9798244664072 - haccp and iso for chefs: plans and tools for successful implementation di cook, george (5 risultati)
- Brossura
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 26,07
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
- Brossura
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 24,06
EUR 4,85 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
- Brossura
- Print on Demand
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 24,11
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Food safety is not optional - it's the foundation of trust, compliance, and operational excellence. HACCP and ISO for Chefs is a professional reference guide developed by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, food safety officers, and restaurant managers resp…onsible for building, managing, or auditing food safety systems.This is not a theoretical overview. It is a practical, step-by-step guide for applying Hazard Analysis and Critical Control Points (HACCP) and relevant ISO food safety standards (such as ISO 22000) in restaurant settings. The book translates global regulatory frameworks into actionable procedures that can be adapted to kitchens of all sizes and service models.By completing this book, readers will understand how to: Design and document a compliant HACCP plan tailored to a restaurant environmentIdentify biological, chemical, and physical hazards in food productionEstablish critical control points (CCPs), limits, and corrective actionsIntegrate ISO-based food safety management systems into daily operationsPrepare for audits and maintain traceability, sanitation records, and training logsThis title is part of the CAIBOK Black Belt Series, contributing to the CAIBOK Black Belt Chef Certification, and is required for chefs and managers who must demonstrate a high level of safety, compliance, and systems leadership in foodservice.Essential for professionals who must ensure regulatory compliance, reduce liability, and implement internationally recognized food safety standards in restaurant operations. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Brossura
- Print on Demand
Da: California Books, Miami, FL, U.S.A.California Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 24,11
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Print on Demand.
- Brossura
- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 27,62
EUR 43,15 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Food safety is not optional - it's the foundation of trust, compliance, and operational excellence. HACCP and ISO for Chefs is a professional reference guide developed by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, food safety officers, and restaurant managers resp…onsible for building, managing, or auditing food safety systems.This is not a theoretical overview. It is a practical, step-by-step guide for applying Hazard Analysis and Critical Control Points (HACCP) and relevant ISO food safety standards (such as ISO 22000) in restaurant settings. The book translates global regulatory frameworks into actionable procedures that can be adapted to kitchens of all sizes and service models.By completing this book, readers will understand how to: Design and document a compliant HACCP plan tailored to a restaurant environmentIdentify biological, chemical, and physical hazards in food productionEstablish critical control points (CCPs), limits, and corrective actionsIntegrate ISO-based food safety management systems into daily operationsPrepare for audits and maintain traceability, sanitation records, and training logsThis title is part of the CAIBOK Black Belt Series, contributing to the CAIBOK Black Belt Chef Certification, and is required for chefs and managers who must demonstrate a high level of safety, compliance, and systems leadership in foodservice.Essential for professionals who must ensure regulatory compliance, reduce liability, and implement internationally recognized food safety standards in restaurant operations. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
