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Køkken-, hotel-, restaurantuddannelse: General Food Hygiene 1:a utgåva
Benny Løvholm Christensen Solveig Sørensen
Køkken-, hotel-, restaurantuddannelse: General Food Hygiene 1:a utgåva
Benny Løvholm Christensen Solveig Sørensen
This booklet is an indispensable help for everybody who needs knowledge on the subject of food-borne diseases and practical guidelines on how to avoid these diseases.
The following subjects are covered:
• Legislation and food control.
• Microorganisms and their growth conditions, including how to limit their growth.
• Own-check, including risk analysis and critical control points.
• Own-check of the food, from raw materials though purchasing, receiving, preparing, heat treatment, cold food, cooling, hot holding, to service and serving.
• Maintenance and also cleaning and disinfecting.
• Personal hygiene.
The booklet is based on the current legislation concerning food hygiene and is a direct translation of the 19th edition of Almen Fødevarehygiejne, Certifikatuddannelsen.
The certificate training
Media | Böcker Pocketbok (Bok med mjukt omslag och limmad rygg) |
Specielt cover | Paperback |
Releasedatum | 7 oktober 2009 |
ISBN13 | 9788770820905 |
Utgivare | Erhvervsskolernes Forlag 91053-1 |
Genre | Läroböcker Skol- och läroböcker |
Antal sidor | 68 |
Mått | 156 g (Estimerad vikt) |
Språk | Engelska |
Originalspråk | Danska |
Se alt med Benny Løvholm Christensen Solveig Sørensen ( t.ex. Bok , CD-ROM , Pocketbok och Poketbok )