Food contamination and safety has become an issue of special importance for the retail food industry. There are many opportunities for food to be contaminated between production and consumption. Food can be contaminated at the farm, ranch, orchard or in the sea. Food can also be contaminated at food processing plants and during transport to food establishments. Finally, food can be contaminated during the last stages of production, at retail establishments and by consumers in their homes. Food safety is especially critical in retail food establishments because this may be the last opportunity to control or eliminate the hazards that might contaminate food and cause foodborne illnesses. Even when purchased from inspected and approved sources, ingredients may be contaminated when they arrive at the food establishment. It is important to know how to handle these ingredients safely and how to prepare food in such a manner that reduces the risk of contaminated food being served to your clients. Food safety in retail food establishments begins with managers who are knowledgeable about food hazards and who are committed to implementing proper food-handling practices in their facility.
The chapter have been chosen with care to ensure that as wide a perspective is placed before the reader. They include:
· Overview of Food Safety · Food Contamination and Safety · Food Irradiation · Imported Food · Food Labeling · High-Protein Diets · Hidden Ingrediensts in Food · Genetically Modified Foods · Avoiding Life Threatening Foods · Antioxidants for Good Food Quality · Future Issue of Food Safety
The book will be of immense help to students and teachers of Food Science.