Description
Wiley India Fundamentals Of Food Hygiene, Safety And Quality by Alok Kumar
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.
About the Author
Alok Kumar is associated with Mekelle University (A Govt. University) in Ethiopia (Africa) as an Associate Professor He was previously associated with Amity University, Noida (India). He has published 36 research papers in journals/edited books and completed 2 UGC Projects. He has been founder Associate Editor of “Amity Research Journal of Tourism, Aviation and Hospitality (ARJTAH)”& Nominated for Editorial /Review board of Tourism and Travelling of Kozmenko Science Publishing, Poland and International Tourism and Hospitality Journal (ITJH) of RPA Journals, London. He has successfully led the hospitality department for prestigious international accreditation like NACC, WASC & IACBE.
TABLE OF CONTENTS
BOOK REVIEW
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