Most students are more concerned with how good their food tastes than the measures that are taken to ensure it is safe to eat.Understanding food safety, however, is a life skill that students need to learn as they approach adulthood and have to provide for their own needs.This manual ” Food Safety and Quality Guidelines” for Hotels, Restaurants and Food Vendors is the first amongst the series of manuals envisaged by the Committee.
Foodborne diseases result from eating foods that contain infectious or toxic substances.
The food we eat should be free from contaminants such as microorganisms and chemicals.
The manual deals in detail about the location, layout, structure, physical facilities like hand wash, water supply, storage, lighting and ventilation etc required for the food service establishments.
Cleaning , sanitation and maintenance of the physical facilities have been explained in a simple manner with lots of charts, formats and photographs for easy understanding.
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Anyone can earn credit-by-exam regardless of age or education level.The manual deals with the handling of food right from the stage of receipt, storage, preparation, thawing, cooking, hot holding, reheating of food to serving of the food in a food serving establishment.Some of the good ” Personal Hygiene Practices” and “Personal habits” have been explained through good photographs / pictorials.All over the world people are seriously affected every day by diseases that are caused by consuming unhygienic and unsafe food.We have to give due emphasis to good hygienic practices to prevent and control foodborne diseases.Healthy, or what can be termed as safe food, is food that has not lost its nutritional value, that is clean, in physical, chemical and microbiological terms and that is not stale.The factors causing the contamination of the food may threaten the safe consumption of it and thereby make the foods harmful to human health.In preparing this manual CII has made an effort for guiding food serving establishments to implement simple and practical systems and practices for ensuring compliance to GMP, GHP and HACCP in their establishments.These standards have been adapted from establishments who are conscious of such norms and have been able to successfully implement and maintain them.Since food-related diseases can be serious, or even fatal, it is important to know and practice safe food-handling behaviors to help reduce the risk of getting sick from contaminated food.According to the Codex Alimentarius Commission (CAC), “food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use”.