Food Safety - PDF Ebook

Working Safely with Food 

Food Safety eBook. The Essential Online Guide to Safe Food Production and Handling. 

Knowing food safety is not inherent. Food safety is entire industry which demands professionalism and skills. 

Start your career in quality control and labelling, in cooking and catering, in manufacturing, in product development, in kitchens or business, or become a savvy safety conscious cook at home. 

No-one should look past the significance of food safety. Often a topic thought of when it's too late - when food poisoning has affected customers, when allergies and sensitivities have made someone you love unwell, when standards have dropped and complaints have arisen. 

Counter all of these issues with sound knowledge of food safety. Grow in confidence. Learn for industry. Learn for a safe food future. 

CONTENTS

CHAPTER 1 – INTRODUCTION TO FOOD SAFETY
Safety 
Benefits and objectives of food safety include:
Risk & risk analysis 
Risk management strategies 

CHAPTER 2 – FOODBORNE HAZARDS AND CONTAMINANTS 
Contamination risk 
Biological contamination 
Characteristics of common foodborne pathogens 
Salmonella and Salmonellosis 
Escherichia Coli (E. Coli) 
Listeria Monocytogenes 
Campylobacter 
Noroviruses And Rotaviruses 
Clostridium Perfringens 
Staphylococcus Aureus 
Clostridium Botulinum 
Toxoplasma Gondii 
Vibrio 
Cyclospora 
Intestinal Parasites
Case study: breaded chicken 
Chemical contamination 
Physical contamination
Allergenic factors 
What is an allergen? 

CHAPTER 3 – HYGIENE
Methods of preventing contamination
Storing food effectively 
Colour coded cutting boards 
Change utensils for raw and cooked food 
Use signage and conduct training 
Control processes 
Personal hygiene 
Kitchen hygiene 
General safe handling practices 
Dishwashers and sterilisation 
When hygiene practices fail 

CHAPTER 4 – STORAGE AND TRANSPORTATION 
Food spoilage 
Reducing spoilage by a microorganisms 
Legislation in handling and transport 
Guidelines for safe handling different food types 
Storage 

CHAPTER 5 – WORKER SAFETY (OH&S) 
Business owner responsibilities

CHAPTER 6 – BEST PRACTICE & QUALITY CONTROL 
Labelling 
Health warnings and advisory statements 
Ingredients 
Allergens 
Food inspectors and quality control 
Food traceability & the benefits 
Who is responsible for traceability 
How is traceability managed? 
Labelling 
Quality assurance and control 
Further reading and study 
More ebooks available 
Courses available