Wenn in sozialen Einrichtungen und Diensten gekocht wird

This volume from the home economics series provides a sector guideline for social institutions and services in accordance with the requirements of Regulation (EC) No. 852/2004 on food hygiene. The update takes into account legal changes as well as relevant guidelines and recommendations for kitchens in social institutions and services, such as DIN standards and BfR recommendations. The guideline offers differentiated recommendations for implementing the requirements and measures for good hygiene practice and good manufacturing practice, as well as the application of HACCP-based procedures to ensure food hygiene in social institutions and services. The guideline outlines kitchen types that ideally represent the places where food is handled in social institutions and services.