislation is needed not only to put legal obligations on the food industry to observe adequate standards of food hygiene, but also to create agencies with legal authority for the surveillance of food establishments. A model delineating basic legal requirements for the control of food hygiene is outlined to assist developing countries in setting up standards of consumer protection against the health risks of unsafe food.
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Información bibliográfica
Editorial Health Organization | Geneva : World Health Organization, 1977
Este registro bibliográfico ha sido proporcionado por National Agricultural Library