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Richard Lawley, Laurie Curtis, Judi Davis, "Food Safety Hazard Guidebook"

The book is a guidebook, rather than an encyclopedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies.

It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are:

-the wide range of biological and chemical hazards covered in a single book;

-written specifically with food industry professionals in mind;

-easy to navigate and accessible for the non-expert;

-clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises;

-inclusion of references and web links to reliable sources of further information on each chapter;

-specifically designed for practical use by a professional readership.

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