The Society of Food Hygiene and Technology prides itself in its ability to provide unbiased, accurate and essential information on Food Hygiene and Food Safety related topics. Through the media of events and publications The Society has consistently striven to cover all relevant and topical subjects.
At the same time The Society believes that the fundamental principles should not be ignored. Indeed it is these fundamentals which form the basis for effective Food Hygiene and Food Safety.
The Hygiene in Focus series has proved to be an invaluable reference source covering both fundamental and advanced topics. It has provided an opportunity to introduce and simplify a wide range of topics on Food Hygiene and Safety to members of The Society. The series has gradually expanded through the efforts of members and supporters of The Society.
The Council would like to recognise the contribution made by many people since the first leaflet was published and would like to express our thanks to all those who have contributed.
The series continues to expand. Contributions are invited from members and non-members including authors or publishers of existing and new books, company members and speakers at events. In return, acknowledgement will be made for the contribution of the individual contributor or company and, for publishers, a reference to a publication where more information can be found.
For further information, please contact the Society’s office:
Tel: 01827 872500 www.sofht.co.uk
The Society has taken all reasonable steps to ensure the accuracy of the information contained.
It is provided for general guidance only. No responsibility for loss occasioned to any person acting or refraining from acting as a result of material in this series can be accepted. On any specific matter reference should be made to an appropriate adviser.
Words stating the masculine gender only shall include the feminine gender.
Please note that in order to print the HIF as a whole you will need to download the PDF version.
- Pest Control
- Food Processing
- Hygiene Controls for Imported Foods
- Hygiene Guidance for Contractors’ Employees
- Protective Clothing for The Food Industry
- Hygiene and the Engineer
- Induction Training – The Hygiene Element
- Hygiene in the Retail Trade
- Barrier Hygiene
- Hazard Analysis and Critical Control Points
- Methods of Hygiene Monitoring
- Hygienic Design in the Food Industry
- Cleaning & Disinfection