Safe Food. Third Edition

Abstract

Duncan, P, Fitchett, L. Pearson Education New Zealand , Auckland , 2005 , 80 pages, $NZ29.95, ISBN 1-877258-57-1 The by-line to the title of this book is ‘a food safety course for the food worker’, and its stated aims are to satisfy the learning outcomes of the NZQA (New Zealand Qualifications Authority) unit standards 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) and 168 (demonstrate a knowledge of food contamination hazards and control methods in a food business). The first and second editions of this book were published in 1992 and 1996, and it has well and truly stood the test of time. The authors, both highly respected New Zealand registered dietitians who work as practitioners and teachers in food safety, have updated this edition to reflect the changing approach to food safety both in New Zealand and internationally. Food businesses, institutional foodservices and catering operations are developing Hazard Analysis and Critical Control Points (HACCP)-based food control plans, and this book provides a clear readable text that will help students understand the causes, controls and prevention of food-borne illnesses. The food safety course is presented as six major topics—food-borne illness, pathogenic bacteria, hazards other than pathogenic bacteria, personal hygiene, high-risk foods and kitchen hygiene. Each section is presented clearly, with iconic bug graphics. Large tracts of text are absent, and spot colour, highlighted charts, key points and application exercises make it easy to identify the important issues. The language used is simple and unaffected, and suited to an audience with a lower readability score. The content is accurate, reliable and appropriately specific. Wherever possible, times and temperatures are stated, and particular actions recommended to ensure food safety. However, it was surprising to see the reference to aluminium saucepans and the possibility of large amounts of aluminium in acid foods cooked in aluminium pans. Although this may be true, people need to be assured that absorption of aluminium via the gastrointestinal tract is extremely small, and dietary aluminium has never been associated with Alzheimer’s disease. Practising safe food handling is learned behaviour. The authors acknowledge that what people say they do and what they actually do are often two different things, and they emphasise the importance of training for understanding, followed by practice and input by management to ensure that procedures are followed. The last three topics—the practical components on personal hygiene, high-risk foods and kitchen hygiene—have excellent checklists that can be used in the workplace to ensure that the theory is followed up in practice. This book not only is a must for students studying practical food safety, but also should be in the bookshelves of any food or catering business. It is a useful resource for anyone running staff in-service training, or even bringing themselves up-to-date on the practical application of this important issue. Its realistic recommended retail price makes it affordable for all.