Alok Kumar <br/><br/>
Fundamentals of food hygiene safety and quality 

 - New Delhi  I K Internationals Pvt Ltd  2019 
 - xvii,213p.  PB  23x16cm 
<br/><br/> 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. 
<br/><br/> Table of Contents:<br/>Food Safety, Microbiology & Foodborne Diseases<br/>Food Spoilage, Food Preservation, Beneficial Role of Microorganisms and Food Storage<br/>Safe Food Handling<br/>Sanitation of Premises<br/>Food Laws and Regulations<br/>Food Adulteration, Labeling and Packaging<br/>Quality and Food Standards<br/>Hazard Analysis and Critical Control Point (HACCP)<br/>Genetically Modified Food, Risk Assessment and Accreditation in Food Sector<br/>Case Study of Street Food in Ahmedabad (Gujarat), India 
<br/><br/><label>ISBN: </label>9789389307818 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Spoilage<br/>Food Preservation<br/>Food Laws and Regulations<br/>Food Adulteration
<br/><br/><label>Dewey Class. No.: </label>664.07  / KUMF