Many in the developing countries of Asia find it convenient eating in cooked food outlets like restaurants, stalls, canteens hotels and cafeterias. While highest degree of hygiene is desired on both sides, the vendor and consumer, lapses keep happening in terms of hygiene. Just one in three cases of food poison is reported while the rest go silent. The injury to health by eating spoiled food ranges from short term to long term. Basic knowledge is the platform to identify the good and bad food. This book highlights how to exercise care and identify the undue elements in a cooked food outlet.
The author has served in a large industrial cooked food catering industry having operations over twenty three countries in the world. Part of his responsibility is training and controlling catering workers on food hygiene.