Managing a Food-Safe Kitchen is an excellent guide for food service operators and students of hotel and restaurant management courses as it provides instruction on how to maintain hygienic conditions in food establishments to prevent food poisoning. The book also helps food service professionals recognize the different points in the food service process that are prone to hazards, and it provides concrete advice on how these can be prevented or reduced. This book guides readers in developing an effective safety system by applying the principles of Hazard Analysis and Critical Control Points.
Publication Date: 2020
Size: 177.8 × 254 mm