This book talks about food hygiene and the travel industry, Campylobacter and E.coli Hazard analysis, and Scottish food hygiene legislation.

Jill Trickett is a lecturer and trainer in food hygiene.

Part 1 What is food poisoning?: how common is food poisoning?. Part 2 Microbiology: bacteria; yeasts; moulds; viruses; characteristics of bacteria. Part 3 The growth requirements of food-poisoning bacteria: warmth; food; moisture; time. Part 4 Food contamination: bacterial contamination; physical contamination. Part 5 Bacterial food poisoning and food-borne disease: bacterial food poisoning; food-borne disease. Part 6 Salmonella: types of food poisoning; natural origin of salmonella; means of access to food; destruction; foods usually involved; preventive measures; a typical chain of events leading to food poisoning by salmonella. Part 7 Staphylococcus aureus: type of food poisoning; natural origin of Staphylococcus aureus; means of access to food; destruction; foods usually involved; preventive measures; a typical chain of events leading to food poisoning by Staphylococcus aureus. Part 8 Clostridium perfringens: type of food poisoning; natural origin of Clostridium perfringens; means of access to food; destruction; foods usually involved; preventive measures; a typical chain of events leading to food poisoning by Clostridium perfringens. Part 9 Bacillus cereus: type of food poisoning; natural origin of Bacillus cereus; means of access to food; destruction; foods usually involved; preventive measures; a typical chain of events leading to food poisoning by Bacillus cereus. Part 10 Campylobacter: natural origin of Campylobacter; means of access to food; destruction; foods usually involved; non-food causes of illness; preventive measures. Part 11 Escherichia coli: natural origin of E.coli 0157; means of access to food; destruction; foods usually involved; non-food causes of illness; preventive measures. Part 12 Further causes of food poisoning and food-borne disease: bacteria; viruses; chemical food poisoning; poisonous plants and fungi. Part 13 Personal and kitchen hygiene: prevention of food poisoning; prevention of food-borne diseases; hand washing; other aspects of personal and kitchen hygiene. Part 14 Hygienic food preparation: thawing; cooking; cooling; serving; reheating. Part 15 Foods most likely to cause food poisoning: high-risk foods; low-risk foods. Part 16 Food storage: deliveries of chilled and frozen food; refrigerators; chillers; freezers; food stores; microwave ovens; holding units; cook-chill and cook-freeze systems; date marking. Part 17 Cleaning and disinfection: detergents; disinfectants; sanitizers; cleaning and disinfection procedures; washing-up procedure; guidelines for the use of cleaning chemicals; dish washing. Part 18 Kitchen design: plan for a restaurant kitchen; lighting; ventilation; working surfaces; waste disposal; washing facilities; floors; ceilings, walls. Part 19 Kitchen pests: rats and mice; houseflies and bluebottles; cockroaches; Pharaoh's ants; birds; stored product pests. Part 20 Food spoilage and food preservation: food spoilage; food preservation.