by Antonio Caro Sánchez-Lafuente · IC Editorial · tapa blanda · ISBN 9788411848121
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This technical book is an essential tool for professionals and students in the hospitality and catering sector. Its content focuses on the analysis and application of hygienic-sanitary standards required in food and beverage production and service units, with the aim of preventing food poisoning risks and ensuring environmental safety. The book covers fundamental topics such as proper food handling, cleaning and disinfection of facilities, the correct use of uniforms and protective equipment, and the implementation of self-control systems like HACCP.
