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Book Summary
About the Book: Fundamentals of Food Hygiene, Safety and Quality
This book, divided in ten chapters, deals with topics like significance of food
hygiene, quality and safety in hospitality industry, food microbiology, various
microorganisms and 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 and 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
About the Book: Fundamentals of Food Hygiene, Safety and Quality
This book, divided in ten chapters, deals with topics like significance of food
hygiene, quality and safety in hospitality industry, food microbiology, various
microorganisms and 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 and 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