Safe restaurant 2.0. Ivanov Alexander Alekseevich

What more than one generation of cooks and restaurateurs has been talking about so long and stubbornly! Sanitary rules for catering enterprises, the sources of which went by the 1920s, were replaced by new ones. They absorbed the ideas of new reality both in terms of normative regulation, and, especially important, in the field of understanding the principles of modern cuisine, its technological advancedness. For the industry, this is a real breakthrough!

The book solves two tasks at once:

• In the language of illustrations, he introduces the requirements of the main “general -feeding” document, clearly revealing the essence of its requirements;

At the end of the book, the most important excerpts from the documents refer to new sanitary rules.

Never yet work with Documents were not so exciting and effective!