In preparing this manual CII has made an effort for guiding food serving establishments to implement simple and practical systems and practices for ensuring compliance to GMP, GHP and HACCP in their establishments.
These standards have been adapted from establishments who are conscious of such norms and have been able to successfully implement and maintain them.
This session will introduce the principles of food hygiene and safety.
You will also learn about food control, food inspection and supportive enforcement measures that can contribute to food hygiene and safety.
It is in this context that a Committee on Food Safety and Quality has been set up under the National Committee on Quality and Competitiveness in CII.
Under the work plan of this committee a drive for implementation of ‘ Good Manufacturing Practices (GMP), “Good Hygienic Practices (GHP)” and ” Hazard Analysis and Critical Control Point (HACCP)” in the Food Industry has been undertaken to ensure “Safe and Quality” products to the consumers.
All over the world people are seriously affected every day by diseases that are caused by consuming unhygienic and unsafe food.
We have to give due emphasis to good hygienic practices to prevent and control foodborne diseases.
Foodborne diseases are widespread throughout the world.
The process by which a foodborne disease spreads begins with the features of the disease, contaminating the food, which in turn threatens both individual and public health by means of the foods.