International Journal of Hospitality and Tourism Systems

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Food Safety and Quality: an overview of Practical Implementation in Selected Hotels of Haryana Tourism.


Affiliations
1 Hospitality & Hotel Administration, BPS Mahila Vishwavidyalaya, Khanpur Kalan (Sonepat), HR., India
     

   Subscribe/Renew Journal


The safety of food is of utmost significance and has gained a worldwide attention. The globalization of food supply is major trend contributing to food safety problems. Food safety and quality and consumer protection against the food fraud relate to basic human rights as advocated by FAO In recent years, total quality management (TQM), Hazard Analysis and Critical Control Point (HACCP) and International Organization for Standardization (ISO) certification have assumed significant role. Govt. of India is busy in formulating tougher norms for all food products, including potable water. Hotels and restaurants are already subjected to inspection under PFA Act & rules. So, food safety has always been a concern of food service operators. Haryana is considered as one of the developed state of union of India. At the same time it has got tourist destinations with good infrastructure which is popular both with international as well as domestic tourists. Haryana boasts of its ancient monuments/temples with rich cultural& archeological heritage, modern hi-tech city, motels, resorts and luxury hotels and good road transportation network. Haryana Tourism Corporation having hotels spread all across the state. It is considered among most respected Tourism body with hotel network in the country and pioneer in the field of motels in the same lines of United States. Despite of that it has failed to implement latest international practices in Food safety and quality up till now.

Keywords

Food Safety, Haccp, Iso-22000, Hospitality, Hygiene
Subscription Login to verify subscription
User
Notifications
Font Size


  • Andrews Sudhir(2006). Food& Beverage Management, Tata McGraw- Hill Publishing Co. Ltd., New Delhi.

  • Bark Seung-Hee, Ham II Sunny and yang sun (2006), cross cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students, International journal of Hospitality Management, volume 25, issue 4, pp. 683-698

  • Caserani and Kintons (2007). The Theory of Catering, 11th edition, Book Power, U.K.

  • Chichy R.F.(1982) ‘HACCP as a quality assurance tool in a commissary food service system (1982), International journal of Hospitality Management, volume 1, issue 2, pp.103-106.

  • Codex Recommended International Code of Practice, General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 4- 2003, page 1-20.

  • Codex Recommended International Code of Practice, HACCP System and Guidelines for its Application, CAC/RCP 1-1969, Rev. 4- 2003-Annex, page 21-31.

  • Eves Anita & Dervisi Panagiota (2005) 'Experiences of the implementation and operation hazard analysis critical control points in the food service sector, International journal of hospitality management', volume 24, issue1, pp. 3-9

  • Mortimore Sara & Wallace Carol(2006). HACCP- A Practical Approach; Book by, 2N D ed, An Aspen Publication, Maryland, USA.

  • Roday S.(2007). Food Hygiene and Sanitation, Tata McGraw- Hill Publishing Co. Ltd., New Delhi.

  • Sprenger. Richard A (1987) ‘Hygiene for management –a text for food hygiene courses’ 2nd edition High field Publication, International Journal of Hospitality Management, volume6, Issue1, , pp. 61.

  • The Food Safety and Standards Act, 2006, No 34 of 2006, India

  • Wade Jennifer A. (1998), Hygiene for Caterer- the perennial problem, International Journal of Hospitality Management, volume17, Issue1, pages 83-87


Abstract Views: 330

PDF Views: 2




  • Food Safety and Quality: an overview of Practical Implementation in Selected Hotels of Haryana Tourism.

Abstract Views: 330  |  PDF Views: 2

Authors

Alok Kumar
Hospitality & Hotel Administration, BPS Mahila Vishwavidyalaya, Khanpur Kalan (Sonepat), HR., India

Abstract


The safety of food is of utmost significance and has gained a worldwide attention. The globalization of food supply is major trend contributing to food safety problems. Food safety and quality and consumer protection against the food fraud relate to basic human rights as advocated by FAO In recent years, total quality management (TQM), Hazard Analysis and Critical Control Point (HACCP) and International Organization for Standardization (ISO) certification have assumed significant role. Govt. of India is busy in formulating tougher norms for all food products, including potable water. Hotels and restaurants are already subjected to inspection under PFA Act & rules. So, food safety has always been a concern of food service operators. Haryana is considered as one of the developed state of union of India. At the same time it has got tourist destinations with good infrastructure which is popular both with international as well as domestic tourists. Haryana boasts of its ancient monuments/temples with rich cultural& archeological heritage, modern hi-tech city, motels, resorts and luxury hotels and good road transportation network. Haryana Tourism Corporation having hotels spread all across the state. It is considered among most respected Tourism body with hotel network in the country and pioneer in the field of motels in the same lines of United States. Despite of that it has failed to implement latest international practices in Food safety and quality up till now.

Keywords


Food Safety, Haccp, Iso-22000, Hospitality, Hygiene

References