Fundamentals of Food Hygiene, Safety and Quality

Contents: 1.Food Safety, Microbiology & Foodborne Diseases. 2.Food Spoilage, Food Preservation, Beneficial Role of Microorganisms and Food Storage. 3.Safe Food Handling. 4.Sanitation of Premises. 5.Food Laws and Regulations. 6.Food Adulteration, Labeling and Packaging. 7.Quality and Food Standards. 8.Hazard Analysis and Critical Control Point (HACCP). 9.Genetically Modified Food, Risk Assessment and Accreditation in Food Sector. 10.Case Study of Street Food in Ahmedabad (Gujarat), India.

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 and international food regulations are given in detail. It discusses food adulteration and its method of detection and control, and focuses on concepts of labeling and traceability and types and 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 and disadvantages, role of biotechnology and 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. (jacket)