HACCP is intended as a useful practical tool for professionals in the restaurant industry, who are obliged to implement and adhere to a self-control system designed to ensure the safety and hygienic integrity of food products.
With simple descriptions, drawings, diagrams and full-color data sheets, the book walks the reader through an easy understanding of the subject. The first part of the book examines the many aspects of food hygiene, microbial proliferation and contamination. An entire chapter is devoted to the design, layout of work environments and the behaviors operators are expected to adopt during production processes. The book also illustrates, step by step, all the necessary steps to create a customized HACCP plan, while providing a concrete example of a self-control manual. There is no shortage of reference regulatory frameworks and a detailed glossary of technical terms.
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