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close this book Food chain - Number 19 - November 1996
View the document Contents
View the document Greetings
View the document Food processing training - some problems and possible solutions
View the document Booklines
View the document Principles of food dehydration
View the document Simple methods of quality assurance
View the document Research notes
View the document Food preservation by the Turkana people.
View the document Ayib (traditional cheese)

Booklines

Hazard analysis critical control point evaluations

A guide to identifying hazards and assessing risks associated with food preparation and storage. Frank L Bryan Published by the World Health Organization. ISBN 92 4 154433 3 Price Sw fr 15- price in developing countries Sw fr 10.50.

The hazard analysis critical control point (HACCP) system is a relatively new approach to the prevention and control of foodborne diseases, which seeks to identify the hazards associated with the various stages of food production and preparation, assess the related risks, and determine the operations where control procedures will be effective. This publication provides guidance on the application of the system to the preparation and storage of food in homes, food service establishments, cottage industries, and street markets. Drawing on approaches used by a number of food-processing companies, it outlines the principles that underlie the HACCP concept, as well as providing practical advice on how to conduct an analysis, and numerous examples of critical control points and monitoring procedures for common foods and processing operations. This guide is intended for use by public health personnel with some training in food microbiology and technology, who are concerned with the prevention of foodborne disease. It will assist in the planning of food safety and health education activities focused on the types of food commonly prepared and eaten by the local population.

DEHYDRATED VEGETABLES and DRIED/DEHYDRATED TROPICAL FRUIT -

SURVEYS OF MAJOR MARKETS

1993 & 1994. International Trade Centre, Palais de Nations, 1211 Geneva 10, Switzerland. ISBN 92-913 7-005-8

These two books should be on the bookshelf of any company or organization involved in, or contemplating the production of dehydrated fruits and vegetables. Each book surveys global markets and then examines major importing countries in more detail. A wealth of useful data including technical specifications of leading buyers, indicative prices, import regulations and lists of useful contacts in major importing countries is included. It is understood that these publications may be free of charge to certain developing countries.

PRODUCTION, HANDLING AND PROCESSING OF NUTMEG AND MACE AND THEIR CULINARY USES

Guido B Marcelle, FAO Regional Office for Latin America and the Caribbean. 1995. 95 pages.

A very well presented book with more than 20 colour photographs, that examines nutmeg from its botany through to utilization in cooking. The central section on post-havest handling and treatment is most likely to be of greatest interest to Food Chain readers. This describes very clearly the post-harvest system and examines in some detail the classes, or grades, of products. The final section of the book lists eleven products in which nutmeg and mace are used. Having worked with these products, I welcome this book which so clearly brings together information that was previously spread in a variety of publications and research reports

TRADITIONAL BEANCURD MANUFACTURE

Natasha J Johnson, Intermediate Technology, 1994. 40 pages

This booklet reviews the wide range of beancurd varieties available, the principles used in their manufacture by traditional methods, and those methods that have potential for large-scale manufacture. We have a number of copies of this comprehensive booklet available free to Food Chain readers. Please write to Ann Watts.