01808nam a22002417a 450000500170000000800410001702000180005804000070007604100080008308200210009110000150011224500520012726000480017930000280022736500750025552006520033052104750098265000180145765000220147565000300149765000220152770000170154920230225095114.0230224b           ||||| |||| 00| 0 eng d  a9789389307818  cAL  aeng  223a664.07bKUMF  aAlok Kumar  aFundamentals of food hygiene safety and quality  aNew DelhibI K Internationals Pvt Ltdc2019  axvii,213p.bPBc23x16cm  2Food Processing Technologya7952b276.00c₹d345.00e20%f20-02-2023  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.  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  aFood Spoilage  aFood Preservation  aFood Laws and Regulations  aFood Adulteration  aKUMAR (Alok)