THE MASTER GUIDE TO FOOD SAFETY

About the Book

Almost every day, we come in contact with and eat foods of various categories and types. Eating and staying healthy and strong requires that the foods we eat are safe. The keys to food safety lie in handling, storage, and controlling time and temperature throughout the flow of food, and practicing good personal hygiene to prevent contamination and cross-contamination.

The main food safety concern for any food service establishment or restaurant and the general public is the risk of food borne–illness outbreak, which may cost lives, huge amount of medical bills, and the disruption of business flow and family functions that are embarrassing to everyone.

Therefore, it is important to follow proper procedures that focus on these areas as you walk through the road of eliminating or reducing pathogens (bacteria that make people sick) in your foods and environment to a safe level.

About the Author

Matthew Chris Okiroro is a retired food manager with over twenty years experience in food safety management in the United States of America and a recipient of the NATO Medal for Service and the Combined Federal Campaign Overseas (CFC) awards. He is a Nigerian American who worked hard to protect the United States Armed Forces, the North Atlantic Treaty Organization forces (NATO), and other international world peacekeepers from the wrath of food poisoning.

Mr. Okiroro worked with Five Star Foods, Arlington, Texas, USA, and the Army & Air Force Exchange Service (AAFES), an arm of the United States Department of Defense, where he retired in 2007. During this time, he worked with people of almost all nationalities and races, both in the United States and across the world. A manager and trainer, Mr. Okiroro is a graduate of the University of Science and Arts of Oklahoma (BSC) and a holder of numerous diplomas and food-safety certificates.

He is married with children and maintains residence in Abuja, Nigeria.