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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

About this glossary

This glossary is provided by Dussmann Service, the largest multi-service provider worldwide. Dussmann Service offers integrated facility management, technical management , catering (e.g. for hospitals, seniors' facilities, child care facilities, schools and universities), security and fire services, reception, cleaning services, vehicle valeting, commercial management and energy management for companies and organizations in both the business & industry and the social and care sectors.

Dussmann Service is represented across the world by its international subsidiaries. Inquiries can also be addressed to contact persons at headquarters in Berlin. Dussmann Service, like Kursana, Dussmann Office and Dussmann das KulturKaufhaus is a division of the Dussmann Group.