In: Other Topics

Submitted By wahibalu
Words 611
Pages 3
Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health. Despite of improvement in production, processing and packaging, more poisons seem to be entering our food chain. For example Indian spices or 'masalas' add taste and flavour to food and also help in digestion. Some spices like turmeric have an antiseptic effect on the body. But what is most important is the quality of these ingredients. Every consumer wants to get maximum quantity of a commodity for as low a price as possible. This attitude of the consumer being coupled with the intention of the traders to increase the margin of profit, where the quality of the commodity gets reduced through addition of a baser substance and / or removal of vital elements also commonly known as food adulteration.

The manual deals in detail about the location, layout, structure, physical facilities like hand wash, water supply, storage, lighting and ventilation etc required for the food service establishments.
Background of the Study
Food is the primary necessity in the world. It is usually of plant and animal in origin which is consist and contains essential nutrients ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life such as carbohydrates, fats, proteins, vitamins, or minerals.
Historically, food is secured through hunting and agriculture like farming and animal raising. By that time, food is not yet a trend in the worlds industries.
Nowadays, food industry supplies the world populations consumed food energy. The industry is supported by intensive farming and industrial agriculture to continually supply the global demand for food. The emergence of food production industry has been a large break for companies and entrepreneurs to grab the opportunity of global need…...

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