000			01915nam a22002657a 4500
005			20230225095114.0
008			230224b ||||| |||| 00| 0 eng d
020			_a9789389307818
040			_cAL
041			_aeng
082			_223 _a664.07 _bKUMF
100			_aAlok Kumar _973304
245			_aFundamentals of food hygiene safety and quality
260			_aNew Delhi _bI K Internationals Pvt Ltd _c2019
300			_axvii,213p. _bPB _c23x16cm
365			_2Food Processing Technology _a7952 _b276.00 _c₹ _d345.00 _e20% _f20-02-2023
520			_aThis 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.
521			_aTable 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
650			_aFood Spoilage _973194
650			_aFood Preservation _973195
650			_aFood Laws and Regulations _973196
650			_aFood Adulteration _973197
700			_aKUMAR (Alok) _973198
942			_2ddc _cBK
999			_c226810 _d226810