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Assessment of hygienic practices and microbiological quality of food: in An Institutional Food Service Establishment - Softcover
Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women’s hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.
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- PublisherLAP LAMBERT Academic Publishing
- Publication date2018
- ISBN 10 6202077239
- ISBN 13 9786202077231
- BindingPaperback
- Number of pages52
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Assessment of hygienic practices and microbiological quality of food
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LAP LAMBERT Academic Publishing Sep 2018
(2018)
ISBN 10: 6202077239
ISBN 13: 9786202077231
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens. 52 pp. Englisch. Seller Inventory # 9786202077231
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Assessment of hygienic practices and microbiological quality of food : in An Institutional Food Service Establishment
Published by
LAP LAMBERT Academic Publishing
(2018)
ISBN 10: 6202077239
ISBN 13: 9786202077231
New
Taschenbuch
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens. Seller Inventory # 9786202077231
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Assessment of hygienic practices and microbiological quality of food
Published by
LAP LAMBERT Academic Publishing
(2018)
ISBN 10: 6202077239
ISBN 13: 9786202077231
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ali Aisha IdrisMy name is Aisha Idris Ali, a Nigerian citizen. I completed my B.Tech in food science and technology from Kano University of Science and Technology Wudil, my M.Tech in food tech. from Sam Higginbottom University of Agr. Seller Inventory # 385925218
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