www.catering-glossary.com/h/
06.01.2009
The Dussmann Service Catering Glossary with definitions of catering termini (please use navigation, right) including:
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 are small appetizers which are served before the main course :: more
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
