Hygiene Management in Kitchen and Service: HACCP made easy - Softcover

Höchsmann, Frank

 
9783751917155: Hygiene Management in Kitchen and Service: HACCP made easy
Softcover
ISBN 10: 3751917152 ISBN 13: 9783751917155
Publisher: Books on Demand, 2020

Synopsis

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.

"synopsis" may belong to another edition of this title.

About the Author

Frank Höchsmann is graduate in business administration and quality auditor according to ISO 9001. He can refer to long term international experience as quality representative manager and auditor. Over the years he worked for international companies and organizations. During his career he trained more than 10,000 professionals and managers. Focus: High Quality Management and international project management.

"About this title" may belong to another edition of this title.

Publisher
Books on Demand
Publication date
2020
Language
English
ISBN 10 
3751917152
ISBN 13 
9783751917155
Binding
Paperback
Edition number
1
Number of pages
74