HACCP: Application and Its Challenges

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.