Book Lines

THE BOOK OF TOFU
William Shurtleff and Akiko Aoyagi. Ten Speed Press, PO 7123 Berkeley California 94707. ISBN 0-89815-096-5. Price $15.95

This large book of more than 300 pages is a must for those involved in small and medium-scale tofu and soya products manufacture It is clear to read, and is beautifully illustrated. The book describes in detail the production methods for various soya products and combines these with more than 500 recipes from both the East and West. These recipes offer great opportunities for soya processors to market their products better by suggesting new and tempting dishes to customers.

MONITORING UNIVERSAL SALT IODIZATION PROGRAMMES
UNICEF, ICCIDD, PAMM, MI, WHO. Edited by K M Sullivan, R Houston, J Gorstein, J Cervinskas. ISBN 0-660-16000-5

The eradication of iodine deficiency by the addition of iodine to salt is being used or promoted in more than 100 countries The aim is to eliminate such deficiency by the year 2000 by universal iodization of all food-grade salt. This publication gives an overview of the current situation. It examines issues in legislation and regulation, systems of monitoring, and describes simple test methods. It is very readable, clear and avoids highly technical jargon. Whilst of a somewhat specialist appeal, it is an important resource for those involved in nutritional programmes.

MAKING SAFE FOOD.
V. Hidellage, P. Fellows

Intermediate Technology has a number of copies of the booklet Making Safe Food which are available free from its Technical Enquiry Service. This booklet is a simple, pictorial guide to safe food handling and packaging for small-scale producers. It describes safe food handling and hygiene practices for food production. The pictorial format of the booklet makes it ideal for training material. A set of posters is available, suitable for training in any language.

HOW TO HACCP
An illustrated guide by Mike Dillon & Chris Griffith M.D. Associates, Cleethorpes Enterprise Centre, Unit 36, Jackson Place, Wilton Road Industrial Estate, Humberstone, Grimsby, DN36 4AS, United Kingdom. ISBN 1900134-00-4

There is a legal requirement for UK food businesses to be carrying out Hazard Analysis Critical Control Path (HACCP) reviews by January 19961

If you are approaching HACCP for the first time start by reading the definitions on page 59. The book is laid out systematically, is easy to follow and to adjust to one's own company's specific needs

By using the tips in this book it should be possible to sit down and write a comprehensive plan for one's own business which will allow one to get on with HACCP work knowing that you are on the right track.

In order to assist small (and medium sized) businesses to accomplish this fearsome sounding task, it will be hard to find a more straight forward and useful guide than this slim volume!