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CSIRO Food and Nutritional Sciences, ""

All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks – failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards.

The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation.

The content will also be useful for students of food technology who wish to seek employment in the industry

or are planning on establishing their own manufacturing operation.

Key features

• Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained

• Offers practical guidance on how to control food safety hazards

• Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter

Make It Safe is the collaborative effort of food microbiologists and food technologists within CSIRO's Food and Nutritional Sciences division.

The authors have over 60 years of combined experience in helping small-scale and start up businesses with food safety and quality problems.

CSIRO Food and Nutritional Sciences conducts food and nutrition research to support the health and wellbeing of the Australian community and the sustainability and viability of the Australian food industry.

An important part of the Food and Nutritional Science portfolio is research that focuses on the hygienic production of microbiologically safe food.

The World Health Organisation (2002) indicates that in developed countries one in three people may be affected by foodborne illness each year, while OzFoodNet estimate that there are 5.4 million cases of foodborne disease annually in Australia.

Food manufacturers need to be confident that products retain their high quality from manufacturer to consumer. A safe food supply is essential for the food industry's viability and the wellbeing of both the community and the individual.

Controlling food safety hazards requires an understanding of which microbiological, chemical and physical hazards might be encountered when preparing a particular type of product.

The book helps small-scale food manufacturers identify these hazards and use this knowledge to control them. Hazard control is critical in ensuring the production and delivery of consistently safe foods and food products.

CSIRO Food and Nutritional Sciences provides food safety services to industry and conducts research focused on:

•protecting the community from food safety hazards

•anticipating and communicating emerging food safety threats

•developing new food processes and management tools that deliver safer and fresher foods

•helping to foster a regulatory system based on assessment of public health risk and quality science

•assisting partner organisations, such as the Food Safety Information Council, to educate consumers on appropriate food handling.

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