Collection Development "Food Safety": Handle with Care

“Food safety” encompasses a wide range of topics, from the security and integrity of the food production and supply chain through the industrial processes that prepare and distribute our food to the food handling practices we follow in our restaurants and homes. Sadly, as demonstrated by the recent outbreak of E. coli bacteria in tainted spinach, which has killed at least one person and sickened over 183 people in 25 states, food-borne illness, or food poisoning, is the one aspect of food safety that affects each of us most directly.

The Centers for Disease Control (CDC) estimates that every year 76 million Americans get some kind of food poisoning, more than 300,000 are hospitalized, and approximately 5000 people die. A 2004 analysis by the Center for Science in the Public Interest indicates that contaminated produce is responsible for the greatest number of food-borne illnesses. What this means is that most of us have either experienced “food poisoning” or know someone who has.

While we as individuals have little control over industrial food production and processing practices (and the harmful residues or trace contaminants that may inadvertently result), we do have a say in what we do in our kitchens, whether we are cooking meals for family and social gatherings or preparing and preserving food as gifts or for sale to our friends, neighbors, and passers-by. We can decide where and from whom we purchase our foods and determine what we should teach our children about handling food safely. Thus, this article will focus on resources that will help your library patrons, whether they are individual consumers or food service professionals, prevent or avoid food-borne illnesses by teaching them safe food handling practices.

All food safety collections should start with basic food microbiology textbooks that describe and explain the pathogenic organisms that can contaminate food and lead to food-borne illness. A major publisher of such texts is the American Society for Microbiology’s ASM Press, which should be scanned regularly or included in your approval plan.

Guidebooks on safe food handling practices in home and commercial kitchens should also be part of a core food-safety collection. In addition, public libraries serving local restaurants as well as community college libraries supporting food service training programs must acquire guides to setting up an HACCP (Hazard Analysis and Critical Control Point) protocol, which is now required for almost all food establishments. This is a detailed plan by which a restaurant identifies all points in its food handling processes when food might get contaminated and outlines the procedures in place to prevent contamination at those points.

In addition, libraries serving the food industry should have instructional materials for training restaurant and food service workers or teaching food safety certification programs. Such resources will provide detailed information on personal hygiene, maintaining sanitary food handling procedures, and meeting regulatory requirements. An excellent publisher in this area is Pearson/Prentice-Hall, which offers a variety of textbooks in English and Spanish, as well as videos and online products.

Thanks to the advent of the Slow Food, Buy Local, and Community Supported Agriculture (CSA) movements (all of which emphasize organic, locally grown foods), home food preservation has begun to make a comeback. Depending on your community’s interests, be sure to build a good collection of print and online resources on safe canning and preserving techniques.

And don’t forget the kitchen hygiene needs of campers and large group events like weddings, family reunions, church suppers, and community gatherings. Last but not least, children need to be taught the basics of handling food safely. If your patrons include teachers or 4-H agents who provide this kind of instruction, incorporate a few books in your collection that will support these programs.

Unlike fresh foods that must be discarded once they go stale or become spoiled, books retain a longer shelf life. Older food microbiology texts are not so much wrong as simply not current, and weeding can be based on space and new acquisitions. Canning and preserving publications from the 1960s and 1970s are fine as long as they have good explanations of the process, equipment needed, processing time and temperatures, information on the role of sugar and acidity, and (one hopes) tips for problem-solving. A few even older food preservation titles are desirable because they include recipes not found in modern canning guides. Additionally, there are some excellent out-of-print but still useful handbooks like Buck Tilton and Rick Bennett’s Camping Healthy: Hygiene for the Outdoors.

Federal agencies and state cooperative extension services are great sources of food safety information, much of which can be linked to your e-reference collection or downloaded from their web sites as PDF pamphlets, printed, and placed in your vertical files. The U.S. Department of Agriculture’s Food Safety and Inspection Service has a number of helpful downloadable fact sheets as well as an image and video library free to the user.

To find your state cooperative extension, go to the web site of the land grant university for your state and search for the link to cooperative extension publications. If you do not know which university is your land grant, try the link for your state at www.csrees.usda.gov/Extension. A searchable, although not comprehensive, database of state cooperative extension publications can be found at E-Answers: Your Extension Information Source. Also, state departments of agriculture and consumer services (www2.nasda.org/NASDA) sometimes provide full-text consumer-oriented publications on their web sites.

