Prevence rizik v teplé kuchyni

Abstract

The Bachelor´s work deals directly with the analysis of risks and with the measures to be taken to remove or to eliminate them. It resolves the whole complex of HACCP, starting with the analysis of dangers across the establishment of critical points, and ending with the appropriate production practice and professional training of employees. This work should be of a real help for interested from the ranks of present and future entrepreneurs in the field of communal catering. The work is conceived in the way to enable its application as a direct option of the introduction of the Instructions of the HACCP system in a particular catering shop.