Make It Safe: A Guide to Food Safety
Csiro Publishing, May 6, 2010 - Technology & Engineering - 296 pages
All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation. Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.
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Chapter 3Controlling food safety hazards premises and people
Chapter 4Controlling food safety hazards your product recipes
Chapter 5Controlling food safety hazards your ingredients
Chapter 6Controlling food safety hazards preparing cooking and cooling saf
Chapter 7Controlling food safety hazards packaging shelflife and labelling
Chapter 8What if something goes wrong?
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acid adequate and/or areas Australia batch botulism cause illness cells Chapter chemical cleaning and sanitising Clostridium botulinum Code Standard cold room consumers control measures cook chill cooling cross contamination eaten effective equipment example food allergens food business food handlers food preparation food recall food safety food safety controls food safety hazards food safety issue Food Standards Food Standards Code foodborne illness foodborne illness outbreak fridge FSANZ gastroenteritis grow hand washing handling heat process hygiene infected label levels Listeria monocytogenes low-acid manufactured microbial microorganisms mycotoxins Nisin packaging materials packs pasteurisation pathogenic bacteria pathogenic microorganisms pests physical contaminants plastic potentially hazardous foods premises prevent ready-to-eat foods recall plan recipe reduce the risk refrigeration room temperature safe seal shelf-life slowest heating point smallgoods spores staff stock rotation storage stored supplier testing thermometer time–temperature combination types use-by date viruses water activity