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Food safety practices in the restaurant industry / Siti Nurhayati Khairatun, Ainul Zakiah Abu Bakar, Noor Azira Abdul Mutalib, Ungku Fatimah Ungku Zainal Abidin.
- Format:
- Book
- Series:
- Advances in hospitality, tourism, and the services industry book series
- Advances in hospitality, tourism, and the services industry (AHTSI) book series
- Language:
- English
- Subjects (All):
- Food service--Sanitation.
- Food service.
- Food handling--Safety measures.
- Food handling.
- Physical Description:
- 1 online resource (354 pages) : illustrations (chiefly color), color maps
- Place of Publication:
- Hershey, Pennsylvania : Business Science Reference, [2022]
- Summary:
- In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.
- Contents:
- Section 1: Food Safety, Control, and System
- Food Safety Audits
- Prevalence of Bacillus cereus in Ready-to-Eat Foods in Northern Perak, Malaysia
- Rapid and Non-Invasive Techniques
- Food Microbial Hazards, Safety, and Quality Control
- Section 2: Food Safety: Cognitive and Behavioral Perspectives
- Knowledge, Attitude, and Practice (KAP) of Polystyrene Food Packaging Usage Among Food Operators
- Standard Food Safety Practices From Receiving to Cleaning in the Restaurant
- A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia
- Assessing Consumer Awareness and Opinion Toward Food Safety Practices and Policies in the Maldives
- Section 3: Food Adulteration and Defense
- Evaluating Level of Awareness of Food Terrorism Activities Among Consumers in Klang Valley, Malaysia
- Food Adulteration
- Compilation of References
- Related References
- About the Contributors
- Index.
- Notes:
- "Premier Reference Source" -- taken from front cover.
- Description based on print version record.
- Includes bibliographical references and index.
- ISBN:
- 1-7998-7416-8
- OCLC:
- 1285166849
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