Fundamentals of food hygiene safety and quality

By:

Alok Kumar

Contributor(s):

KUMAR (Alok)

Material type: Text

TextLanguage: English Publication details: New Delhi I K Internationals Pvt Ltd 2019Description: xvii,213p. PB 23x16cmISBN:

9789389307818

Subject(s):

DDC classification:

23 664.07 KUMF

Summary: 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.

List(s) this item appears in: New Arrivals - May 2023

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Book	St Aloysius Library	Food Processing & Technology	664.07 KUMF (Browse shelf(Opens below))	Available	076422

Total holds: 0

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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.

Table of Contents:
Food Safety, Microbiology & Foodborne Diseases
Food Spoilage, Food Preservation, Beneficial Role of Microorganisms and Food Storage
Safe Food Handling
Sanitation of Premises
Food Laws and Regulations
Food Adulteration, Labeling and Packaging
Quality and Food Standards
Hazard Analysis and Critical Control Point (HACCP)
Genetically Modified Food, Risk Assessment and Accreditation in Food Sector
Case Study of Street Food in Ahmedabad (Gujarat), India

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