This book presents extensive materials on the latest advancements in food safety and standards, including laws, tools, and management. It also covers food packaging and labeling, accreditation, auditing, and water safety in food processing industries. It also provides information on food safety measures during the COVID-19 pandemic, making it a comprehensive guide for students pursuing courses in nutrition, food science, food technology, and related fields at universities and colleges. Food Safety and Standards, in a broader sense, encompasses a range of concepts, such as laws, tools, acts, management, risk analysis, and quality control.
The book emphasizes the importance of food hygiene and safety throughout the entire food handling process, from farm to plate, to ensure the delivery of safe food to consumers. It also highlights the significance of nutrition labeling for various food products, including nutraceuticals, organic, and functional foods. Additionally, the book covers different food packaging techniques, such as nano and bioactive technologies, as well as modified atmosphere packaging.
Consuming nutritious food is essential for good health and reducing malnutrition, and this can only be achieved by preparing food hygienically and following all safety and hygiene standards. This book, therefore, aims to draw the attention of readers, students, researchers, food industrialists, and teachers towards the importance of food safety in breaking the cycle of foodborne illnesses by promoting safe food preparation practices.
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