Kitchen Hygiene and Safety in Hospitality: A practical guide to food hygiene, food safety, sanitation and operational risk management in hospitality kitch (Hospitality Operations Series)

Lisa Gordon-Davis

ISBN 13: 9798196916557

Published by Independently published, 2026

About this Item

Seller Inventory # LU-9798196916557

Bibliographic Details

• Title: Kitchen Hygiene and Safety in Hospitality: A practical guide to food hygiene, food safety, sanitation and operational risk management in hospitality kitch (Hospitality Operations Series)
• Publisher: Independently published
• Publication Date: 2026
• Language: English
• ISBN 13: 9798196916557
• Binding: Paperback
• Condition: New
• Dimensions: 16.99W x 1.47H x 24.41D centimeters 16.99 centimeters width by 1.47 centimeters height by 24.41 centimeters depth
• Weight: 413 grams

About this title

Synopsis

Food safety failures can destroy a hospitality business in a single incident. In most cases they do not occur because people lack knowledge, but because everyday operational pressures lead to small breakdowns in control — poor temperature management, cross-contamination, rushed cleaning, or unsafe storage practices.

Kitchen Hygiene and Safety in Hospitality provides clear, practical guidance for managing food hygiene and safety in professional kitchens. Written for hospitality managers, chefs, supervisors, and hospitality students, it translates food safety principles into practical systems that can be applied in real kitchens — wherever in the world those kitchens operate.

The book covers the full hygiene and safety framework, including contamination risks, food handling, cleaning and sanitation, pest control, legal compliance, and incident response. It also addresses workplace safety, fire prevention, first aid, and operational security. Real-world case studies drawn from operations across the United States, the United Kingdom, Australia, Canada, South Africa, and beyond illustrate how the same risks play out in different contexts — and how they can be prevented. Legal frameworks from multiple jurisdictions reinforce a principle that holds everywhere: the operator's responsibility is consistent, regardless of where the business operates.

Key benefits include:

• Understanding how foodborne illness occurs and how to prevent it
• Implementing effective temperature control and food handling systems
• Preventing cross-contamination in busy kitchens
• Managing cleaning, waste, and pest risks
• Responding effectively to food safety incidents

This book is a practical reference for restaurants, hotels, catering operations, and institutional kitchens worldwide. Part of the Hospitality Operations Series for hospitality managers and training institutions.