Isbn: 9798244664072 - haccp and iso for chefs: plans and tools for successful implementation (caibok) (7 resultados)

Paperback. Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: New.

Paperback. Condición: new. Paperback. HACCP stands for Hazard Analysis and Critical Control Points. It is how food is made safe on purpose - not checked at the end, but controlled while the work is happening. Every serious kitchen and food plant in the world runs on it.This book teaches it in plain language, one step at a time.By the last page you will have built: A hazard analysis you did yourselfYour critical control points, with limits you can measureMonitoring, corrective actions, and records that hold upA plan an auditor can readEach of the seven principles gets a full chapter. So does the part most books skip: how to run the plan every single day - and how to spot a log someone faked.A free Excel toolkit is available for readers of the book. Five ready-to-use sheets, in English or Spanish. The columns match the book. You just fill them in.Where this takes youThis book covers CAIBOK 5102 - one of six subjects required for the CAIBOK Black Belt, the top belt in the CAIBOK chef framework.Want it taught, with an exam and a certificate? Take the HACCP Samurai course at Black Belt Chef dot com.Want the credential itself? CAIBOK gives the exam. CAIBOK does not sell training and does not endorse any book - not even this one. That is exactly why the credential is worth holding. Nobody grades their own homework.Reading a book certifies no one. You earn it by passing the course.Food rules change from country to country. This book teaches the method and shows you how to find the rules where you cook. It is not legal advice. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New. Print on Demand.

Paperback. Condición: new. Paperback. Food safety is not optional - it's the foundation of trust, compliance, and operational excellence. HACCP and ISO for Chefs is a professional reference guide developed by the Culinary Arts International Body of Knowledge (CAIBOK) for chefs, food safety officers, and restaurant managers responsible for building, managing, or auditing food safety systems.This is not a theoretical overview. It is a practical, step-by-step guide for applying Hazard Analysis and Critical Control Points (HACCP) and relevant ISO food safety standards (such as ISO 22000) in restaurant settings. The book translates global regulatory frameworks into actionable procedures that can be adapted to kitchens of all sizes and service models.By completing this book, readers will understand how to: Design and document a compliant HACCP plan tailored to a restaurant environmentIdentify biological, chemical, and physical hazards in food productionEstablish critical control points (CCPs), limits, and corrective actionsIntegrate ISO-based food safety management systems into daily operationsPrepare for audits and maintain traceability, sanitation records, and training logsThis title is part of the CAIBOK Black Belt Series, contributing to the CAIBOK Black Belt Chef Certification, and is required for chefs and managers who must demonstrate a high level of safety, compliance, and systems leadership in foodservice.Essential for professionals who must ensure regulatory compliance, reduce liability, and implement internationally recognized food safety standards in restaurant operations. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …