Food Safety Guide/Introduction
I made this book because I felt that a lot of people don't know basic food safety and there are a large amount of illnesses caused by contaminated food registered by the CDC in America.
In Chapter One, I wrote about how to be careful not to cross-contaminate by poor storage and unwashed tools.
In Chapter Two, I wrote about cooking meats to an appropriate temperature before consumption.
In Chapter Three, I wrote about how to properly store items meant for consumption.
In Chapter Four, I wrote about common food safety myths.
I hope you learn a lot from this book.Last modified on 21 June 2009, at 22:35