Overview

This book presents extensive materials on the latest advancements in food safety and standards, including laws, tools, and management. It also covers food packaging and labeling, accreditation, auditing, and water safety in food processing industries. It also provides information on food safety measures during the COVID-19 pandemic, making it a comprehensive guide for students pursuing courses in nutrition, food science, food technology, and related fields at universities and colleges. Food Safety and Standards, in a broader sense, encompasses a range of concepts, such as laws, tools, acts, management, risk analysis, and quality control. The book emphasizes the importance of food hygiene and safety throughout the entire food handling process, from farm to plate, to ensure the delivery of safe food to consumers. It also highlights the significance of nutrition labeling for various food products, including nutraceuticals, organic, and functional foods. Additionally, the book covers different food packaging techniques, such as nano and bioactive technologies, as well as modified atmosphere packaging. Consuming nutritious food is essential for good health and reducing malnutrition, and this can only be achieved by preparing food hygienically and following all safety and hygiene standards. This book, therefore, aims to draw the attention of readers, students, researchers, food industrialists, and teachers towards the importance of food safety in breaking the cycle of foodborne illnesses by promoting safe food preparation practices.

Full Product Details

Author:   Vijayalakshmi ,  D. ,  Barbhai Mrunal D.
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 3.00cm , Height: 22.90cm , Length: 15.20cm
Weight:   0.610kg
ISBN:  

9789394490260

ISBN 10:   9394490264
Pages:   344
Publication Date:   12 November 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

1. Introduction to Food Safety and Standards —Vijayalakshmi D. and Barbhai Mrunal D. 2. Food Safety Hazards and Hazard Management —Sruthy K.S. and Waghmare Vijaykumar Veerappa 3. Food Storage and Preservation Practices —Preeti Raj, Jacinth Kiruba Hephzibah & Barbhai Mrunal 4. Hygiene and Sanitation in Food Service Establishments —Pooja S. Bhat 5. Food Safety Measures and Management Tools —Barbhai Mrunal D. and Vijayalakshmi D. 6. Total Quality Management —Asha G. 7. Risk Analysis in Food Safety - An Overview —A. Sumana and Barbhai Mrunal D. 8. Food Safety: Accreditation and Auditing —Anuruddika Hewage and Ruchira Nandasiri 9. Water Safety and Quality in Food Processing and Service Establishments —Chamila Nimalaratne 10. Food Laws and Standards: National and International Food Standards —S. Thilakavathy and C. Rathina 11. Food Packaging and Labeling —Sangeeta Pandey 12. Product Packaging and Nutritional Labelling of Nutraceuticals and Functional Foods —Reema Devi 13. Insight on Organic and Genetically Modified Foods —Netravati Hiremath 14. Impact of Food Safety During Covid-19 Pandemic —Thahira Banu A. and Sharmila J.B

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Author Information

Vijayalakshmi, D: Emertius Professor,Department of Food Science and Nutrition,University of Agricultural Sciences, GKVK, Bengaluru - 560 065, Karnataka, India Barbhai Mrunal D. Research Associate, Department of Food Science and Nutrition,University of Agricultural Sciences, GKVK, Bengaluru - 560 065, Karnataka, India.

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