Food Safety Handbook - in indian hotels

by junolookinsides 8:53 PM 0 comments

This food safety handbook was though of ever since FSSA was notified in 2011. Hospitality industry is extremely guest oriented, it has to be complimented with monitoring references for food safety assurance. As food safety consultant. I have been inspired by their hard work, tireless effort to satisfy guest needs and ability to tackle crisis. The trick is in management of perishable supplies. It took some year to understand how to add scientific parameters to quality specification of raw materials because the details were not available in public domain. Closely working with industry and testing samples from them over a period of 18 years enabled in making a hand book which is practically easy for following. Lot of stress is normally given only in monitoring temperature of processing and storing but experience taught something else. The truth being any careless handling of food related material or equipment, any lapse in housekeeping and maintenance, any supervision lapse of support services resulted in food safety issue. Essentially every possible or potential source of thereat to food safety has to be handled. Because a staff intensive, guest interactive food handling is more challenging. This book has tried to share the best practices to prevent such threats. The reader is advised to refer FSSAI website for updates on FSSA.

Size : inch X inch
Pages : 260

For Member Rs. 400

For Non Member Rs. 400

Contents

Contents
I INTRODUCTION
1. AN INTRODUCTION TO FOOD SAFETY 4
2. FOOD SAFETY MANAGEMENT SYSTEM FOR HOSPITALITY 4
II FSSAI LICENSE AND PROCEDURE
3. FSSAI LEGAL REQUIREMENT 10
4. HOW TO APPLY FOR LICENSE/REGISTRATIONS? 11
5. CONDITIONS OF LICENSE 13
6. CEHCKLIST AS PER SCHEDULE-4 14
7. INSPECTION REPORT AND OTHER FORMATS 20
III ENFORCEMENT AND SAMPLES UNDER FSSAI
8. ENFORCEMENT FRAMEWORK 30
9. WHAT IS SAMPLE UNDER LAW? 30
10. QUANTITIES OF SMAPLE TO BE LIFTED 31
11. FLOWCHART OF SAMPLING PROCEDURE 32
IV LEGAL DEFINITION OF SUB-STANDARD FOOD, UNSAFE FOOD AND ADULTERANT
12. WHAT IS SUB-STANDARD FOOD? 36
13. WHAT IS UNSAFE FOOD? 41
14. WHAT IS AN ADULTERANT? 42
15. UNDERSTANDING LABELLING REQUIREMENTS 51
16. SOME BASIC IDEA OF PACKAGING- GENERAL REQUIREMENTS 58
V LEGAL ACTION A BRIEF OUTLINE
17, PENALTY CLAUSES 62
18. IMPORTANT FORMS TO BE PROVIDED BY THE SUPPLIER FOR JHOSPITALITY INDUSTRY 63
VI COMPLIANCE THROUGH FSMS
19. CONTROL OF FOOD SAFETY MANAGEMENT SYSTEM 70
20 MOST POPULAR REASONS FOR FOOD SPOILAGE 72
21. KEY ROLE OF SUPPORT SERVICES INIMPLEMENTING FOOD SAFETY 78
22. RECEIVING 89
23. STORES 107
24. PRE PREPARATION 121
25. KITCHEN 144
26. KITCHEN STEWARDING STANDARD OPERATING PROCEDURE (BRIEF EXAMPLES) 168
27. FOOD SERVICE 211
28. OUTLINE ON HAZARD IDENTIFICATION 227
29. EMERGENCY PREPARDEDNESS 236
30. CONTROL OF DOCUMENTS AND RECORDS 236
VII IMPORTANT TABLES FOR REFERENCE
31. TABLE OF MICROBIOLOGY STANDARDS FOR THE INDUSTRY 240
32. TABLE OF IMPORTANT ADDITIVES 243
VIII FOOD SAFETY MANAGEMENT CONTROLS
33. FRAMEWORK TO MANAGE FSMS 246
IX ROLE OF FHRAI
34. FHRAI FOOD SAFETY CELL 248
35. FHRAI SUPPORTED LABORATORIES AND GUIDANCE 248
GLOSSARY