Food Alert The Ultimate Sourcebook for Food Safety 1st Edition by Morton Satin ISBN 0816069689 9780816069682 by Morton Satin 0816069689 instant download after payment.

Food Alert The Ultimate Sourcebook for Food Safety 1st Edition by Morton Satin - Ebook PDF Instant Download/Delivery: 0816069689, 9780816069682
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Product details:

ISBN 10: 0816069689 
ISBN 13: 9780816069682
Author:  Morton Satin

Food Alert The Ultimate Sourcebook for Food Safety 1st Table of contents:

Part I: Understanding Food Safety Basics

• Chapter 1: The Hidden Dangers: What is Foodborne Illness?
  • What are foodborne illnesses and why are they a concern?
  • Common symptoms and severity
  • Who is most at risk? (Vulnerable populations)
  • The "Danger Zone" temperature range
• Chapter 2: The Major Culprits: Common Foodborne Pathogens
  • Bacteria (e.g., Salmonella, E. coli, Listeria, Campylobacter, Staphylococcus aureus, Clostridium perfringens)
  • Viruses (e.g., Norovirus, Hepatitis A)
  • Parasites (e.g., Giardia, Cryptosporidium, Toxoplasma)
  • Toxins (Bacterial toxins, natural toxins, chemical contaminants)
• Chapter 3: The Four Pillars of Food Safety: Clean, Separate, Cook, Chill
  • Clean: Handwashing, sanitizing surfaces and utensils
  • Separate: Preventing cross-contamination (raw vs. cooked foods)
  • Cook: Achieving safe internal temperatures, using a food thermometer
  • Chill: Refrigeration and freezing guidelines, rapid cooling
• Chapter 4: Reading the Labels: Dates, Recalls, and Additives
  • Understanding "Sell By," "Best By," "Use By," and "Expiration" dates
  • How to respond to food recalls
  • Common food additives and their safety
  • Organic, natural, and GMO labels explained

Part II: Safe Handling of Different Food Categories

• Chapter 5: Meat, Poultry, and Seafood Safety
  • Purchasing, storing, and thawing raw meat
  • Safe cooking temperatures for various meats
  • Handling leftovers
  • Special considerations for poultry and seafood (sushi, raw oysters)
• Chapter 6: Produce Safety: Fruits, Vegetables, and Juices
  • Washing fresh produce effectively
  • Contamination risks from soil and water
  • Safe preparation of leafy greens, melons, and sprouts
  • Pasteurized vs. unpasteurized juices
• Chapter 7: Dairy and Egg Safety
  • Pasteurization of milk and dairy products
  • Safe handling and cooking of eggs
  • Risks of raw eggs (e.g., in homemade mayonnaise, cookie dough)
• Chapter 8: Grains, Legumes, and Processed Foods
  • Storing dry goods safely
  • Risks of sprouted grains
  • Safety of canned and packaged foods
  • Reheating processed foods
• Chapter 9: Nuts, Seeds, and Allergens
  • Safe storage to prevent mold and toxins
  • Understanding common food allergens (Big 9)
  • Preventing cross-contact for allergy sufferers
  • Labeling laws for allergens

Part III: Advanced Food Safety & Special Situations

• Chapter 10: Food Storage: Pantry, Refrigerator, and Freezer
  • Optimal temperatures and conditions for storage
  • Shelf life of various foods
  • Preventing freezer burn and spoilage
  • Emergency food storage
• Chapter 11: Dining Out Safely
  • How to choose a safe restaurant
  • What to look for and what to avoid
  • Leftovers from restaurants: handling and reheating
• Chapter 12: Picnics, BBQs, and Outdoor Events
  • Keeping food safe without refrigeration
  • Grilling safety tips
  • Transporting food safely
• Chapter 13: Food Safety for Special Diets and Vulnerable Populations
  • Pregnant women, infants, young children, older adults, immunocompromised individuals
  • Safe practices for raw food diets, vegetarian/vegan diets
• Chapter 14: Water Safety and Ice
  • Understanding potable water
  • Safe ice handling
  • Water filtration and purification
• Chapter 15: Food Safety in a Crisis (Power Outages, Disasters)
  • When to discard food after a power outage
  • Emergency food preparedness
  • Boiling water advisories
• Chapter 16: Advocacy and Your Rights as a Consumer
  • Reporting food safety concerns
  • Key food safety agencies and their roles (e.g., FDA, USDA, local health departments)
  • Understanding food safety regulations

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