Making Safe Food
The following selected text books contain further information on the safe handling and
processing of foods.
• FAO, Codex Alimentarius. Volume 1 B: General requirements (food hygiene) Rome, FAO,
• UNIFEM, Dairy Processing: Food cycle technology source book, London, Intermediate
Technology Publications (ITPL 1996.
• UNIFEM, Fish Processing: Food cycle technology source book, London, ITP, 1993.
• UNIFEM, Fruit and Vegetable Processing: Food cycle technology source book, London,
• S.E.Johnson & I.J.Clucas, Maintaining Fish Quality: An Illustrated Guide, Chatham,
Natural Resources Institute, 1996.
• FAO, Manual of Food Quality Control, Rome, FAO.
• UNIFEM, Packaging: Food cycle technology source books, London, ITP, 1996.
• D.A.Shapton & N.F.Shapton, Principles and Practices for the Safe Processing of Foods,
Cambridge, Woodhead Publications.
Transferring bacteria from outside sources
• Using dirty implements
• Cutting food up on a dirty board or surface
• Infecting cooked food with bacteria from raw food
• Preparing food with unwashed hands
• Using food that has fallen onto the floor
• Biting fingernails and licking fingers
• Serving food on dirty plates
• Washing up with dirty cloths
Creating ideal growth conditions for microbes
• Not heating food to a high enough temperature
• Cooking food too soon and letting it cool for too long too slowly before serving
• Leaving perishable foods around at room temperature
• Reheating food slowly or insufficiently
• Storing flour in a damp cupboard
• Forgetting to defrost the fridge regularly