3.3.13 Hygiene in the food supply chain Estimated reading: 1 minute 1833 views Goal and purpose Providing patients and staff with hygienically perfect meals. Purchasing, preparation, distribution. Operation of the kitchen (HACCP) Application Description of the process Risks Resources Material Time required Documentation Responsibility and qualification Notes and comments Applicable documents Validation documents Terms Attachments 3.3.13 Hygiene in the supply of food - Previous 3.3.12 Laundry supply Next - 3.3.13 Hygiene in the supply of food 3.3.14 Drinking water supply