This book, divided in ten chapters, deals with topics like
significance of food hygiene, quality and safety in hospitality
industry, food microbiology, various microorganisms & their
growth, causes and prevention of foodborne diseases. It explains
the concept of purchase, receiving and storage of food ingredients
in food service establishments, hygienic handling of food in food
service operations. It also includes topics like personal hygiene,
safety issues in catering establishments like fire & accident
prevention/control and first-aid. It highlights how locations for
catering outlet are selected and planned from sanitation point of
view. It further deals with topics like cleaning & disinfection
of premises, dishwashing, cleaning agents, pest control, importance
of water, waste and sewage disposal. Various food laws and
regulations like international regulations pertaining to food and
new food laws of India (Food Safety and Standard Act, 2006),
Prevention of Food Adulteration Act, 1954 and other national &
international food regulations are given in detail. It discusses
food adulteration and its method of detection & control, and
focuses on concepts of labeling & traceability and types &
trends in packaging. It deals with Quality Assurance, Codex
Alimentarius, GHP, GMP TQM, ISO 9000, ISO 14000, ISO 22000 and its
importance, quality and international food standards. The concept
of HACCP and its applications in food establishments are explained
in detail. It highlights genetically modified food, its safety
concerns and advantages & disadvantages, role of biotechnology
& food security, risk assessment and risk management of food.
For further reference readers may refer to HACCP: Applications and
its Challenges another book by the same author and publisher.
Salient Features: Explores key elements of food safety &
quality with fundamental theoretical concepts & techniques for
food operation in hospitality sector. Deals with latest food safety
techniques, food laws, regulations, practices and standards
followed worldwide. Emerging international issue of concern in food
sector.
General
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