Food Safety (Correct Food Manufacturing and Handling Practices)

Cooking and GastronomyeBooks or Documents

The main objective of food security is to ensure that the consumption of a food does not cause harm to the consumer. Its practice is based on carrying out a set of activities developed to guarantee the hygienic-sanitary quality of food, known simply as good practices.

And thinking about it I created this Ebook that explains in detail the entire process of Food Safety, from the choice of supplier to the final preparation of the food.

The content is aimed at all people working in the food field, from a small company to a large company that is stuck for having quality and safety in the foods that are prepared daily.

All information contained in the Ebook is based on references to Brazilian and international Food Safety standards such as RDC, HACCP, ISO 22000 among others.

The content also contains information based on my 10 years of experience as CEO, Control and Quality, Cost Manager, in the area of ​​gastronomy in restaurants and industry in Brazil and Asia.

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PURCHASE AND RECEPTION OF RAW MATERIALS / FOOD

FOOD STORAGE

FOOD PREPARATION, CLOTHING AND SERVICE

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