AIFST Publications
AIFST Publications
BLUE BOOK
Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Production, Storage and Distribution
| Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Production, Storage and Distribution Are you involved in, or planning, cook chill food production in your food service operation? Do you manufacture, or are you planning to manufacture ready-to-eat chilled foods for retail sale? If your answers are yes, then this is the essential resource for you! Known as the 'Blue Book' within the industry, it stands as the quintessential reference textbook for food technologists, chefs, catering managers, auditors, consultants, and facilities engaged in the intricate art of cook chill processes. Packed with invaluable insights and expert guidance, including: • Characteristics of different cook chill systems • What makes cook chill food safe and what are the issues? • Cook chill flow charts and descriptions • Equipment used in cook chill operations • Heat treatment tables for various pathogens • Preparing a food safety program or HACCP plan. This updated second edition reflects the latest in food safety and production, serving the growing cook chill market and offers key insights into food microbiology, regulation, pasteurisation, storage, packaging, quality standards, and a comprehensive glossary. A thorough reference list, reading recommendations, and useful websites are also included. If you are involved in cook chill processes for foodservice and/or manufacturing, this book is your ultimate guide! 10% discount for AIFST Members - please make sure you are logged in to your member account for the discounted price. Prices includes GST. NOW AVAILABLE FOR PURCHASE AT THE AIFST ONLINE STORE* *eBook ONLY. The eBook will be available in late October 2024. A link will be sent out as soon as it is available. |
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Celebrating the 50th Anniversary of the Green Book (August 2024)
This year the Green Book ‘Foodborne Microorganisms of Public Health Significance’ marks its 50th anniversary.
Watch exclusive videos from industry pioneers sharing their insights and the impact the Green Book, has had on shaping the food industry over the decades.
GREEN BOOK
Foodborne Microorganisms of Public Health Significance
CURRENTLY BEING FINALISED FOR LAUNCH IN MARCH 2025 |
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GOLD BOOK
Spoilage of Processed Foods: Causes and Diagnosis
Due for review in 2025 | This publication covers a full range of foods, processing methods and spoilage organisms with contributions from more than 40 of Australia’s leading food scientists and microbiologists from research and teaching institutions, laboratories and the food industry. Following an Introduction on food spoilage, Section 2 reviews the technologies, aspects of the preservation of foods using heat, chilling, water activity, fermentation, preservatives, non-thermal processes and packaging. Section 3 covers the spoilage of various food classes and includes 14 major food groups. Section 4 deals with procedures for investigating and interpreting both microbial and non-microbial spoilage. The final section looks at the organisms themselves, and covers the physiology, ecology and taxonomy of spoilage organisms and methods for their detection and identification. Ten different microbial groups are covered. This book is a must on the shelf of every food microbiologist and food quality practitioner. CURRENTLY OUT OF PRINT |
