Who Else Wants A Food Safety Text Book That's Interesting, To The Point And Asks The Questions That Matter?

This 90 page Food Safety Ebook covers all the subjects required to pass all the major Basic/Foundation/Level 1 and Level 2 examinations.

The book is very important for all food handlers, whether to use to pass the exam or just for enough food safety knowledge to prevent food illness. Many food poisoning outbreaks happen in the home, so it is equally important for the domestic market to understand how to prevent cross contamination (the biggest cause of food poisoning at home)

Subjects include:

Introduction To Food Safety

Bacteria and Their Growth Requirements

Food Poisoning, Foodborne Disease and Personal Hygiene

Food Premise Construction and Pest Control

Cleaning and Disinfection | Food Safety Legislation

At the end of each section there is a revision test, to ensure the information is sinking in! Full answers are at the end of the book.

 

Apart from the usual contents you'd expect in a Food Safety text book, take a look at this additional information:

Cleaning Is An Essential Ingredient In Food Safety. ( page 73)

Cooking Pork Incorrectly Can Be A Serious Food Safety Hazard. (page 36)

Cooling Is As Important As Cooking In Ensuring Food Safety. ( page 54)

Food Safety Can Be Seriously Compromised By Cross Contamination. ( page 52)

Ignoring Food Safety Legislation Can Lead To Harsh Penalties ( page 75)

Is Undercooking Beef Steaks A Food Safety Hazard? (page 35)

Rice Cooking - The Right Way. (page 38)

Similarities and Differences Between Bacteria and Viruses. ( page 45)

And if that's not enough, there are YouTube links on page 89 to all 16 videos of this Food Safety Course narrated by the author, Dave Summers!

This Ebook can be downloaded straight away and saved to your computer. You can print it out if necessary and take copies if you are using it for delegates in a training course. If you have any questions now or in the future, please do not hesitate to leave a comment at Food Safety

Are you ready to order? You'll be surprised at the cost, considering there are no limitiations on the number of copies you can make for yourself and others.

Did You Know?.....

Hazard analysis critical control points (HACCP) was introduced as a food safety system in the USA in the 1950s. It was originally developed to prevent food poisoning in astronauts. It was developed between NASA, the Pillsbury dough Corporation, American scientists and the American military. (page 77)

Eating food kills!  That doesn’t mean by way of overeating and obesity, causing heart attacks, it means by food poisoning.  Food poisoning kills several hundred people in the UK every year and several thousand in the USA.  How can this happen in the 21st century? (page 5)

There is only one company in the UK offering accredited online food safety qualifications at levels 2, 3 and 4.  They also offer an accredited level 2 award in health and safety in the workplace. (page 79)

Every year the Food Standards Agency sends out questionnaires to a selection of the UK asking if they have had food poisoning during the year and not reported it.  A staggering 10-14% of those asked did not report.  This equates to 7.5 to 10 million cases of food poisoning in the UK.   A similar exercise is undertaken in the USA where 30 million cases are unreported. (page 7)

 ....using food past its best before date is not and should not be considered a problem.  In the UK alone, we waste billions of pounds a year by throwing food away that is beyond its best before date, but is perfectly safe. (page 64)

That is not to say that free range, organically raised poultry are free from disease, far from it.  Free range states that chickens have access to the outside, not necessarily that they take that option!  Even if they reach outside, they peck at soil and faeces, again causing infection. (page 7)

Barbecues are a major source of food poisoning every year.  Here we have two problems.  One is the handling of raw and ready to eat food.  If there is one thing you must remember about food it is this: all raw meat contains food poisoning bacteria (pathogens). (page 9)

 

And there's far more information besides. So what are you waiting for? Order what is probably the best Food Safety resource on the market. Don't forget you will have lifetime access to Food Safety for any queries you may have, both domestic and commercial.

 

Did I mention about the 16 videos on page 89 which cover the complete Ebook course? That's several hours of Food Safety information narrated by the author, Dave Summers.

As A Thank you For Ordering This Ebook, I Have Included Some Bonus Books On The Inside...Please Enjoy!

Copyright © Dave Summers. 2011. All Rights Reserved.  No part of this book may be reproduced without written consent from the author, other than the following:

You may not, except with our express written permission, distribute or commercially exploit the content. Nor may you transmit it or store it in any other website or other form of electronic retrieval system other than stipulated in 1 and 2.