Food and Beverage Industry Hygiene Standard Management Diagram

Author: None
Publisher:
Publish Date: 2006-07-01
Features: This series of books is based on the "Hygiene Specifications for Catering Establishments and Collective Meal Delivery Units" released by the Ministry of Health in 2005, and is written by experts organized by the Health Supervision Center of the Ministry of Health and the China Culinary Association. The content covers personal hygiene, tableware disinfection, procurement and storage, processing and operating premises, food poisoning prevention and handling, hygiene management and HACCP management system, rough processing and cutting, cooking operations, meal preparation and service, as well as collective meal delivery and dedicated rooms. The book is richly illustrated with engaging visuals, featuring concise and clear text to facilitate reader understanding. It is suitable for hygiene training programs for catering industry personnel.