For secondary/college courses in Introduction to Cooking and Food Safety; also appropriate for Pre-Natal courses. Food-Safe Kitchens is the definitive book about food safety for the student and home cook. Entertaining and illuminating, this culmination of the latest information about everything from germs to coping with germ-related crises, features eight safe-food steps and is a useful reference work for any cooking/food preparation course.
"synopsis" may belong to another edition of this title.
Professional journalist Ann Marchiony presents Eight Food-Safe Steps for the home cook:
You'll learn about...
Germ names, types, and illnesses that they cause; infection prevention; temperature and proper storage; using food thermometers; reading labels and learning about food allergies; why raw juices can be dangerous; warnings for pregnant women and seniors; teaching children food safety; coping with food-related crises; and food-safe entertaining.
Also, you'll find a contact list of cooperative extension offices in 50 states and information about careers in food safety.
Ann Marchiony has written about chefs, professional kitchen equipment, and food safety for over a dozen years for more than 15 national trade publications, and has owned her own public relations firm since 1972.Excerpt. © Reprinted by permission. All rights reserved.:
Never doubt that a small group of committed people can change the world. Indeed it is the only thing that ever has.
— Margaret Mead
It was in 1993, during just another hot summer in Phoenix, when my passion for food safety took root. I was in my third year as Central District President of Arizona Press Women, when a member asked if I would be interested in doing some free-lance writing for Shamrock Showcase, a monthly trade magazine of Shamrock Foods Company, a popular local food purveyor. Although busy with my public relations firm, it sounded like fun.
Little did I know that my productive association with Catherine Gervais, the young caring woman publisher, would continue for the next four years. Interviews with some of the top people in Arizona's culinary field gave important contacts that took my career in a whole new direction, changing my life in the process.
One day I was invited to a meeting of a local chefs' group with the long name of Resort & Country Club Chefs Association of the New Southwest, ACE Here I Met their president, Executive Chef Robert J. Chantos, as well as many other professional culinarians.
As my contacts grew, I was encouraged to write for National Culinary Review, the official national chef's magazine, as well as a number of other trade publications. No one was ever too busy to give me substantial quotes about the food business that impressed my editors. I became involved in helping promote several food events that Chef Chantos put on for the professionals in his industry.
This is another world, I thought, as I was initiated into the rarified chef community.
I often kidded Chef Chantos, who had worked in the culinary field for more than 33 years as an executive chef, a food service director and a dietary manager, that he had earned as many initials after his name as he had in his name: CEC (Certified Executive Chef), AAC (American Academy of Chefs), CDM (Certified Dietary Manager), and CFPP (Certified Food Protection Professional).
Chef Chantos lived and breathed food safety on a 24/7 basis, shocking some of the most sophisticated serving staffs when he pulled a thermometer from its case in his shirt pocket to check the temperature of the meat he was being served.
As a certified ServSafe trainer and persuasive instructor for the National Restaurant Association's (NRA) food safety program, Chef Chantos raised my consciousness about the seriousness and importance of food safety rules.
In 1996, my husband Bill—the chef in our home—and I enrolled in this two-day course and were certified as Food Protection Managers. Instructor Chantos taught our class about the formidable names of some of the deadly pathogens that cause foodborne illnesses when they enter the food supply, such as E. coLi 0157: H7.
But, most importantly, Chef Chantos showed us how to prevent these unseen critters from harming us. Well-known for giving unconditionally of his time and expertise, he taught how just a few easy steps could prevent food poisoning—r what is more accurately called foodborne illness. Chef Chantos's passion—that the complete subject of food safety is made available to the home cook—became my passion.
I learned about the four children who died in 1993 after eating contaminated hamburger at one fast-food restaurant in the northwest and the staggering number of 700 children and adults who were infected with E. coli 0157:H7. Immediately, I arranged two phone interviews: one with the woman who had documented first hand accounts of the tragedies of the children, who gave me an account too chilling to repeat here.
The other interview was with Dr. David Theno, a highly qualified food-safety expert with 20 years of experience in food safety, quality and technical operations who was brought in by the affected restaurant chain to design a "farm-to-fork" food-safety system that would become the safety standard for the industry and assure that each employee was successfully certified in the National Restaurant Association Educational Foundation's ServSafe program.