Other helpful web sites are maintained by organizations and associations with vested interests in the safety of food, such as the International Association for Food Protection, and some commercial “natural foods” concerns, such as Whole Foods, Inc., post reliable and useful information online. Finally, because we live in a global economy, the food safety web sites originating in other countries or with international bodies like the World Health Organization may be very helpful.

As for multimedia materials, many of the aforementioned sites and those listed below feature downloadable streaming videos and DVDs. For patrons who are auditory learners, the Food Safety Music web site features hilarious but educational parodies of pop music hits (“Fifty Ways To Eat Your Oysters”) covering all aspects of food safety.

For public libraries and community colleges, the following bibliography offers a sample of useful materials on handling food safely in the home and at local food establishments. Starred titles [] are essential for all collections.

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General food Safety

Connor, Elizabeth. Internet Guide to Food Safety and Security. Haworth Information: Haworth. 2005. 128p. illus. index. ISBN 0-7890-2631-7 [ISBN 978-0-7890-2631-6]. $29.95; pap. ISBN 0-7890-2632-5 [ISBN 978-0-7890-2632-3]. $19.95.
A well-organized and heavily annotated bibliography of web-based free information on all aspects of food safety and security. The web sites listed have been carefully evaluated, and many provide downloadable publications. Chapter 7 lists sites that make audiovisual or multimedia material available to the public.

Curtis, Patricia A. Guide to Food Laws and Regulations. Blackwell. 2005. 229p. index. ISBN 0-8138-1946-6 [ISBN 978-0-8138-1946-4]. $59.99.
A readable overview of the history and current status of the U.S. laws pertaining to food safety. Useful for food industry students and professionals, as well as interested consumers.

Food Safety Office. Centers for Disease Control and Prevention. U.S. Dept. of Health and Human Services.
www.cdc.gov/foodsafety
Food-Related Diseases
www.cdc.gov/ncidod/diseases/food/index.htm
These two CDC sites are useful for statistics and general reports on current events in food safety.
Food Safety Risk Analysis Clearinghouse. Joint Institute for Food Safety and Applied Nutrition.
www.foodrisk.org/index.cfm#
Although it contains some information of value to the general consumer, this site is most useful to those engaged in research on food safety.
Food Safety Throughout the Food System. Department of Food Science. Penn State University.
foodsafety.cas.psu.edu
This informative web site includes food safety databases for consumers, food service/retailers, processors, and producers. There are links to home food preservation resources, much of them available as downloadable PDF files, and an educator toolbox of fact sheets, brochures, and books, also downloadable, as well as links to videos aimed at trainers of food service workers.

FoodSafety.gov: Gateway to Government Food Safety Information
www.foodsafety.gov
Consolidates and organizes food safety information from a variety of U.S. government agencies into logical categories (news and safety alerts, consumer advice, kids, teens, and educators, etc.). There are links to food safety materials in other languages and a video library. A must for any e-reference shelf.

Microbiology of Fresh Produce. ASM Pr. (Emerging Issues in Food Safety). 2005. 252p. ed. by Karl R. Matthews. bibliog. index. ISBN 1-55581-357-7 [ISBN 978-1-55581-357-4]. $99.95.
Good overview of food safety vis-à-vis fresh produce. Well documented and not too technical.

Montville, Thomas J. & Karl R. Matthews. Food Microbiology: An Introduction. ASM Pr. 2005. 352p. index. ISBN 1-55581-308-9 [ISBN 978-1-55581-308-6]. $79.95.
This excellent undergraduate textbook provides a solid foundation for understanding microorganisms in food—both pathogenic and beneficial. Readers will learn where such organisms come from, what they need to survive, the effects they have on humans, and the methods that humans have devised to control the pathogenic ones and use the beneficial ones. Highly recommended for all collections.

Pampel, Fred C. Threats to Food Safety. Facts On File. (Library in a Book). 2006. 300p. bibliog. index. ISBN 0-8160-6281-1 [ISBN 978-0-8160-6281-2]. $45.
This volume summarizes primary food safety issues with a substantial annotated bibliography of sources and contact information for relevant agencies and organizations.

