Food Industry Guide to Good Hygiene Practice: Mail Order Food

This guide covers the sale of perishable foods by mail order, when delivery to the final consumer is in an unrefrigerated vehicle. The term 'mail order' is used throughout to include all distance-selling operations, irrespective of how orders are received. 'Perishable foods' are defined in this context as those that are required by law, for food safety reasons, to be kept chilled/refrigerated and marked with a 'use by' date when prepacked for retail display.

The information in this guide will help operators in the mail order food industry both meet legal requirements and ensure food safety. Contents include:

•Temperature control requirements for mail order foods

•Application of food safety management procedures based on the principles of HACCP

•Training and supervision

Extent 56 pages ISBN 9780112430971
Size A4 Price £10.00
Binding Paperback Published 12 Feb 2007
Availability Colour copy: 3 – 5 days