Safe Food is the ideal resource for students taking food safety courses. It provides a clear, readable text that will help students understand the causes of food-borne illness and the control measures required to prevent it.
This edition of Safe Food has been updated to reflect the changing approach to food safety both in New Zealand and internationally. Food businesses and individuals are now required to decide where hazards might occur with food production, to assess the likely risk and then to manage these risks so that harm to health is minimised or removed.
Information about current risks has been revised to highlight the increased emphasis on viruses, allergens, cryptosporidium and pathogenic bacteria.
The book aims to satisfy the learning outcomes of the NZQA units:
- 20666 ‘Demonstrate a basic knowledge of food contamination hazards and control methods used in a food business’
- 167 ‘Practise safe food methods in a food business’
- 168 ‘Demonstrate a knowledge of food contamination hazards and control methods used
in a food business’.
Introduction: the Food Safety course
1 Food safety: why all the fuss?
- Food-borne illness, its causes and how it can be controlled
2 Hazards: food-borne illness
- Pathogenic bacteria and how they can be controlled
3 Hazards other than pathogenic bacteria
- Viruses – Chemicals – Metals – Naturally occurring poisons – Fungi – Parasites – Physical contamination and Allergens
- Food spoilage
4 Personal hygiene for the food worker
5 Taking care of high-risk foods
6 Kitchen hygiene
Pip Duncan manages Food Advisory Services – a food, food safety and nutrition consultancy specialising in the food service/hospitality and food industry sectors. Based in Auckland, she works throughout New Zealand, Australia and the Pacific. She is an award-winning author, has written fourteen books and is a regular columnist in trade and consumer magazines.
Pip is past president of the New Zealand Guild of Food Writers and a member of the International Association of Culinary Professionals. She was Salon Director for the NZ Culinary Fare for three years and is current editor of Stockpot – the NZCA official publication. She is a New Zealand registered dietitian and past editor of the Journal of the New Zealand Dietetic Association.
Liz Fitchett is New Zealand’s leading food safety lecturer. In 2002 she was awarded a Tertiary Teaching Excellence Award, a highly prestigious honour for lecturers in the tertiary sector. Liz was recognised for her commitment to teaching food safety to both students and facilitators within the industry.
Based at Waiariki Institute of Technology in Rotorua, Liz is involved with delivering courses throughout New Zealand. She has developed teaching and facilitator resources, which together with this book meet the requirements for NZQA Basic Food Safety qualifications. She is a New Zealand registered dietitian.