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Food Safety at home

Before Disaster Strikes: A Guide to Food Safety in the Home. International Association for Food Protection
Pamphlet on safe food handling during and after an emergency situation.

Marchiony, Ann. Food-Safe Kitchens: Presenting Eight Food-Safe Steps. Prentice-Hall. 2003. 160p. index. ISBN 0-13-112590-7 [ISBN 978-0-13-112590-2]. pap. $12.
Excellent handbook on handling food safely in all kinds of kitchen situations.

Salatin, Joel. Holy Cows and Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food. Polyface, dist by Chelsea Green. 2004. 134p. index. ISBN 0-9638109-4-4 [ISBN 978-0-9638109-4-6]. $17.95.
Writing in a direct and personal style, ecofarmer Salatin advises consumers on how to avoid the industrial food system by buying directly from farmers. Drawing from his livestock production experiences (although his examples are easily adapted to fruit and vegetable farms), he recommends specific things to look for when visiting the farm and questions to ask the farmer about his practices. Strongly recommended for public libraries, especially where there are local farmers’ markets or a strong Slow Food movement.

Scott, Elizabeth & Paul Sockett. How To Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling. Wiley. 1998. 224p. index. ISBN 0-471-19576-6 [ISBN 978-0-471-19576-4]. pap. $14.95.
Excellent general guidebook on food safety for the family. Older, but a definite keeper.

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For canners & preservers

Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today. Robert Rose, dist. by Firefly. 2006. 448p. ed. by Judi Kingry & Lauren Devine. illus. index. ISBN 0-7788-0139-9 [ISBN 978-0-7788-0139-X]. $29.95.
This all-purpose detailed guide to home preserving from one of the major manufacturers of canning jars offers extensive tips for both beginners and expert canners and troubleshooting pointers.

Bissell, Frances. Preserving Nature’s Bounty. Sterling. 2006. 176p. illus. index. ISBN 1-4027-2731-3 [ISBN 978-1-4027-2731-3]. $24.95.
This selection of the Good Cook Book Club dispenses useful advice on canning and preserving techniques and equipment, offers timesaving tips and recipes, and defines key terminology in preserving fruits and vegetables safely.

National Center for Home Food Preservation
www.uga.edu/nchfp
An excellent one-stop source for answers to home food preservation questions and downloadable how-to instructions, including both pamphlets and multimedia (videos, slide shows). There are also scoring sheets for contest judges and a link to a free online self-study course.

Nelson, Anne V. The New Preserves: Pickles, Jams, and Jellies. Globe Pequot. 2005. 160p. illus. index. ISBN 1-59228-824-3 [ISBN 978-1-59228-824-3]. pap. $14.95.
With its mixture of old and new recipes, this lovely book will appeal particularly to the “slow foods” advocate. Chapter 1 is a guide to equipment, sterilization techniques, and basic preservation ingredients.

Shephard, Sue. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. S. & S. 2006. 368p. bibliog. index. ISBN 0-7432-5553-4 [ISBN 978-0-7432-5553-0]. pap. $15.
Without the development of such food preservation techniques as salting, pickling, smoking, canning, and refrigeration, as Shepherd’s lively history reveals, humanity would have never been able to wander the globe. (LJ 8/01)

Topp, Ellie & Margaret Howard. The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes. Firefly. 2005. 368p. index. ISBN 1-55209-575-4 [ISBN 978-1-55209-575-1]. $29.95.
Solid instructions and tips for preserving food safely. Recipe ingredients are listed in both English and metric measurements. [A second edition, The Complete Book of Small Batch Preserving (ISBN 1-55407-256-5. pap. $19.95) is coming in March 2007.—Ed.]

