Hygiene Management in Kitchen and Service

Hygiene management in kitchen and service is the proper reference book for specialists and managers in hotels and restaurants, but also for catering facilities, e.g. in schools and health care.
The manual helps to put hygiene management according to HACCP (Hazard Analysis Critical Control Points) into practice.
It contains the principles of the HACCP concept and describes how the hazard analysis and work processes are created according to HACCP.
Field-tested checklists and information on staff training supplement the manual.
Thus the reader receives comprehensive information about alternatives of implementing hygiene management according to HACCP.

Frank Höchsmann is graduate in business administration and quality auditor according to ISO 9001.
He can refer to long term international experience as quality representative manager and auditor.
Over the years he worked for international companies and organizations.
During his career he trained more than 10,000 professionals and managers.
Focus: High Quality Management and international project management.