HACCP: Application and Its Challenges
Published on 30. July 2019
Book
Paperback/Softback
171 pages
978-93-86768-41-4 (ISBN)
Description
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 & 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 & 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.
Salient Features: - comprehensively designed to be handbook for HACCP for its application in food sector.
- helpful as reference book for undergraduate, postgraduate students and researchers.
- fills vacuum of unavailability of book on HACCP in Indian context.
- explains the application of HACCP in hotels and challenges associated with it with the help of survey conducted in NCR Delhi.
This book addresses the demands of the hotel industry in the new millennium. Educators who are preparing professionals for roles as food & 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 & 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.
Salient Features: - comprehensively designed to be handbook for HACCP for its application in food sector.
- helpful as reference book for undergraduate, postgraduate students and researchers.
- fills vacuum of unavailability of book on HACCP in Indian context.
- explains the application of HACCP in hotels and challenges associated with it with the help of survey conducted in NCR Delhi.
More details
Language
English
Place of publication
New Delhi
India
Target group
College/higher education
Dimensions
Height: 240 mm
Width: 160 mm
Weight
215 gr
ISBN-13
978-93-86768-41-4 (9789386768414)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Alok Kumar is associated with Mekelle University (A Govt. University) in Ethiopia (Africa) as an Associate Professor He was previously associated with Amity University, Noida (India). He is a graduate from IHM Kolkata & PhD from Jiwaji University, Gwalior (MP), India. He has 21 years' experience in hotel industry, teaching, research & training. He has published 36 research papers in journals/edited books and completed 2 UGC Projects. He has been founder Associate Editor of Amity Research Journal of Tourism, Aviation and Hospitality (ARJTAH) & Nominated for Editorial /Review board of Tourism and Travelling of Kozmenko Science Publishing, Poland and International Tourism and Hospitality Journal (ITJH) of RPA Journals, London. He has successfully led the hospitality department for prestigious international accreditation like NACC, WASC & IACBE.
D. Kumar is Professor, Dean and Head, Department of Industrial Chemistry, Government Model Science College, Jiwaji University, Gwalior (Madhya Pradesh). He also worked on the Committees of UGC, NAAC, Research, Self Financing Courses, Infrastructure Development, Planning Board & Purchase Committee. He has supervised 6 research scholars for PhD and 4 others are pursuing research work. In the field of Travel Tourism & Hospitality, he has supervised 1 Research Scholar for PhD degree. R.A. Sharma is Professor and Founder Director, Hotel Management at School of Studies in Travel & Tourism Management Jiwaji University, Gwalior (M.P) India. He has been pioneer of Hospitality & Tourism education in state of Madhya Pradesh. He is founder head of Paryatan Bhawan in Jiwaji University, Gwalior (MP). He has 35 years of experience in teaching & research. He has guided over 10 PhD. scholars.
D. Kumar is Professor, Dean and Head, Department of Industrial Chemistry, Government Model Science College, Jiwaji University, Gwalior (Madhya Pradesh). He also worked on the Committees of UGC, NAAC, Research, Self Financing Courses, Infrastructure Development, Planning Board & Purchase Committee. He has supervised 6 research scholars for PhD and 4 others are pursuing research work. In the field of Travel Tourism & Hospitality, he has supervised 1 Research Scholar for PhD degree. R.A. Sharma is Professor and Founder Director, Hotel Management at School of Studies in Travel & Tourism Management Jiwaji University, Gwalior (M.P) India. He has been pioneer of Hospitality & Tourism education in state of Madhya Pradesh. He is founder head of Paryatan Bhawan in Jiwaji University, Gwalior (MP). He has 35 years of experience in teaching & research. He has guided over 10 PhD. scholars.
Content
- 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
- 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