Safe Food Handling, 1989
A Training Guide for Managers of Food Service Establishments
A point-by-point guide to measures within the food service industry that can be used to prevent food contamination and protect consumers from foodborne disease. The book responds to scientific knowledge indicating that most outbreaks of foodborne disease can be traced to well-defined errors in food preparation and storage. With this view in mind, the book concentrates on advice that can be used to teach food handlers both the principles and the specifics of good hygienic practice.
Topics covered include the different ways in which food can become contaminated, the best layout of food premises, and the do’s and don’ts of safe food handling, moving from proper refrigeration, freezing and thawing to hazards associated with different methods of cooking and reheating.
“... an excellent attempt to compress into 140 pages enough information about the safe handling of food to assist most managers ... should find a place on the desk of every manager of a food service establishment...”
— Catering and Health