3G handy guide : food preparation and safety.

Includes bibliographical references and index.

Food preparation strategy -- Safety to food hygiene and spoilage -- Food flavors and fragrances -- Preparation for food colorants -- Food adulteration -- Food quality and safety management -- Food laws and requirement.

"Food is vital to the life survival; hence food safety is an elementary human right. Billons of people in the world are at risk of taking food which is unsafe. Millions of the people become sick while hundreds of thousands die annually. The food chain starts from farm to fork/plate while challenges include microbial, chemical, personal and environmental hygiene. Every year people get sick from eating contaminated food and water. To provide more food and make use of precious water and nutrient resources, communities increasingly value sustainable food production. However, this should be done safely to maximize public health gains and environmental benefits. Food safety is being challenged nowadays by the global dimensions of food supply chains, the need for reduction of food waste and efficient use of natural resources such as clean water. Food safety deals with safeguarding the own national food supply chain from the introduction, growth or survival of hazardous microbial and chemical agents. As a food handler, learning about safe food handling practices can help reduce the number of people getting sick. Food safety is extremely important to businesses of any size which handle food. Readers will learn the systems and procedures necessary to maintain a top quality food business. From staff hygiene practices to maintaining a stringent pest prevention system, this handy guide will equip you wit the knowledge necessary to manage a hygienic food service operation. As the standard of living improves, concerns over food safety and potential contaminants will continue to be an important health issue. Consumers demand quality and safety of products they consume because food as energy and nutrient is necessary to endure life.
This Handy Guide will cover how to properly handle, prepare, and store items such as meats, vegetables, fruits, and dried foods. This guide will teach you how to keep food as safe as possible in order to protect the community. It teaches students the regulations behind cleaning and sanitizing kitchens and tools, keeping work surfaces and countertops clean, properly cutting food, and preparing simple meals, such as salads. It introduces food safety topics such as water quality, pest control measures, food service accidents and incident management It also sheds light on how to handle food in safe and effective manner in the food service industry. The food producers, distributors, handlers and vendors bear primary responsibility while consumers must remain vigilant and literate. Government agencies must enforce food safety laws to safeguard public and individual health. Foodborne illnesses of microbial origin are a major health problem associated with street foods. In addition, resistance of foodborne microorganisms in multi-drug made the food safety situation more vulnerable in public health. Approximately, millions of people are suffering from foodborne illnesses each year. Candidates must have a basic understanding of the risks micro-organisms pose and potential hazards to food safety and the spoilage of food and be able to identify the four different types of food. It will outline the ways in which the multiplication of food poisoning bacteria in food can be prevented during the preparation, storage and service of food and state the ways in which food poisoning bacteria in food can be destroyed." -- Back cover