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For campers

Yaffe, Linda Frederick. Backpack Gourmet: Good Hot Grub You Can Make at Home, Dehydrate, and Pack for Quick and Easy Eating on the Trail. Stackpole Bks. 2003. 148p. bibliog. index. ISBN 0-8117-2634-7 [ISBN 978-0-8117-2634-4]. pap. $12.95.
Yaffe, librarian and backpacker, discusses the requirements for preparing dehydrated trail food at home and the various ways to purify water in the outdoors. Her collection of recipes include detailed preparation instructions. (LJ 12/02)

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For Group Events

Cooking for Groups: A Volunteer’s Guide to Food Safety. U.S. Department of Agriculture (USDA). Food Safety and Inspection Service
www.fsis.usda.gov
In English: www.fsis.usda.gov/PDF/Cooking_for_Groups.pdf
In Spanish: www.fsis.usda.gov/oa/pubs/cfg/CookGroups_sp.pdf
The Food Safety and Inspection Service downloadable PDF pamphlet Cooking for Groups: A Volunteer’s Guide to Food Safety sets the gold standard for safe food preparation for temporary group events (i.e., weddings, family reunions, church suppers, etc.).

Food Safety at Temporary Events. International Association for Food Protection
Another manual on safe food preparation and handling for group events.

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Food Safety for Kids

Isle, Mick. Everything You Need To Know About Food Poisoning. Rosen. 2001. 64p. illus. index. ISBN 0-8239-3396-2 [ISBN 978-0-8239-3396-9]. $25.25.
This solid overview of food safety for youth provides the instructor with stories for talking points and group discussion. It also might be useful for adults with low reading skills.

FightBac: Partnership for Food Safety Education
www.fightbac.org
Composed of industry associations; professional societies in food science, nutrition, and health; consumer groups; and the U.S. government, the Partnership for Food Safety Education aims to educate adults and children about safe food handling. Its comprehensive site includes curriculum materials for all age groups and links to fun web sites like the Scrub Club.

Kitchen Safety Game. Learning ZoneXpress. 2006. ISBN 1-57175-145-9 [ISBN 978-1-57175-145-9]. $29.95.
A food safety educational board game for grades four to nine, this can be used by instructors and parents to embed food safety concepts and practices in young minds.

Ruffin, Frances E. Kitchen Smarts: Food Safety and Equipment. Rosen. (Library of Nutrition). 2005. 48p. ISBN 1-4042-0301-X [ISBN 978-1-4042-0301-3]. $25.25.
Specifically targeted to teaching children food and kitchen safety, this book contains an appendix with sources of additional information for the instructor and a URL for updated materials.

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For adult training programs

Arduser, Lora & Douglas Robert Brown. HACCP and Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the FDA Food Code. Atlantic. 2005. 541p. index. ISBN 0-910627-35-5 [ISBN 978-0-910627-35-1]. $79.95 with CD-ROM.
This excellent step-by-step guide to setting up an HACCP program in restaurants and food service establishments includes in-house certification exam questions and a CD-ROM that provides the required forms and poster displays for employees. A must-have for any library supporting the local restaurateur.

McSwane, David & others. Essentials of Food Safety and Sanitation. 4th ed. 2004. 464p. illus. index. ISBN 0-13-119659-6 [ISBN 978-0-13-119659-9]. $60.
McSwane, David & others. Food Safety Fundamentals: Essentials of Food Safety and Sanitation. 2003. 326p. illus. index. ISBN 0-13-042408-0 [ISBN 978-0-13-042408-2]. pap. $43.
McSwane, David & others. Quick Reference to Food Safety and Sanitation. 2002. 92p. ISBN 0-13-042402-1 [ISBN 978-0-13-042402-0]. pap. $12.
McSwane, David & others. The 2005 FDA Food Code Update: What You Need To Know. 2006. 16p. ISBN 0-13-243929-8. pap. $7. ea. vol: Pearson/Prentice-Hall.
Collections that support food service workers and food service training programs will find these instructional texts by food safety experts McSwane, Nancy Rue, Anna Graf Williams, and Richart Linton particularly valuable. Easy to read and heavily illustrated, some of these titles have Spanish editions. Check with the publisher.

National Restaurant Association, Educational Foundation
Responsible for the ServSafe food safety training courses and certification, this association publishes textbooks in Spanish, Chinese, and Korean. Look in the All Products section of the Product Catalog for a complete list.

Victorian Government Health Information. State Government of Victoria, Australia. Department of Human Services
www.health.vic.gov.au/foodsafety
For small food businesses training non-English-speaking employees, here are full-text pamphlets on a variety of food safety concerns and practices in 23 languages, including Albanian, Arabic, Chinese, Spanish, and Vietnamese. Select the “In your language link,” then look for the particular practice or concern, and then for the language you need.