Sanitary practices influencing the quality and safety of foods in the fast food industry
Professorial Chair Lecture
Roberto S. Benedicto Professorial Chair Lecture
Place
Institute of Food Science & Technology, College of Agriculture, UPLB, College, Laguna
Date
1-15-2003
Abstract
The paper considers notable practices in the fast food industry that may influence the quality and safety of foods. These practices are categorized into three: general applications, personal hygiene, and temperature considerations.
Some twenty-one (21) factors are presented and explained. Discussions focus on how these lapses can possibly lead to food poisoning outbreaks if precautions are overlooked. The practices under consideration are largely kitchen-based since activities and opportunities for contamination are concentrated in this area of the fast food service establishment.
The paper articulates possible recommendations to maintain the quality and safety of foods served by the fast-food industry. Education and training of personnel remains key in the production of safe, wholesome and nutritious foods in this sector.
Location
UPLB Main Library Special Collections Section (USCS)
College
College of Agriculture and Food Science (CAFS)
Language
English
Recommended citation
Mabesa, Reynaldo C., "Sanitary practices influencing the quality and safety of foods in the fast food industry" (2003). Professorial Chair Lecture. 753.
https://www.ukdr.uplb.edu.ph/professorial_lectures/753