8 Food-Safety, Must-Read Books For Food-Industry Professionals
By Laurel Maloy, contributing writer, Food Online
In this digital and cost-conscious age, we often overlook valuable resources that can, literally, be right at our fingertips.
As awesome and as helpful as technology is, it isn’t foolproof. Your network connection can go down, your printer can run out of ink, power outages can occur. Any number of scenarios can lead to the temporary loss of technology-aided research. This is when a good old-fashioned book may contain the sought after information. The following are eight books the gurus at ABC Research Labs — an ISO 17025 Accredited Food Testing facility — suggests every food-industry professional should have on hand, listed alphabetically.
Food Analysis by Suzanne Neilson
As our technologies are advancing ever-more quickly, the tried and true methods are still widely in use. Part of the Food Science Text Series, Neilson, along with other authors, walks the reader through the basics of such analytic processes as spectroscopy and chromatography. One Amazon.com reviewer says it is “A must for food chemists and food analysts.” The book reviews a whole host of techniques and principles regarding proximate- and special-food analysis. The concise and easy-to-understand writing fits a whole lot of information into 550 invaluable pages.
Food Safety Culture: Creating a Behavior-Based Food Safety Management System (Food Microbiology And Food Safety) by Frank Yiannas
This book is written on the premise that food safety equals behavior. In just 96 pages, the author manages to integrate food science with behavioral science in order to develop a culture of food safety across the entire spectrum of food-related positions. The Food Safety Modernization Act (FSMA) is changing the focus on food safety from reaction to pro-action; prevention is key. This book illustrates and suggests the means by which behavior can improve food safety through organizational culture and human behavior. These concepts are well-documented in such fields as occupational safety and healthcare, but are incredibly lacking in the domain of food safety.
Introduction To Food Engineering by Paul Singh
Just one volume in the Food Science and Technology Series, this textbook is used widely by the Institute for Food Technologists (IFT)-outlined food-engineering classes in food-science curriculums. Well laid-out, each chapter of this 750-page work is devoted to the purpose and function of a specific theory. Professionals in food manufacturing and processing utilize the concepts contained herein as a means to realize the required, singularized, and ever-changing standards of food safety and quality.
An Introduction To Statistical Methods And Data Analysis by R. Lyman Ott and Michael Longnecker
Required in most curriculums, this is one of those classes that you have to take, but don’t have to like, at least for the majority. There may even be times now when you are thinking, “I should have paid more attention in that class.” This book is a refresher course in critical thinking, even for those who have never attended a class in statistics. Divided into seven parts, and containing more than 1,000 pages, this is in no way considered light reading. However, when it comes to the basics of data analyses and testing, this tome is a must-have.
Poisoned, The True Story Of the Deadly E. Coli Outbreak That Changed The Way Americans Eat by Jeff Benedict
A fairly-recent publication, released in May, 2013, this 301-page chronicle is a true story about food poisoning. Hard to put down, the events surrounding one of the most recognized E. coli outbreaks in American history is thoroughly explored. Benedict has uninhibited access to those affected by the poor, food-safety practices causing the Jack In The Box E. coli outbreak, and to the related confidential documents. A former lawyer, turned author, the court case and victims come to life, written in a manner similar to that of a fictional best-seller. This is a must-read for any food professional that may have to one day deal with the consequences of a food safety failure.
Principals Of Food Sanitation by Norman G. Marriott
Also part of the Food Science Text Series, as is Food Analysis above, the 5th edition features a new chapter on biosecurity and food sanitation concerns. It also contains updated information on food-sanitation fundamentals, hygiene, waste handling and disposal, and on Hazard Analysis and Critical Control Points (HACCP). Improved-sanitary practices, from the field to the fork, are the basis for prevention of foodborne illnesses. Written for those who may not have even a rudimentary science background, this 413-page volume defines phenomena such as microorganisms and microbial growth in layman’s language.
Sensory Evaluation Techniques by Morten C. Meilgaard, B. Thomas Carr, and Gail Vance Civille
All aspects of sensory evaluation, to include advanced-statistical methodology, are covered. The newest edition has been expanded to include qualitative and quantitative consumer research. The Spectrum method of descriptive sensory analysis is covered, as is revised flavor-intensity scales. Having everything to do with how the senses can affect a food processor’s bottom line, this book also explores the Thurstonian scaling method for product evaluation, a priceless tool for product development.
Understanding The Codex Alimentarius by FAO and WHO
All food processors have heard of it, many will have a copy of it, and some may have even read it. If you can get past the title, Codex Alimentarius, Latin for Food Law or Food Code, this is, in effect, the global bible for food-safety standards, guidelines, and codes of practice. A joint venture between the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), the Codex is regularly updated by the Codex Commission. This booklet is available in print, PDF, and in digital form.