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CHAPTER 5

THE HYGIENE AND FOOD SAFETY OF UPs

First of all, we examine what we mean by food safety and hygiene and consider their relevance in the context of a fine dining restaurant, offering an insight into their importance in relation to unelaborated products.

 

The entire restaurant team must be aware of the health and hygiene requirements throughout the different stages they have contact with the products, including on reception, during handling, pre-processing and/or preservation.

 

We learn about the measures necessary to guarantee the safety and hygiene of unelaborated products in the different areas of the restaurant, as well as the control measures incorporated to evaluate and monitor the hygienic quality of the product. We analyse safety and hygiene plans, how to manage their application, and explore the roles of the actors involved.

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