An exhaustive list with addresses of the food testing laboratories in India has been included in the manual for the information of the industry.
The committee is committed to work with the Hotel and Restaurants associations in all parts of the country to create awareness and support in the implementation of this manual and also receive their inputs to make this manual acceptable to all. Through usage, we expect this manual to receive valuable feedback from the users and improve upon this version 0.
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.
For this reason, it is necessary to utilize various resources to prevent the food from being contaminated in all stages of the food chain, from harvest to consumption.
The aim of this chapter is to determine the factors affecting food safety and proffer effective intervention strategies against food-related diseases.
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.
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.