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Hygiene Management in Kitchen and Service

Hygiene Management in Kitchen and Service from Frank Höchsmann
HACCP made easy

Price per copy:
Lei 75 / € 14,99
incl. VAT: 5% (Lei) / 7% (EUR)
plus Delivery fees


Category: Bücher
Pages / Format: 72 S.; Broschiert
Edit year: 23.04.2020
Publishing House: BoD - Books on Demand
Language: Englisch
ISBN: 9783751917155

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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