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Food Hygiene and Sanitation by S. Roday: A Must-Read Book for Food Professionals
Food hygiene and sanitation are essential aspects of food safety and quality. They involve the prevention of food contamination and spoilage, the preservation of food, and the control of food-borne diseases. Food hygiene and sanitation also require hygienic food handling practices, sanitary procedures while preparing, holding, serving and displaying food, and special food operations such as catering, buffet, vending, etc.
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Food Hygiene and Sanitation by S. Roday is a comprehensive book that covers all these topics and more. It is a revision of the earlier edition to keep the students up-to-date who handle food abreast with the latest food-processing techniques, food standards, laws and regulations enacted recently as well as emerging concerns related to food and disease. The book also includes environment-friendly practices to preserve not only the health and well-being of humankind, but also conserve the planet Earth.
The book is divided into three parts: Part I: Microbiology and Food Quality; Part II: Hygienic Food Handling; and Part III: Sanitation of Premises and Equipment. Each part consists of several chapters that explain the concepts, principles and practices of food hygiene and sanitation in detail. The book also contains numerous illustrations, tables, charts, diagrams, case studies, examples, exercises, review questions and references to enhance the learning experience.
Food Hygiene and Sanitation by S. Roday is an essential textbook for students and teachers of food science and technology, hotel management and catering technology, nutrition and dietetics, home science, microbiology, biotechnology and other related disciplines. It is also a useful resource for food professionals such as chefs, managers, supervisors, inspectors, auditors, consultants, trainers and educators who work in various sectors of the food industry such as hotels, restaurants, catering services, fast food outlets, bakeries, confectioneries, dairy products, meat products, fruits and vegetables, beverages, etc.
The book is available in PDF format online at Google Books or Goodreads. You can also purchase a hard copy from Amazon or other online bookstores.
If you are interested in learning more about food hygiene and sanitation or improving your skills and knowledge in this field, you should definitely read Food Hygiene and Sanitation by S. Roday. It will provide you with valuable information and guidance that will help you ensure food safety and quality for yourself and others.
What is Food Hygiene and Sanitation?
Food hygiene and sanitation are the measures and conditions necessary to ensure the safety and suitability of food at all stages of the food chain. Food hygiene refers to the practices that prevent the contamination of food by microorganisms, chemicals, physical agents or foreign matter. Food sanitation refers to the procedures that reduce or eliminate the number of microorganisms or their toxins in food to a safe level.
Food hygiene and sanitation are important for several reasons. First, they protect the health of consumers and prevent food-borne diseases such as diarrhea, typhoid, cholera, salmonellosis, botulism, etc. Second, they preserve the quality and shelf-life of food and prevent food spoilage and wastage. Third, they comply with the legal and regulatory requirements and standards for food safety and quality. Fourth, they enhance the reputation and competitiveness of food businesses and increase customer satisfaction and loyalty.
What are the Principles and Practices of Food Hygiene and Sanitation?
Food hygiene and sanitation are based on some fundamental principles and practices that apply to all types of food and all stages of the food chain. These include:
The prevention of cross-contamination between raw and cooked food, between different types of food, and between food and non-food items.
The maintenance of proper temperature control during storage, processing, cooking, cooling, reheating, holding and serving of food.
The use of clean water and ice for washing, rinsing, cooking and cooling of food.
The cleaning and disinfection of utensils, equipment, surfaces and hands before, during and after handling food.