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Hygiene Management in Kitchen and Service
HACCP made easy
Geistes-, Sozial- & Kulturwissenschaften
Paperback
72 Seiten
ISBN-13: 9783751917155
Verlag: Books on Demand
Erscheinungsdatum: 23.04.2020
Sprache: Englisch
Farbe: Nein
erhältlich als:
14,99 €
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Mehr erfahrenHygiene 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.
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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