Home and professional chefs alike will find easy access to the latest information and techniques for safe food handling in this 227 page, step-by-step guide for the safe preparation of food. The flip-and-use format and everyday language make it a handy reference for any kitchen.
Everybody’s FOODSAFE Kitchen is based on the internationally acclaimed FOODSAFE Sanitation Program for Food Handlers and has been written with extensive input from recognized authorities in federal health agencies and universities across the United States and Canada.
Technical terms are kept to a minimum in the text of this book but are contained in the Glossary and Sources of Foodborne Illness section for readers wanting more detail.
There is no such thing as the 24 hour flu; it’s food poisoning.
You cannot make food safe just by boiling the heck out of it;
the most common toxin found in food cannot be destroyed by heat.
Chickens that carry Salmonella or cows that carry E. coli are not sick;
these bacteria occur naturally in them just like other bacteria live in
people.
To bacteria, tofu and cooked beans are just as tasty as chicken and
spareribs.
Bacteria don’t have taste buds so hot & spicy sauces don’t
affect them; only thermal heat or chemicals can destroy them.
Marinating foods in alcohol or vinegar doesn’t prevent bacteria from
growing in them.
Freezing doesn’t kill bacteria.
Food handlers are the main source of contamination of foods that cause
outbreaks of food poisoning. Oops! That would be you and me.
and so much more…
We haven’t even touched your
dishcloth yet!
Don’t worry! It’s easy to prevent food posioning
once you know what to look for.