Food Hygiene and Sanitation

Cover
Contents
Part I MICROBIOLOGY AND FOOD QUALITY
	1. Microbiology
		Introduction
		Common Food-Borne Microorganisms —Viruses, Bacteria, Fungi and Parasites
		Characteristics of Microorganisms
		Growth of Bacteria
		Factors Affecting Growth of Microbes
		Control of Microbial Growth in Foods
		Beneficial Role of Microorganisms in Food
		Summary
		Key Terms
		Review Questions
	2. Food Contamination and Spoilage
		Introduction
		Types of Contaminants in Food
		Natural Toxins
		Toxic Metals and Chemicals
		Pesticide Residues
		Presence of Extraneous Material
		Residue from Processing and Packaging Material
		Reasons for Food Spoilage
		Criteria for Judging whether Food is Fit for Consumption
		Classification of Food on the Basis of Shelf Life
		Conditions that Could Lead to Food Spoilage
		Signs of Spoilage in Fresh, Dry and Preserved Foods
		Summary
		Key Terms
		Review Questions
	3. Food Preservation
		Introduction
		Basic Principles of Food Preservation
		Methods of Food Preservation
		Food Additives
		Summary
		Key Terms
		Review Questions
	4. Food-Borne Diseases
		Introduction
		Diseases and their Classification
		Mode of Transmission of Disease
		Food-Borne Illness
		Bacterial Food Poisonings or Intoxications
		Bacterial Food Infections
		Listeriosis
		Viral Infections
		Parasitic Infestations
		Food Allergies
		Control of Food-Borne Illnesses
		Summary
		Key Terms
		Review Questions
Part II HYGIENIC FOODHANDLING
	5. Purchase and Storage of Food
		Introduction
		Important Points to be Observed while Receiving and Inspecting Deliveries
		Food Storage
		General Guidelines for Food Storage
		The Dry-Food Store
		The Refrigerated Store
		The Freezer Store
		Storage of Specific Foods
		Summary
		Key Terms
		Review Questions
	6. Sanitary Procedures while Preparing, Holding, Serving and Displaying Food
		Introduction
		Procedures to Minimise Microbial Load
		Preparation of Specific Foods
		Common Faults in Food Preparation
		Basic Rules to be Observed During Food Service
		Special Rules for Dining Room Waiters and Busboys
		Special Rules for Bartenders and Bar Waiters
		Protective Display of Food
		Protecting Foods in Cafeterias and Fast Food Counters
		Single Service Items
		Summary
		Key Terms
		Review Questions
	7. Special Food Operations
		Introduction
		Mobile Food Units
		Temporary Food-Service Establishments
		Vending Machines
		Outdoor Catering
		Transport Catering
		Street Foods
		Street Side Foods and Diseases
		Summary
		Key Terms
		Review Questions
Part III SANITATION OFPREMISES ANDENVIRONMENT
	8. Location, Layout and Construction of Premises
		Introduction
		Layout of Premises
		Building Interiors
		Ventilation
		Enconditioning
		Lighting
		Summary
		Key Terms
		Review Questions
	9. Equipment, Furniture and Fixtures
		General Guidelines for Cleaning Equipment
		Installation and Arrangement of Equipment
		Food Preparation Surfaces
		Materials Used for Making Large and Small Equipments
		Equipment Requiring Special Attention
		Summary
		Key Terms
		Review Questions
	10. Cleaning Procedures
		Introduction
		Cleaning and Sanitising
		Necessity for an Efficient Cleaning Programme
		Types of Soil, Water, Cleaning Agents and Equipments
		Types of Cleaning Equipment—Manual and Mechanical
		Three Methods to Wash, Rinse and Sanitise Food Contact Surfaces
		Post Cleaning Storage
		Dish Cloth
		Cleaning of Premises and Surroundings
		Summary
		Key Terms
		Review Questions
	11. Pest Control
		Introduction
		Importance of Pest Control
		Classification of Pests
		Pesticides
		Summary
		Key Terms
		Review Questions
	12. Water Supply
		Introduction
		Sources
		Contamination of Water
		Hazards of Water Pollution
		Purification
		Criteria for Judging Water Quality
		Water Quality Standards
		Water Supply for Catering Establishments
		Sewage and Contamination of Water Supply
		Summary
		Key Terms
		Review Questions
	13. Storage and Disposal of Waste
		Introduction
		Solid Wastes
		Liquid Wastes or Sewage
		Gaseous Wastes
		Summary
		Key Terms
		Review Questions
	14. Environmental Pollution
		Introduction
		Air Pollution
		Indoor Air
		Water Pollution
		Pollution by Pesticide Residues
		Soil Pollution
		Solid Waste Pollution
		E-Waste or Electronic Waste
		Pollution by Radiation
		Noise Pollution
		Measures to Check Pollution
		Summary
		Key Terms
		Review Questions
Part IV PERSONAL HYGIENE AND SAFETY
	15. Personal Hygiene
		Introduction
		Necessity for Personal Hygiene
		Health of Staff
		Personal Appearance
		Sanitary Practices
		Habits
		Protective Clothing
		Importance of Rest, Exercise and Recreation
		Summary
		Key Terms
		Review Questions
	16. Safety at the Work Place
		Introduction
		Sanitation Training and Education
		Who Should be Trained
		What a Training Programme Should Include
		Steps in Planning and Implementing a Training Programme
		Employment Practice
		Accidents and their Effect
		How Accidents Take Place
		Types of Accidents
		Safety Instructions to Kitchen Staff
		Summary
		Key Terms
		Review Questions
Part V: Regulatory Agencies
	17. Food Laws and Regulations
		Introduction
		Regulatory Agencies
		Control of Food Quality
		The Food Safety and Standards Act, 2006
		General Provisions as to Articles of Food
		Provisions Relating to Import
		Special Responsibilities for Food Safety
		Enforcement of the Act
		The Plastics Manufacture, Sale and Usage Rules, 1999
		The Atomic Energy (Control of Irradiation of Food) Rules 1996
		Local Health Authority
		Summary
		Key Terms
		Review Questions
	18. Quality and Food Standards
		Introduction
		Quality
		Hazard Analysis And Critical Control Point (HACCP)
		Steps in HACCP
		Application Stages of HACCP
		HACCP Benefits
		Sanitation Risk Management (SRM)
		Standards
		ISO 9000 Quality Management Systems
		ISO 14000 Environmental Management Systems
		ISO 22000 Food Safety Management Systems
		Summary
		Key Terms
		Review Questions
	19. Recent Concerns
		Introduction
		Emerging Diseases
		Genetically Modified Food
		Food Labelling
		New Trends in Food Packaging and Technology
		Summary
		Key Terms
		Review Questions
Appendix 1 Case Studies
Appendix 2 Temperature Conversion
Appendix 3 Food Sanitation Checklist List
Bibliography
Index