Health and Hygiene Regulations

The moment a kitchen becomes a production workshop is the moment the rules arrive. This volume lines them up in the order in which they are actually needed.Seven chapters: the international regulatory framework, food hazards in artisan production, the structure of the HACCP system and the written plan for a plant-based workshop, mandatory documentation, operational hygiene covering staff, surfaces and equipment, and the periodic review of the plan. With precise references to Reg. 852/2004 and the differences of the US system.This is the first Professional volume to read: the other eight take what is here as given.