Bookstore Links Author Spotlight Featured Publisher New Titles Categories AtlasBooks Bookstore Publisher Info Retailer Info Marketing BookMasters Contact Us

	From Harvest to Our Dinner Table
Summary | About the Author | Excerpt | Ordering Information

From Harvest to Our Dinner Table Food Safety Education Varney A. Kanneh Secure Transaction or call toll free 1(800)247-6553 Price: $12.95 Shipping & Handling Rates Shipping and Handling Rates ------------------- Standard - $4.50 + $1.00/item Ground - $6.00 + $1.00/item 2nd Day - $14.00 + $5.00/item 1st Day - $35.00 + $10.00/item INTL. FC - $12.00 per item INTL. PM - $26.00 per item Paperback | 100 pages | ISBN: 1-56167-929-1

Summary

Eating should not be a hazardous action. Perhaps on a numerical basis, it actually is not. In real life, there are many things that each one of us does each day with much higher risks than eating. It is not an adorable thing from this writer's perception to have risks eating at any time, but we all do.

Hazardous Analysis and Critical Control Point (HACCP) as a process is recognized worldwide as an essential method to promote the safety and suitability of foods. For HACCP, this particular writer is therefore commending government and industry to have worked together to lay grounds to establish this important principle as a major goal for ensuring safe food for all of us.

Throughout the food chain, potential hazards as effects on primary production activities for the safety and suitability of our foods should be of primary concern to those involved in the production process at all times.

In the United States along, part of the health benefits associated with the uses of irradiation on food are estimated at preventing 350 deaths, 6,000 illnesses that may end with deaths, and 900,000 infections each year.

About the Author

Varney Kanneh owes a childhood life to his native land Sierra Leone, actually from Jojoima, Malema Chiefdom in Kailahun District. A lifelong devotion and interest for Mr. Kanneh stems from under the influence of an Uncle now deceased; who was a medical practitioner. Varney dedicated himself to Public Health very early in his life.

My main aim has been to assist others to understand the core of prevention. Professionally, I have been in Public Health and Environmental Protection since 1965. Food Safety Education I firmly recognize and Hazardous Analysis and Critical Control Point (HACCP) an excellent principle to implement food safety; are part of the cornerstone for the solid foundation of PUblic Health. Food Safety Education has become very dear to my heart, therefore I say it is an excellent time to write another book in Food Safety to follow the trail of the previous two.

From Sierra Leone in Africa, I traveled to the United States in the 1970s in pursuit of higher education or learning. In that pursuit I attended several colleges and universities in several states. Finally, I was accepted at Indiana State University in Terra Haute, where I obtained both a Bachelor and Master of Sciences degrees.

In 1976 I become a Research Fellow at the School of Public Health; The Ohio State University's Medical College in Columbus, Ohio. For mote than ten years, I worked in the utility industry as an Analytical Chemist in the State of Illinois. Currently, I am working as a Registered Environmental Health Sanitarian (Health Inspector) in Maryland coordinate system. I am also a part time Writer in Public Health principles, particularly in Environmental Health Science with interest in Food Safety Education.