Since food-related diseases can be serious, or even fatal, it is important to know and practice safe food-handling behaviors to help reduce the risk of getting sick from contaminated food.
According to the Codex Alimentarius Commission (CAC), “food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use”.
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 result from eating foods that contain infectious or toxic substances.
The food we eat should be free from contaminants such as microorganisms and chemicals.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.Healthy, or what can be termed as safe food, is food that has not lost its nutritional value, that is clean, in physical, chemical and microbiological terms and that is not stale.The factors causing the contamination of the food may threaten the safe consumption of it and thereby make the foods harmful to human health.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 manual ” Food Safety and Quality Guidelines” for Hotels, Restaurants and Food Vendors is the first amongst the series of manuals envisaged by the Committee.This manual is for the guidance of small and medium size Hotels, Restaurants, Dhabas and Street Food vendors, as a service.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.