Everybody's Foodsafe Kitchen: Your Step by Step Guide to the Safe Preparation of Food - Softcover

Nielson, Sheri; Elford, Bill, W.

Softcover

ISBN 10: 0968158803 ISBN 13: 9780968158807

Publisher: Everybodys Kitchen Ventures Ltd, 1996

Synopsis

Home and professional chefs alike will find easy access to the latest information and techniques for safe food handling in this 227 page, step-by-step guide for the safe preparation of food. The information is presented in a comprehensible, functional and friendly format. Everybody's FOODSAFE Kitchen has been written with extensive input from recognized authorities in federal health agencies and universities across the United States and Canada.

Technical terms are kept to a minimum in the text but are contained in the Glossary and Sources of Foodborne Illness section for readers wanting more detail.

About this title

About the Author

Sheri Nielson is an award winning instructor for the B.C. FOODSAFE Program. A former print and television journalist, she is also co-author of Running Your Restaurant: An Operations Manual, which was published in 1988 by the Restaurant and Foodservices Association of B.C.

Through her company, Quanta Restaurant Systems Ltd., she has certified over 8,000 people in FOODSAFE training since 1988. She is continuing her career in the food industry by working as a training consultant to restaurants.

She is also a licenced EMA 1 paramedic working part-time for the British Columbia Ambulance Service in her home community and an authorized provider of Canadian Red Cross first-aid courses. She is a former auxiliary police officer with the Ganges Detachment of the R.C.M.Police.

Her first questions about food safety surfaced as young mother and homemaker. As with many people of the time, she moved back to the "country" and discovered that she had only common sense and some old recipe books to fall back on. It was not until she became involved in the FOODSAFE program, that she started to find the answers to the questions that had been concerning her about food safety.

Sheri lives on Salt Spring Island, midway between Vancouver and Victoria, British Columbia.

Bill Hines, C.P.H.I.(C), began his career as a Public Health Inspector in 1972 in Northern Saskatchewan. He is the founder of the FOODSAFE Sanitation Training Program For Foodhandlers, published in 1987. He was responsible for the conception and then the development and implementation of the FOODSAFE Program as a member of the FOODSAFE Steering Committee.

In 1992 he was appointed as Food Safety Consultant for the Capital Regional District. In 1994, he was responsible for food safety at the Commonwealth Games, held that year in Victoria.

Bill is a World Health Organization Consultant who helped to design the food safety plan for the 1998 Commonwealth Games in Malaysia.

Bill continues to work at a grassroots level as a Public Health Inspector and Food Safety Consultant in Victoria, British Columbia.

Gerry Penner, C.P.H.I.(c), GP Productions Inc. Gerry began his career as a Public Health Inspector with the British Columbia Ministry of Health in 1964. In 1981, he became a consultant for the Ministry of Health in environmental health programs with a special interest in food sanitation programs. He developed a national-award winning self-monitoring certification program for food service operators called: Achieving FOODSAFE Excellence" implemented in 1996.

Gerry continues his interest in promoting food sanitation education and industry self-inspection systems.

From the Back Cover

Don't Just Read This Book

flip and use it everyday

Did You Know?

There is no such thing as the 24 hour flu; it's food poisoning.

You cannot make food safe just by boiling the heck out of it; the most common toxin found in food cannot be destroyed by heat.

Chickens that carry Salmonella or cows that carry E. coli are not sick; these bacteria occur naturally in them just like other bacteria live in people.

To bacteria, tofu and cooked beans are just as tasty as chicken and spareribs.

Bacteria don't have taste buds so hot & spicy sauces don't affect them; only thermal heat or chemicals can destroy them.

Marinating foods in alcohol or vinegar doesn't prevent bacteria from growing in them.

Freezing doesn't kill bacteria.

Food handlers are the main source of contamination of foods that cause outbreaks of food poisoning. Oops! That would be you and me.

and so much more.....

we haven't even touched on your dishcloth yet!

Don't Worry! It's easy to prevent food poisoning once you know what to look for.

Edition details

• Publisher: Everybodys Kitchen Ventures Ltd
• Publication date: 1996
• Language: English
• ISBN 10: 0968158803
• ISBN 13: 9780968158807
• Binding: Paperback
• Edition number: 1
• Number of pages: 227
• Editor: Hines Bill, Penner Gerry