Food and Kitchen Safety

This book highlights the current major issues in food safety, as well as a timeline of significant events. Additionally, it has information on food-borne illnesses, including statistics, causes, and symptoms. More than that, it lists organizations that concern themselves with food safety.

CRFA's new Code of Practice provides the what's, why's, and how's of food safety for foodservice operators. Designed as an interpretive guide to the mode Food Retail and Food Service Regulation and Code and provincial regulations across Canada, its use of colour, graphics and pictures as well as its easy-to-understand language, makes it an invaluable, user-friendly guide. The Code of Practice provides guidance on what is required in the planning, construction, purchasing, daily operations and training in foodservice operation.

Designed and written as a practical workplace training and reference tool. This 154-page pocket guide is filled with clear-language text including safety tips, charts, diagrams, checklists and illustrations.

This handbook is intended to provide generic guidance to assist organizations (mainly small and medium-sized) that recognize the potential benefits of implementing a Food Safety Management System in accordance with ISO 22000:2005.

Food is an intrinsic part of every society, but recently it has become a source of worry for many Americans and government officials. It has been estimated that more than 76 million people in the United States—more than a quarter of the population&151suffer from food poisoning each year. There also lurks potential for food contamination from food brought in from other countries, as well as threats of bioterrorism. Despite these risks, most Americans take the safety of their food for granted and take very minimal precautions when preparing or handling food.