Contents: 1. Introduction. 2. Hazard Analysis and Critical Control Point (HACCP). 3. Food. 4. General Hygiene and Manufacturing Practices. 5. Regulations in Food Sector. 6. Challenges in Application of HACCP in Hotels. 7. NCR Delhi (India)-An Overview. 8. Case Study of NCR Delhi.
9. Conclusion. References. Index.
Adoption of Hazard Analysis Critical Control Point (HACCP) system for production of safe food is gaining momentum in the food industry. HACCP is a scientific system to identify, monitor, and control contamination risks in food industry.
This book addresses the demands of the hotel industry in the new millennium. Educators who are preparing professionals for roles as food and beverage managers, chefs and general managers in hotels are required to meet the challenges of operations, technology, training, international laws practices and applications. This book will encourage and support researchers to conduct meaningful studies on Food & Hotels which is one of the fastest growing industries in India.
This book will be of interest to a wide readership, to food scientists in industry, in research institutes, and in consultancy, food auditors and HACCP Certification trainers and to government officials and advisors. It is an essential reading for students in hotel management, food science and environmental/home science courses.