Restaurant hygiene management. Sanitary maximum

This is a unique reference book on hygienic issues and sanitary management, with the study of which the path begins in the profession of any entrepreneur or hired employee in the field of hospitality. The book is built on the principle of “question-answer”, which significantly simplifies the study of various aspects of sanitary management.
This is the first edition in the last 60 years in which you will find a modern list of questions of the mandatory sanitary minimum and answers to them: “What is hygiene and sanitary minimum?”, “What is primary - quality or safety of food products?”, “ Why do microbes form biofilles? ”,“ How to do disinfection ”?,“ How to find a fake personal medical book? ”,“ Why do the products spoil? ”,“ What is a sanitary triangle? ” and many others. The book has many references to both historical facts and the current rules and norms. It also contains real cases and cases from the professional activities of its author - Konstantin Krivoshonka, the chief sanitary doctor of the Federation of restaurateurs and hoteliers of Russia (FRIO)