The next time a consumer asks you to recommend a good reference book on food safety, don’t hesitate to say “Everybody’s Foodsafe Kitchen” by Sheri Nielson. Sheri is an erstwhile print and television journalist who became an award winning instructor in food safety, having certified more than 8,000 food workers in the British Columbia FOODSAFE Program.
Nielson’s, 227 page, illustrated book is easy to read and it is organized to satisfy the needs of busy homemakers, although many a working chef will find the book an easy way to review the basics of safe food preparation. The principles in this book cut across jurisdictional lines and reflect the latest guidance from FDA, the USDA and from Health Canada.
The first words out of Sheri’s word processor are reassuring. “In this book you will find the basics about the safe handling of specific foods listed under the name of the food itself; for example, Chicken [or Meats, or Fish and Shellfish or Eggs etc,]”. If the information inspires you to learn more about Salmonella, you can then read about that pathogen in the ‘Sources of Foodborne Illness’ section. And if you want to find out about certain methods like casserole cooking, you can look them up under ‘Casseroles’ in the index. There are only two big words you need to know – ‘microbiology’ and ‘pathogenic’, which she then explains.
We think “Everybody’s Foodsafe Kitchen” is well named – it’s for everybody!
– Charles Felix- Food Protection Inside Report – June 1997