Manual for Hotels, Restaurants and Food Vendors Confederation of Indian Industry CII has always been proactive in supporting and providing inputs to Government Policy and value adding by providing guidance to industry to meet new challenges for increasing competitiveness. These standards have been adapted from establishments who are conscious of such norms and have been able to successfully implement and maintain them. The manual deals in detail about the location, layout, structure, physical facilities like hand wash, water supply, storage, lighting and ventilation etc required for the food service establishments.
The genetic plasticity of micro-organisms and their adaptability to environmental changes. The evolution of host susceptibility to infection, influenced in particular by age and immuno-suppression, with the proportion of susceptible sub-populations increasing as a result of demographic change in populations.
This is compounded by malnutrition, which, on a global scale, is probably the leading cause of increased host susceptibility to food-borne infections.
Changes in farm practices, animal husbandry, food transformation, food distribution systems, and in eating patterns or food related behaviours. The dramatic increase in the international trade of foods, resulting in the spread of pathogenic micro-organisms outside a single country's borders.
Chemical hazards need to be evaluated and monitored, with particular regard to: The emergence of new issues in toxicology, such as allergic reactions, endocrine disruption, geno-toxicity, immuno-toxicity. The increased use of new sources of ingredients and of new components in food products.
The changes due to presence of food additives and of toxins. For both microbiological and chemical hazards, technological factors may interact in two ways: In the developed world, food processors are exploring new processing and preservation techniques. In spite of their benefits, new technologies may also bring new risks, in particular where the complex effect of new technological improvements on complex microbiological populations or on food composition have not been appropriately evaluated.
Specifically in developing countries, basic infrastructure or basic technological know-how of processes involved in pre-harvest, harvest, and post-harvest sectors may be insufficient or missing. This is a common place concern in poor countries, resulting in difficulties in securing or maintaining the safety of food products, as well as in food losses, food insecurity or restrictions to trade.
Consumer perception is also evolving, with a perceived increase in the social unacceptability of food risks, at least in developed countries. As food becomes objectively safer, the remaining and occasional risks tend to incur a sense of "outrage" disproportionate to the incident and are even less tolerated by the public at large.
There has been a world-wide call for democratisation of risk decisions related to food safety, with expectations for "stakeholder participation", "openness" and "transparency". Consumer perception also relates to access and availability to a healthy and nutritious diet.
Concerns related to the prevention of chronic diseases like heart disease and cancer in later life and their impact on the quality of life and ageing, are increasing in the developed world along with food safety.
Consumer demands have increased awareness of the nutrient content of the diet and issues related to providing adequate and reliable information along with nutrition labelling of processed food. These are important issues that may need to be adequately addressed when promoting nutritious healthy diets to a consumer who is increasingly sensitive and vocal about food and nutrition issues.
One such way advocated by FAO is the development of a comprehensive and effective food system which ensures both safety and nutrition.
This section summarises the objectives and attributes of a comprehensive food system, with the aim of providing a benchmark for evaluating strategies for ensuring food safety and nutritious diets to the consumer globally.
A wide range of activities implicated in this process will include adequate monitoring and surveillance; science-based research and development; risk analysis, including risk assessment, risk management and risk communication; good agricultural and manufacturing practices from primary production to final preparation and handling; and appropriate information, technology transfer, education and technical assistance.- Increasing awareness and concerns of consumers regarding food safety and quality, forced many food industries to enhance their products safety and quality by implementing quality assurance and safety management systems.
SAFE FOOD AND NUTRITIOUS DIET FOR THE CONSUMER. This paper sets forth the rationale for building a comprehensive and effective food system that ensures safe food and nutritious diet for the consumer and outlines their objectives and general attributes.
public awareness of food safety issues has increased dramatically in . Aug 01, · This finding suggests that increased media attention to food safety issues may raise awareness of food safety hazards and increase vigilance in food . Food Safety and Quality Guidelines: Manual for Hotels, Restaurants and Food Vendors Confederation of Indian Industry (CII) has always been proactive in supporting and providing inputs to Government Policy and value adding by providing guidance to industry to meet new .
Private and Public Partnerships in cancer prevention, obesity reduction and increasing access to healthy food The current state of public health in the United States is encouraging various initiative across the country to help in addressing issues in health such as prevention of cancer, obesity, and .
Food Safety In the United States, food safety risks are at the lowest they have ever been, however in order to maintain this low risk, public demand for effective food policies is at an all time high.