Food service sector including healthcare and educational institutions, small retailers and domestic caterers

Richard Elson

doi:10.1201/b13378-29

Food service sector including healthcare and educational institutions, small retailers and domestic caterers

Richard Elson^*

^*Corresponding author for this work

Gastrointestinal Infections

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

The food service sector can be further divided into production, sourcing, processing, manufacture, distribution, point of sale and consumption. Diffe r - ent hygiene rules may be applicable to each stage, emphasizing the importance of a ‘farm to fork’ approach. The size and complexity of the food service sector can therefore present numerous challenges to food safety. This section will cover the catering trade and sectors of the food service that pose particular challenges to food safety owing to the nature of the population which they serve.

Original language	English
Title of host publication	Hobbs’ Food Poisoning and Food Hygiene, 7th edition
Publisher	CRC Press
Pages	351-354
Number of pages	4
ISBN (Electronic)	9781444113747
ISBN (Print)	9781138454903
DOIs	https://doi.org/10.1201/b13378-29
Publication status	Published - 1 Jan 2007

Bibliographical note

Publisher Copyright:
© 2007 by Edward Arnold (Publishers) Ltd (Chapters 1-10 and 12-32) and Alec Kyriakides (Chapter 11).

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10.1201/b13378-29

Cite this

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Food service sector including healthcare and educational institutions, small retailers and domestic caterers

Abstract

Bibliographical note

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