Course in food hygiene

Please use this identifier to cite or link to this item: https://www.um.edu.mt/library/oar/handle/123456789/83014

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DC Field	Value	Language
dc.date.accessioned	2021-10-28T09:34:49Z	-
dc.date.available	2021-10-28T09:34:49Z	-
dc.date.issued	n.d.	-
dc.identifier.citation	Blundell, R. (n.d.). Course in food Hygiene.	en_GB
dc.identifier.uri	https://www.um.edu.mt/library/oar/handle/123456789/83014	-
dc.description.abstract	This is aimed at food handlers involved in the preparation, manufacture, packing, handling of `non-high risk’ food and wrapped food and those that are not directly involved in the preparation and manufacture of food. The overall aim is to develop a level of understanding on the basic principles of food hygiene, enabling them to improve standards & help prevent food poisoning.	en_GB
dc.language.iso	en	en_GB
dc.rights	info:eu-repo/semantics/openAccess	en_GB
dc.subject	Food handling -- Study and teaching	en_GB
dc.subject	Food industry and trade -- Health aspects	en_GB
dc.subject	Health education	en_GB
dc.title	Course in food hygiene	en_GB
dc.type	book	en_GB
dc.rights.holder	The copyright of this work belongs to the author(s)/publisher. The rights of this work are as defined by the appropriate Copyright Legislation or as modified by any successive legislation. Users may access this work and can make use of the information contained in accordance with the Copyright Legislation provided that the author must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the prior permission of the copyright holder.	en_GB
dc.description.reviewed	N/A	en_GB
dc.contributor.creator	Blundell, Renald	-
Appears in Collections:	Scholarly Works - FacM&SPB

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