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Professional Training Book for Hygienic Dishwashing in Commercial Kitchens
Available for order from March 1, 2026
Dishwashing is far more than a routine task—it is a critical profession within food safety and kitchen hygiene.
This training book provides students and professionals with clear, practical knowledge on how to clean dishes, cutlery, and kitchen equipment in a hygienic, safe, and efficient manner, fully aligned with professional kitchen standards and HACCP principles.
Written for hospitality education, vocational training, and professional kitchens, this book explains:
✅ Correct dishwashing procedures
✅ Hygiene and food safety principles
✅ Safe handling of equipment and detergents
✅ Efficient workflows in professional kitchens
Author:
Paul Robert Duijnstee
HACCP Coding Expert & Hospitality Specialist
📦 Ordering Information
Up to 25 copies
Order directly on this page.
Are you a hospitality school, training institute, catering company, or professional kitchen? Order more than 25 copies and ensure your students or staff receive consistent, professional dishwashing training based on real-world kitchen practices.
