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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Hygiene Management in Kitchen and Service: HACCP made easy

Hygiene Management in Kitchen and Service: HACCP made easy

Paperback

General Reference

ISBN10: 3751917152
ISBN13: 9783751917155
Publisher: Bod - Books on Demand
Published: Apr 23 2020
Pages: 74
Weight: 0.22
Height: 0.15 Width: 5.83 Depth: 8.27
Language: English
Hygiene management in kitchen and service is the proper reference book for specialists and managers in hotels and restaurants, but also for catering facilities, e.g. in schools and health care. The manual helps to put hygiene management according to HACCP (Hazard Analysis Critical Control Points) into practice. It contains the principles of the HACCP concept and describes how the hazard analysis and work processes are created according to HACCP. Field-tested checklists and information on staff training supplement the manual. Thus the reader receives comprehensive information about alternatives of implementing hygiene management according to HACCP.

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