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There are 4 levels of Food Hygiene and safety trainings adopted especially in Middle east, Europe, Pak, India and african countries.These are Level-1 (Induction/introductory course) Level-2 (Basic Food Hygiene) Level-3 (Intermediate Food Hygiene) Level-4 (Advanced Food Hygiene) This book,is a compilation of all those informations required at Level-2 Food hygiene course, which is a legal obligation by local authorities, for all food handlers, dealing especially with high risk foods.It emphasizes the basic concepts of safe food, food safety and hygiene,food hazards, types of food...

Among all the cereals, Wheat is considered to be unique in this regard that its milled product, "The flour" is capable of forming dough that retains gas evolved during fermentation, which yields a well-aerated loaf.It has been established by some research workers that the commercial wheat varieties grown in Pakistan are generally lower in amylase activity especially alpha amylase activity and recommended the supplementation of malt flour for bread production.It is obvious that malt is used in food industry as a potential source of enzymes and flavour. The malt is an excellent source of...

Physical & Chemical Testing of Honey is a Comprehensive Discussion to Assess the Purity of Honey.Honey is one of the most demanded food commodity required everywhere in the world, due to its good health aspects, many medicinal significances and nutrition.At the same time,many adulterated forms of honey are sold in local markets which is a big problem for any consumer and also loss of money by purchasing low graded and adulterated honey in the market.This short book,describes in detail how to identify the purity of Honey.In addition to short qualitative tests,this book is also a guideline for...