Ce livre d�crit les m�thodes de mise en œuvre des bonnes pratiques de fabrication des aliments (BPF) dans une unit� de production de repas (UPM). Ce livre comporte �galement un chapitre exclusif sur la formation et le d�veloppement du personnel des services alimentaires, d�taillant les strat�gies et les m�thodologies utilis�es avec les manipulateurs de denr�es alimentaires et des exemples de mat�riel p�dagogique d�velopp�.

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