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Home » Authors » Dhruv Kishore Bole
Dhruv Kishore Bole

Dhruv Kishore Bole

Dhruv Kishore Bole is a hospitality and food safety specialist with qualifications in hotel management, food safety, and quality management systems. He has extensive experience spanning more than 12 years in operational and training roles. His expertise centers on hospitality operation, food and beverage services, and food safety. He is certified by the Food Safety and Standards Authority of India in food safety competencies. He is currently offering services in the capacity of Faculty, Food, & Beverage service at the State Institute of Hotel Management, Siddhpur, India. 

Articles

ARTICLES

mosquito

Common Pests in Restaurants and How to Deal With Them—Part 2

Dhruv kishore bole   head shot
Dhruv Kishore Bole
June 27, 2022

Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. Part 2 of this article series considers other common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.


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ant

Common Pests in Restaurants and How to Deal With Them—Part 1

Dhruv kishore bole   head shot
Dhruv Kishore Bole
June 20, 2022

Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. This two-part article series considers common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.


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How Restaurant Operators Can Comply with FDA's Menu Labeling Law: Part 2

How Restaurant Operators Can Comply with FDA's Menu Labeling Law: Part 2

Dhruv kishore bole   head shot
Dhruv Kishore Bole
March 15, 2022

The U.S. Food and Drug Administration (FDA) introduced Menu Labeling Requirements in December 2014 to help restaurant operators ensure that the nutritional quality and composition of their menu items are verified. The conclusion of this article series discusses the parameters for menu displays and labeling requirements for different types of items on a menu to help restaurant operators comply with the law and avoid enforcement actions.


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How Restaurant Operators Can Comply with FDA's Menu Labeling Law: Part 1

How Restaurant Operators Can Comply with FDA's Menu Labeling Law: Part 1

Dhruv kishore bole   head shot
Dhruv Kishore Bole
March 8, 2022

The U.S. Food and Drug Administration (FDA) introduced Menu Labeling Requirements in December 2014 to help restaurant operators ensure that the nutritional quality and composition of their menu items are verified. When calculating nutritional values, foodservice operators must ensure that all relevant information about menu items are taken into account, as incorrect nutritional information can lead to enforcement actions.


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How Restaurant Operators Can Achieve ISO 22000 Certification: Part 2

How Restaurant Operators Can Achieve ISO 22000 Certification: Part 2

Dhruv kishore bole   head shot
Dhruv Kishore Bole
January 18, 2022

Obtaining ISO 22000 certification involves conducting internal audits before certification audits can take place.


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How Restaurant Operators Can Achieve ISO 22000 Certification: Part 1

How Restaurant Operators Can Achieve ISO 22000 Certification: Part 1

Dhruv kishore bole   head shot
Dhruv Kishore Bole
January 11, 2022

Obtaining ISO 22000 certification requires the adoption of a globally recognized Food Safety Management System. 


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Understanding NSF Certification and How it can Benefit Food Equipment Manufacturers

Understanding NSF Certification and How it Can Benefit Food Equipment Manufacturers

Dhruv kishore bole   head shot
Dhruv Kishore Bole
November 30, 2021

In food processing and service environments, hygienic equipment design is critical to food safety.


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GettyImages-1081763106.jpg

Common Pest Hot Spots in Restaurants and How to Eliminate Them

Dhruv kishore bole   head shot
Dhruv Kishore Bole
August 24, 2021

Getting rid of pest hot spots keeps diners in and pests out. All that is required is a methodical and committed approach to pest management principles.


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restaurant

Food Safety Challenges in Foodservice Environments

Dhruv kishore bole   head shot
Dhruv Kishore Bole
June 8, 2021

The majority of foodborne illnesses and outbreaks are frequently attributed to foodservice establishments and are triggered by inconsistency in safe food handling practices and behaviors. Learn how to address these challenges.


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August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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