Objective Food Science and Safety Standards by Prabodh Halde and Sanjeev Sharma
is an authoritative guide that covers crucial aspects of food safety and science. The book is a valuable resource for both students and professionals, offering clear explanations of key concepts like food microbiology, safety standards, quality control, and foodborne illnesses. With a practical approach, it explains the processes of food preservation, packaging, and storage while emphasizing safety protocols to prevent contamination.
This book covers vital topics such as HACCP (Hazard Analysis and Critical Control Points), food labeling, and regulatory compliance, helping readers understand how to manage and ensure food safety. Through real-life examples and case studies, it illustrates the importance of hygiene, sanitation, and risk management within the food industry. The book’s user-friendly layout makes complex topics easy to understand, and it is an essential resource for anyone working in or studying food science.
Prabodh Halde and Sanjeev Sharma combine their expertise to provide a comprehensive look at food safety regulations that align with global standards. This makes it an excellent reference for individuals in food safety management, quality assurance, and the food processing industry. Whether used as a textbook or a practical guide, “Objective Food Science and Safety Standards” equips readers with the knowledge necessary to navigate the complexities of food safety and hygiene effectively.