As all of these experiences unfolded, I was becoming a well-published freelance journalist for a dozen trade publications on the subject of food safety, interviewing talented chefs about the food they prepare and their professional kitchen equipment and how each of them use their expertise to protect their patrons, patients, students, or inmates from harm on a daily basis. Solid information came from dietitians; equipment and food manufacturers and distributors; farmers; food service directors; nutritionists; produce grocery managers; restaurateurs; and owners of retail specialty gourmet stores.
Some special opportunities were offered me: Colleen Phalen, publisher and editor of Cooking for Profit magazine, for whom I'd written, assigned me a monthly column about how chefs and foodservice directors use the seven principles of HACCP (Hazards Analysis Critical Control Points) in preparing safe food in their kitchens.
The NRA's Educational Foundation requested a piece for their January 2001 newsletter that was sent to ServSafe instructors. I was also the only journalist invited to write a chapter in a book by M. Royce Lynch, MS, CFE, entitled "HACCP—A Chef's Perspective."
Chef Chantos firmly believed that the general public must become aware of the gravity of the problem of foodborne illnesses and that it was imperative for every home cook to learn the simple, practical food-safety system used by professional food handlers.
Together, the chef and I decided to get out the urgent word to the people who cook everyday in their own kitchens that an illness they may experience may not be caused by a 24-hour flu, but by something they ate.
The writing of Food-Safe Kitchens was begun in 1998, in collaboration with Chef Chantos, until he passed on in September, 2000. I dedicate this book to him.
It is interesting to note that in September 2000, the International Food Infororation Council (IFIC) published the report below that summarized the findings of qualitative research conducted by Axiom Research Company (now Cogent Research) on behalf of IFIC.
"The purpose of the study was to understand physicians' views of food safety ism and education materials concerning this topic.
"The Executive Summary Dominant Findings: This research indicated that, with very few exceptions, physicians who treat patients at high risk for foodborne illness are not talking about food safety or foodborne illness with these patients. While physicians agreed that foodborne illness can pose a serious threat when patients present the symptoms, they feel that in general providing patients with preventive information in this area is relatively unimportant. In fact, one of the most stoking findings in this research was that physicians generally believed that the topic of food safety, and foodborne illness as its main component, is less important dean other topics, namely heart health, smoking and drug/alcohol use.
"To sum up here, physicians gave these reasons for not giving food safety information to their patients: limited office visit time: feel patients are "inundated" with health information ("there is just so much patients can absorb"); "It's not my job"—this is a topic that should more appropriately come from "public health" people; and after physicians evaluate health behaviors, they advise accordingly. Specifically, in these groups the obstetrician/gynecologists were least aware of the risks to their patients who were pregnant women and women of childbearing age.
"IFIC concluded at that time that less formal medical information sources, such as magazines and supermarkets are needed as well as easy-to-read material for physician waiting rooms.
"Therefore, IFIC and its partners U.S. Department of Agriculture/Food Safety and Inspection Service; Department of Health and Human Services (Centers for I Disease Control and Prevention and the Food and Drug Administration); and the Association of Women's Health, Obstetric and Neonatal Nurses, have developed a patient education piece, Listeriosis and Pregnancy: What Is Your Risk?, a concise pad to communicate food safety for pregnant women. (Tear Pads can be ordered through IFIC's Web site—http://ific.org.) Perhaps this book, along with the tear pads, will help fill the niche in food safety education."
Now, with the past collaboration of this talented man, and good information form a willing baker's dozen of other skilled professionals in the culinary field, I present this work in the sincere faith that the readers of Food-Safe Kitchens will take the easy-to-understand information to heart.
As Chef Chantos often said: "It's a matter of life and death:"
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Book Description Prentice Hall, 2003. Paperback. Book Condition: New. Ships Fast! Satisfaction Guaranteed!. Bookseller Inventory # mon0000517835
Book Description Prentice Hall, 2003. Paperback. Book Condition: New. book. Bookseller Inventory # M0131125907