Food Hygiene for Scottish Qualifications

Summary:
Food Hygiene for Scottish Qualifications offers a core resource for a wide range of syllabus arrangements offered by the Scottish Qualifications Authority. It has been written specifically for the Food Hygiene components of Intermediate 1 Hospitality: Practical Cookery and for the SQA/REHIS Elementary Food Hygiene Course but is also particularly appropriate for Standard Grade Home Economics, Intermediate 2 and Higher Health & Food Technology and Lifestyle & Consumer Technology courses.

As well as providing comprehensive content to support Food Hygiene for the Hospitality Industry, this book can support the delivery of food hygiene and food safety wherever it is found in the curriculum: it contains not only the content that will support the development of the underpinning knowledge related to food hygiene and safety, but uses a range of student activities to consolidate the learning process.

• The only textbook appropriate to new qualifications in Scottish food hygiene
• Full colour attractive design
• Experienced author and examiner

Table of Contents:
Introduction
1 Food Hygiene: the Dangers and Effects
2 The Main Food Poisoning Bacteria
3 Preserving Our Food
4 The Storage of Food
5 Rules and Regulations
6 The Food Worker
7 The Cleaning Process
8 The Design of Food Premises
9 Pest Control
10 Risk Assessments
11 The Enforcement Officer
Glossary
Answers
Index

About the Author(s):
Alastair MacGregor is Qualifications Manager at SQA and has taught and examined home economics courses in Scotland for many years.

Readership:
Students and teachers