Safe Handling of Foods

About this book

A discussion of all aspects of safe food handling, encompassing the production of all varieties of foods by the processing and foodservice industries, where risk factors are likely to occur, and what can be done to prepare food safely. It examines categories of foods, places where food is served, and groups of food consumers. The text also lists sources of food safety information available on the Internet.

Contents

Safe handling of raw meat and poultry products; safe handling of dairy and egg products; safe handling of fruits and vegetables; safe handling of seafood; safe handling of foods for high risk individuals; safe food handling in airline catering; foodsafety in catering establishments; safe preparation of foods at the foodservice and retail level - restaurants, take-out food, churches, clubs, vending machines, universities, colleges, food stores, and delicatessens; food safety in institutions - healthcare institutions, schools, and correctional facilities; food safety in the home; canned food safety; safe handling of ethnic foods; food safety information and advice in developing countries; food safety information for those in recreational activitiesor hazardous occupations or situations; food safety information and advice for travellers; the microbiological safety of bottled waters; the use of the Internet for food safety information and education.

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