Safe Food book review

Safe Food book review

Book Review – Safe Food – Fourth edition, 2019 by Pip Duncan

Safe Food continues to provide sound food safety advice to students and foodservice workers in hospitality or residential catering situations. First published in 1992, this 4th edition has been updated to reflect the current approach to food safety, including a new section on the New Zealand Food Safety legislation and sustainability. Since the publication of the third edition in 2005, there has been a major shift in Food Safety legislation, with Food Control Plans now mandatory under the Ministry of Primary Industries.

However, the main messages in Safe Food remain – the responsibility for producing safe food remains the responsibility of all food workers, from food handlers to management. Safe Food continues to meet this need by providing practical and easy-to-understand messages, supported by checklists, application exercises and quizzes. It aims to satisfy the learning outcomes of NZQA units:

  • 167: Practise food safety methods in a food business under supervision
  • 168: Demonstrate knowledge of food contamination hazards and control methods used in a food establishment
  • 20666: Demonstrate basic knowledge of contamination hazards and control methods used in a food business
  • 27955: Apply food safety practices in a food-related establishment.

The book is an ideal resource for schools, training institutes, workplaces, and businesses where food safety compliance is mandatory. It can form the basis for education and practical training in any of these organisations and is an excellent ‘go-to’ resource for reliable information. Author Pip Duncan is a New Zealand Registered Dietitian and a key influencer in the sector who has written and advised on food safety in restaurants and residential aged care for many years. She has enjoyed a long involvement in judging and facilitating hospitality and culinary competitions and has a passion for education and learning at all ages, believing that recognising best practice is a way of encouraging others to focus on these same high standards when preparing food for others.

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ISBN: 978-0-473-46715-9