Food Safety and Inspection: An Introductionfocuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration.
This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.
provides practical revision guidance and strategies for students;
highlights the key information for each learning outcome of the current NEBOSH syllabus;
gives students opportunities to test their knowledge based on NEBOSH-style questions and additional exercises;
provides details of publically available guidance documents that students will be able to refer to.
The revision guide is fully aligned to the current NEBOSH syllabus, providing complete coverage in bite-sized chunks, helping students to learn and memorise the most important topics. Throughout the book, the guide refers back to the Fire Safety and Risk Management textbook, helping students to consolidate their learning.