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ISSN: 2169-0286

Journal of Hotel & Business Management
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International Conference on Hotel and Business Management
September 14-15, 2012 Hyderabad International Convention Centre, India

Shobha A Udipi, PadminiGhugre, Rajesh Kapila and RavikalaKamath
Accepted Abstracts: J Hotel Bus Manage
DOI: 10.4172/2169-0286.S1.003
Abstract
Food borne illnesses are a serious threat to public health. Most of these illnesses are caused by foods that have been mishandled or mistreated during storage, pre-preparation, preparation and service. The impact of these illnesses is substantial. Therefore, there is a need for aggressive efforts to control hazards associated with food production and service at various stages. Food safety and quality can be assured only if persons employed in various operations have the correct and adequate knowledge about critical issues dealing with food safety and quality. Further, there is a need to bring various stakeholders so that a practical and sustainable strategy can emerge to produce food that is safe, nutritious and healthy
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