From the Back Cover
The Centers for Disease Control and Prevention (CDC) estimates that 48 million Americans are affected by food borne illness each year, 128,000 are hospitalized, and about 3,000 die. The Food Safety Book
answers just about every food safety, quality, and storage-related question anyone might have.
With facts culled from the Food Marketing Institute, the World Health Organization, the Centers for Disease Control, the United States Department of Agriculture, and Dr. Mark Tamplin (a professor and renowned food borne pathogen scientist with expertise in food safety), The Food Safety Book provides practical information including:
- A 41-page "A to Z" Guide to selecting and storing over 75 fruits and vegetables
- Storage and longevity charts for over 340 items including bakery items, frozen food, refrigerated foods, fresh foods, shelf foods, shelf-stable foods, and even spices
- Information on understanding product dating
- Helpful tips on how to keep food fresher longer
- How to reduce food waste
- Information on mile and dairy's true shelf life
- Foods to avoid when pregnant
- Information on baby food do's and don'ts
- A holiday and party food safety guide
- A guide to preventing, identifying, and treating numerous food borne illnesses
The Food Safety Book makes a great gift for home cooks, newlyweds, new parents, college students, or anyone interested in preparing safe, fresh, and great-tasting food.
About the Author
JOE KIVETT, CO-AUTHOR After years of calling his mother each time he had a question related to food safety or quality, Joe began researching the answers for himself. His original mission was to create a chart that outlined how long food products last. While conducting his research, Joe discovered a wealth of food-safety and food-quality information that complemented his food-longevity chart, which led to the creation of this simple guide, written specifically for the consumer. DR. MARK TAMPLIN, CO-AUTHOR Dr. Tamplin holds a PhD in Medical Sciences, specializing in Microbiology & Immunology. Over a 30-year international career working as a university researcher and advisor to government agencies, his research has explored how pathogens exist in the environment and food, and then how they cause disease in humans. Tamplin’s work has been published in over 110 scientific articles and a dozen books. With his expertise in food safety and enthusiasm to educate, becoming co-author of The Food Safety Book was a natural fit. He has been appointed by the U.S. Secretary of Agriculture to serve on the National Advisory Committee on Microbiological Criteria for Foods. Early in 2016, Dr. Tamplin blended his extensive knowledge of science with adventure in Phage, the first novel in his science thriller trilogy. Dr. Tamplin grew up in West Virginia and now splits his time between Atlanta and Australia. DR. GERALD J. KIVETT, CONTRIBUTING AUTHOR After earning his Wings of Gold with the U.S. Navy flight program in 1966, Dr. Kivett flew with Patrol Squadron Five in Jacksonville, FL, the fourth oldest squadron in the U.S. Navy. Discovering a passion for teaching and an interest in the medical field, Dr. Kivett returned to school and received his Doctor of Medicine degree from the University of Florida. Following six years of employment at two Naval Hospitals, he left active duty in the Navy and started his private practice in Orlando in 1984. Dr. Kivett eventually retired with the rank of Captain after 24 years of service. Educating his patients on a healthy lifestyle is an important aspect of his practice. Having seen a great number of food poisoning cases that could have been avoided with basic proper food safety knowledge, Dr. Kivett was pleased to write the chapter on foodborne illness in his son’s first published book, THE FOOD SAFETY BOOK. Dr. Kivett continues to stamp out disease as a family practice doctor in Orlando today.