Make It Safe

Paperback - May 2010 - AU $39.95

eBook - May 2010 - eRetailers

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Provides comprehensive and practical guidance on how to control food safety hazards.

All people involved with preparation of food for the commercial or retail market need a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks. Failure to control food safety hazards can have devastating consequences for not only the consumer, but also the food manufacturer. + Full description

Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement.

Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those small-scale businesses already in or considering entering food manufacture. Those already operating a small business will develop a better understanding of key food safety systems, while those who are in the ‘start-up’ phase will gain knowledge essential to provide their business with a solid food safety foundation while also learning about Australian food regulations relevant to food safety. The content will also be useful for students studying food technology or hospitality who wish to seek employment in the manufacturing industry or are planning on establishing their own manufacturing operation.

Illustrated in full colour throughout, Make It Safe outlines the major food safety hazards – microbial, chemical and physical – which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food manufacturers. Topics covered include: premises, equipment, staff, product recipes, raw ingredients, preparation, processing, packaging, shelf-life, labelling and food recalls. Key messages are highlighted at the end of each chapter.

- Short description

News

Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement.

"This book is an excellent reference for anyone involved in, studying or considering entering the Hospitality or Food Industry. The advice provided is realistic, practical and very usable."
Vicki Davis, The Australian TAFE Teacher, Winter 2010

The Food Manufacturing Industry Guide to Workplace Safety 2011/12 is now freely available to food and beverage manufacturers nationally and is fully supported and endorsed by CSIRO.

Reviews

"The material is delivered in a clear and concise manner, with large blocks of text kept to a minimum. The authors make use of information boxes to present additional information and practical examples."
Food Australia, October 2010

"This book is an excellent reference for anyone involved in, studying or considering entering the Hospitality or Food Industry. The advice provided is realistic, practical and very usable."
Vicki Davis, The Australian TAFE Teacher, Winter 2010

Details

Paperback | May 2010 | $ 39.95
ISBN: 9780643095687 | 296 pages | 240 x 190 mm
Publisher: CSIRO Publishing
Colour photographs, Illustrations ePDF | ISBN: 9780643100237
Publisher: CSIRO Publishing
May 2010 | Available from eRetailers ePUB | ISBN: 9780643101951
Publisher: CSIRO Publishing
May 2010 | Available from eRetailers

Contents

Chapter 1 Why is food safety your concern?
Chapter 2 Food safety hazards – under the spotlight
Chapter 3 Controlling food safety hazards – premises and people
Chapter 4 Controlling food safety hazards – your product recipes
Chapter 5 Controlling food safety hazards – your ingredients
Chapter 6 Controlling food safety hazards – preparing, cooking and cooling safely
Chapter 7 Controlling food safety hazards – packaging, shelf-life and labelling
Chapter 8 What if something goes wrong?
Chapter 9 Food microbiology: further facts
Sources of information
Useful contacts
Glossary

View the full table of contents.

Authors

Make It Safe is the collaborative effort of food microbiologists and food technologists within CSIRO's Food and Nutritional Sciences division. The authors have over 60 years of combined experience in helping small-scale and start up businesses with food safety and quality problems.