RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES
The general food legislation is a key element in creating systems for food safety and food. Its observance, particularly the general hygiene requirements, a prerequisite for the introduction of the HACCP system, and thus the overall safety of food preparation. The level of hygiene in catering premis...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2012-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2012/01/Bajzik.pdf |