HACCP • publisher Matthaes | number of pages 88

Author: U. Arens-Azevedo / H. Joh Practical help with worksheets for the implementation of in-house hygiene measures and controls for quality assurance in restaurants and catering. Without unnecessary effort, the duty of hazard analysis and monitoring of critical stages can be satisfied. The prescribed documentation is unproblematic on the basis of the forms of the book. • Assistance in setting up an HACCP concept, as required by the Food Hygiene Regulation • Food safety through process control and controls • From the legal framework to checklists, forms and tips for staff training 8th edition 2012 88 pages Format: 21 x 29.7 cm (A4) equipment: paperback, all colors ISBN 978-3-87515-000-1