There are certain parts of life that are not a choice-such as breathing and eating. Like the air we breathe, when it comes to food, we trust that it is safe, that those we get it from have our best interest at heart. The truth, however, is far more disturbing. Join David Walpuck, a Certified Professional in Food Safety (CP-FS), as he takes you on a guided journey through restaurants, grocery stores, hospitals, quick service establishments, schools, and corporate food services that make up the majority of our eating environment. From the quick service food establishment with mold and cockroaches thriving in its ice machine while it is open with a line out the door, to the grocery store with packages of ham that expired one full year prior, his stories shine a light on the fact that negligence, laziness, and a desire to increase profits often exceed the desire to do the job the right way. Food recalls are at an all-time high and drug resistant strains of bacteria, contamination spreading to non-traditional food items, more imported food, and improper food handling practices are all on the rise. In short, the risk of getting sick is increasing and if we are not careful, we may be on the verge of another food-borne illness outbreak. Written to educate and to expose some of the unsanitary practices that he has seen in retail food service establishments, author David Walpuck's collection of short stories is as fascinating as it is relevant. Full of entertaining examples that are sometimes almost too crazy to believe, he takes the time to outline how these situations can be averted as well as the specific repercussions possible for each violation. An eye-opening journey into the world of food, Contaminated: Negligence in Food Safety is a must-read tutorial that can help you make the safest choices when it comes to your food.
About the Author: David Walpuck is a native of Tarrytown New York, has over twenty years in the food service industry; is a Certified Professional in Food Safety (CP-FS) from the National Environmental Health Association; an Administrator for The National Registry of Food Safety Professionals and has ten years experience auditing, consulting and teaching. He was inspired to write this collection of short stories not only from what he has witnessed but, as a consumer like the rest of us, from the food borne illnesses he has contracted.