Food-Safe Kitchens is the definitive book for the professional and home cook. This culmination of the latest information about everything from germs to coping with germ-related crises features eight safe-food steps. Featuring the eight safe-food steps, this book also covers educational information, holiday food preparation and entertaining, coping with food-safety health-related crises, and provides a comprehensive resource for careers in food safety. Entertaining and illuminating, it is a useful reference work for any cooking/food preparation course, as well as for professional food handlers, preparers, and home cooks.
From the Back Cover
Professional journalist Ann Marchiony presents Eight Food-Safe Steps for the home cook:
- Wash Your Hands: Cleanliness 24/7
- Before You Shop: Clean and Sanitize Your Kitchen
- To Market, To Market: Shop with Your Nose and Eyes. Always Read the Labels!
- Home Again, Home Again: Don't Wait, Refrigerate
- Keep a Food Thermometer at the Ready: Meet Thermy™ who says: "It's safe to bite when the temperature is right!"
- Avoid Cross-Contamination: Keep it Straight! Separate: Don't Cross-Contaminate!
- Serve the Food-Safe Way: Keep Cold Foods Cold (40¿ E or below); Keep Hot Foods Hot (140¿ F or above); Always Follow the Two-Hour Rule
- 8. Leftovers Can Be Dangerous: When in Doubt, Throw it Out
You'll learn about...
Germ names, types, and illnesses that they cause; infection prevention; temperature and proper storage; using food thermometers; reading labels and learning about food allergies; why raw juices can be dangerous; warnings for pregnant women and seniors; teaching children food safety; coping with food-related crises; and food-safe entertaining.
Also, you'll find a contact list of cooperative extension offices in 50 states and information about careers in food safety.
Ann Marchiony has written about chefs, professional kitchen equipment, and food safety for over a dozen years for more than 15 national trade publications, and has owned her own public relations firm since 1972.
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