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Home » Authors » Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB

Dhruv Kishore Bole, M.B.A, PCQI, LSSGB

Dhruv Kishore Bole, M.B.A, PCQI, LSSGB, 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

steaks on flame grill

Unveiling the Hidden Dangers of Barbecue: Navigating Potential Hazards and Ensuring Food Safety

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
May 21, 2024

Barbecue is a widely enjoyed cooking style around the world; however, ingestion of heavily grilled meat, direct exposure to fumes generated while barbecuing, and improperly cooked food or poorly cleaned grills can expose people to poor health outcomes and foodborne illness risk.


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Cow being administered veterinary drugs

AMR Threats from Meat and Meat Products

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
November 7, 2022

To prevent the spread of antimicrobial resistance (AMR) and AMR illnesses, all food supply chain partners must engage and collaborate to ensure the safety of meat throughout the meat supply chain.


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food preparation

How Restaurant Operators can Handle Food Poisoning Allegations

Restaurants must handle foodborne illness claims professionally, and a framework for investigating consumer food poisoning allegations must be in place
Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
October 11, 2022

Every restaurant owner wants to avoid foodborne illness incidents and accusations, since a single lawsuit stemming from a food poisoning incident can have serious consequences for the restaurant's business, including poor brand image, high legal costs, and reduced customer loyalty. This article examines how restaurant operators can handle food poisoning accusations from customers.


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mosquito

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

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
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

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
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

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
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

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
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

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
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

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
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

Bole
Dhruv Kishore Bole, M.B.A, PCQI, LSSGB
November 30, 2021

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


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