3.3.13 Hygiene in the food supply chain Estimated reading: 1 minute 204 views Authors 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 Hygiene - Previous 3.3.12 Laundry supply Next - 3.3 Hygiene 3.3.14 Drinking water supply