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This booklet is an indispensable help for everybody who needs knowledge on the subject of food-borne diseases and practical guidelines on how to avoid these diseases. The following subjects are covered: • Legislation and food control. • Microorganisms and their growth conditions, including how to limit their growth. • Own-check, including risk analysis and critical control points. • Own-check of the food, from raw materials though purchasing, receiving, preparing, heat treatment, cold food, cooling, hot holding, to service and serving. • Maintenance and also cleaning and disinfecting. • Personal hygiene. The booklet is based on the current legislation concerning food hygiene and is a direct translation of the 19th edition of Almen Fødevarehygiejne, Certifikatuddannelsen.