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The Dussmann Service Catering Glossary with definitions of catering termini (please use navigation, right) including:

 


:: HACCP

HACCP (Hazard Analysis Critical Control Point) is a self-monitoring system which guarantees hygiene and food safety in the production process.  :: more


:: hors d´oeuvre

Hors d´oeuvre are small appetizers which are served before the main course  :: more


:: hygiene guidelines according to DIN 10514

According to the food hygiene regulations (LMHV) food production operations have an obligation to implement quality control. All personnel who are involved in food production must be trained in food handling and hygiene.  :: more