by Pavithra Krishna Prasad | Sep 25, 2021 | Uncategorized
There are many different ways the food can get contaminated. (The article contains the first 18pointers. The next post is in continuation with this article) Cross- Contamination is the transfer of harmful substances from:- Direct Contamination Indirect... 
by Pavithra Krishna Prasad | Sep 25, 2021 | Uncategorized
Any restaurant that follows food safety and hygiene measures rigorously can potentially use this as their “Unique Selling Proposition.” Rapid modernization and the influence of an omnipresent media have brought about profound changes in social and cultural behavior in... 
by Pavithra Krishna Prasad | Sep 25, 2021 | Uncategorized
Many times, you must have concluded unpleasant reactions to certain foods as a Food Allergy. But, this may not be true. Those reactions could have also been a case of Food Intolerance. The HACCP classifies allergens as the 4th hazard along with physical, chemical, and... 
by Pavithra Krishna Prasad | Sep 25, 2021 | Uncategorized
It is advisable not to consume leftover cooked food, especially in summer. But if there is any leftover, it must be stored and consumed within the same day or two. If there is more than the required quantity for a meal, the excess food can be refrigerated immediately... 
by Pavithra Krishna Prasad | Sep 25, 2021 | Uncategorized
Rice is a staple food in India. Easy to cook and filled with a good source of vitamins, minerals, and fiber. There are higher possibilities of food poisoning during cooking, storing, and reheating. Taking proper care and measures is important. Uncooked rice contains... 
by Pavithra Krishna Prasad | Sep 25, 2021 | Uncategorized
Milk is every household’s staple. Whether it is fresh, it is sold in packets/pouches, or in a carton processed to extend its shelf life for months. Milk has many nutrients: protein and lactose. Yet, compared to other staples, milk does not have a long shelf life,...