Abstract
A well-planned, easily cleaned kitchen will save time and effort in food preparation and will reduce the risk of contaminating food.
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© 1992 Jill Trickett
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Trickett, J. (1992). Kitchen Design and Equipment. In: Food Hygiene for Food Handlers. Palgrave, London. https://doi.org/10.1007/978-1-349-80602-7_7
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DOI: https://doi.org/10.1007/978-1-349-80602-7_7
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-55574-3
Online ISBN: 978-1-349-80602-7
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