ISSN:
0034-6659
Source:
Emerald Fulltext Archive Database 1994-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Statistics show an increase in the number of family outbreaks offood poisoning. Contends that many handling techniques necessary toprevent outbreaks of food-borne disease are unknown, misunderstood andnot followed in the home. Some food preparation operations are morefrequently implicated in outbreaks of food poisoning than others. Arguesthat instead of promoting general compliance with the food hygieneprinciples of good catering practice, the food safety educator shouldfocus the attention of the consumer on those factors which are criticalto safety of the product. Suggests that essential safe food handlingtechniques could be incorporated into recipes in magazines and cookerybooks which are used by many consumers. Presents a systematic approachto analysing recipes for potential hazards, based on the HACCP system;illustrates the approach with a relevant example.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1108/00346659510103610
