Safe Food, 3d ed.Safe Food. Third Edition
Duncan P, Fitchett L. Pearson Education New Zealand New Zealand (zē`lənd), island country (2005 est. pop. 4,035,000), 104,454 sq mi (270,534 sq km), in the S Pacific Ocean, over 1,000 mi (1,600 km) SE of Australia. The capital is Wellington; the largest city and leading port is Auckland. , Auckland, 2005, 80 pages, $NZ29.95, ISBN ISBN
International Standard Book Number
ISBN International Standard Book Number
ISBN n abbr (= International Standard Book Number) → ISBN m 1-877258-57-1
The by-line to the title of this book is 'a food safety course for the food worker', and its stated aims are to satisfy the learning outcomes of the NZQA NZQA New Zealand Qualifications Authority (New Zealand Qualifications Authority The New Zealand Qualifications Authority (NZQA, Māori: Mana Tohu Mātauranga o Aotearoa) is the New Zealand government department tasked with providing national and international leadership in assessment and qualifications. ) unit standards 20666 (demonstrate a basic knowledge of food contamination hazards and control methods used in a food business), 167 (practise safe food methods in a food business) and 168 (demonstrate a knowledge of food contamination hazards and control methods in a food business).
The first and second editions of this book were published in 1992 and 1996, and it has well and truly stood the test of time. The authors, both highly respected New Zealand registered dietitians who work as practitioners and teachers in food safety, have updated this edition to reflect the changing approach to food safety both in New Zealand and internationally Food businesses, institutional foodservices and catering operations are developing Hazard Analysis and Critical Control Points Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety, pharmaceutical safety, etc. that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. (HACCP HACCP
hazard analysis critical control points. )-based food control plans, and this book provides a clear readable text that will help students understand the causes, controls and prevention of food-borne illnesses.
The food safety course is presented as six major topics--food-borne illness, pathogenic bacteria Pathogenic bacteria
Bacteria that produce illness.
Mentioned in: Gastroenteritis , hazards other than pathogenic bacteria, personal hygiene, high-risk foods and kitchen hygiene. Each section is presented clearly, with iconic bug graphics. Large tracts of text are absent, and spot colour, highlighted charts, key points and application exercises make it easy to identify the important issues. The language used is simple and unaffected, and suited to an audience with a lower readability score.
The content is accurate, reliable and appropriately specific. Wherever possible, times and temperatures are stated, and particular actions recommended to ensure food safety. However, it was surprising to see the reference to aluminium saucepans and the possibility of large amounts of aluminium in acid foods cooked in aluminium pans. Although this may be true, people need to be assured that absorption of aluminium via the gastrointestinal tract gastrointestinal tract
The part of the digestive system consisting of the stomach, small intestine, and large intestine.
Gastrointestinal tract is extremely small, and dietary aluminium has never been associated with Alzheimer's disease Alzheimer's disease (ăls`hī'mərz, ôls–), degenerative disease of nerve cells in the cerebral cortex that leads to atrophy of the brain and senile dementia. .
Practising safe food handling is learned behaviour. The authors acknowledge that what people say they do and what they actually do are often two different things, and they emphasise the importance of training for understanding, followed by practice and input by management to ensure that procedures are followed. The last three topics--the practical components on personal hygiene, high-risk foods and kitchen hygiene--have excellent checklists that can be used in the workplace to ensure that the theory is followed up in practice.
This book not only is a must for students studying practical food safety, but also should be in the bookshelves of any food or catering business. It is a useful resource for anyone running staff in-service training, or even bringing themselves up-to-date on the practical application of this important issue. Its realistic recommended retail price makes it affordable for all.
Consultant Dietitian dietitian /di·e·ti·tian/ (di?e-tish´in) one skilled in the use of diet in health and disease.
di·e·ti·tian or di·e·ti·cian
A person specializing in dietetics.
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