Emerging Infectious Diseases | VOL. 8

Food Safety for Professionals (Second Edition)

Publication Date Aug 1, 2002


Drs. Cody and Kunkel have compiled an informative overview of food safety issues that is targeted toward dietetics professionals in particular but is also useful for food safety professionals. The guide contains many of the standard elements found in dietetics textbooks, including charts of toxic agents, information on specific foods and safety concerns, and basic food safety programs. The authors have wisely amended the standard textbook approach by including information on consumer needs and behaviors, a review of food safety surveillance programs, and a discussion of food safety laws and regulations. This edition includes additional chapters on suggestions for continuing education for dietetics professionals and an expanded list of resources, including online references. This guide includes many useful details in a understandable format. The text is replete with tables (e.g., Descriptions of Specific Foodborne Bacterial Pathogens and Major Food Laws in the United States), which make the wealth of information easily readable. An extensive glossary specific to dietetic practice is included. The text also contains a continuing education self-assessment instrument for dietitians. The breadth of the text is both its strength and weakness: a vast amount of material is covered, but inevitably, general statements are bound to leave out subtleties useful to the reader. In addition, foodborne illnesses caused by bacterial pathogens are emphasized; therefore, much of the discussion is focused on control measures for bacteria. ...


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