This is an automatically translated description
Educational institutions must develop, implement and operate according to HACCP (Hazard Analysis and Critical Control Points) - a food safety management system. We have created a manual to help the head of an educational institution, which contains all the regulatory documents and samples of documentation for the implementation of a safe food system.
The manual offers:
List of regulatory documents on the organisation of children's nutrition in the IPE.
- Objective samples of documentation.
- Objective card index of dishes.
- Samples of documentation.
- Prerequisite programmes.
Peculiarities of drawing up a two-week menu by seasons in the conditions of the IPE
