Hygienic Practices of Food Handlers in India
Journal Title: International Journal of Food, Nutrition and Dietetics - Year 2017, Vol 5, Issue 3
Abstract
The present study has been undertaken to review the “Hygienic Practices of Food Handlers in India”. Food Hygiene is concerned with the hygienic practices that prevent food poisoning. The study was conducted to know about the hygienic practices followed by food handlers in India; and secondary data was collected from different journals, books, internet, etc. Results depicted that the levels of personal hygiene of the food handlers in the eating establishments were found to be unsatisfactory. The findings highlight the importance of food hygiene education among the food handlers to incalculate the practices of good personal hygiene among the food handlers.
Authors and Affiliations
Baruah Urmimala
Keywords
Related Articles
- EP ID EP465543
- DOI 10.21088/ijfnd.2322.0775.5317.4
- Views 72
- Downloads 0
Nutrimental and Ethnomedicinal Potential Plants of the Qur’an: An Overview - I
Our ancient literatures of Hindus’, Muslims as well as of Cristian’s are full of plants described about their nutrimental and medicinal potential. A significant number of plants described in their texts are still unident...
Organic Farming for Sustainable Food and Nutrition with Rural Empowerment
The organic food is grown or raised can have a major impact on the mental and emotional health as well as the environment. Organic foods often have more beneficial nutrients, such as antioxidants, than their conventional...
Evaluation of Antioxidant Capacity and Nutritional Composition of Millet Based Low Cost Weaning Food Formulation
Weaning food must be supplied by the age of six months to fulfill the nutritional need of infant. Generally, the weaning foods available in market are prepared by using cereals and are costly. Although millets are equall...
Consumer’s Knowledge, Attitude and Practices (KAP) Regarding Organic Foods in Relation to Demographic Factors of Punjab
The present study was carried out with an aim to study the knowledge, attitude and practices regarding organic foods on a total of 120 selected subjects (aged between 35 and 45 years) belonging to middle income group (MI...
Preparation and Organoleptic Characteristics of Flaxseed Supplemented Products
In the present investigation three different products viz., idli, porridge and chutney were prepared using standardized recipes. The standard products were supplemented with various levels of flaxseeds. The aim of the st...