Register of National Guides to Good Hygiene Practice

Food
SK
Hygienická príručka pre prevádzky verejného stravovania, stánky s rýchlym občerstvením a iné zariadenia s ambulantným predajom pokrmov a nápojov
SK
The Hygiene Manual is a document to help operators comply with current food hygiene requirements and the application of HACCP. The Member States of the European Union support the development of manuals of good manufacturing and hygienic practice as well as manuals that use the principles of HACCP. It is up to the operators themselves to decide whether to use the approved version of the hygiene manual develop their own documentation of good manufacturing / hygienic practice, including HACCP. Creating a proper system of good manufacturing / hygienic practice, including HACCP, is technically demanding for operators. For this reason, this hygiene manual has been developed. The aim of the guide is to clearly and comprehensively describe the obligations of operators and employees resulting from the legislation of the European Union and the Slovak Republic. This manual contains hygienic principles to be applied in operations.
Hygiene guide for public catering operations, stalls with fast food and other establishments with ambulant sales of food and beverages
2018/1
Jozef Čapla, Peter Zajác, Miroslav Žiak, Jarmila Halgašová, Lucia Zeleňáková, Ľubomír Belej
HACCP Consulting v spolupráci s SaS, http://haccp.sk
ISBN 978-80-972102-6-7
no public
Food: Other : public catering operations, stalls with fast food and other establishments with ambulant sales of food and beverages
GHP/GMP
GHP (in general)
Food: Others : meal in public catering
SME


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