The Food Safety Book

The perfect kitchen companion that makes buying, storing, and prepping food easier and safer for everyone

October 27, 2016, New York, NY–After spending his bachelor years calling his mom for help in the kitchen, Joe Kivett decided to take matters into his own hands. His new book, The Food Safety Book, offers answers to just about every food safety, quality, and storage-related question anyone might have. From tips on how to choose the best produce to creating a clean environment to thawing food safely to understanding foodborne illness, this new book is the perfect kitchen aid to help keep you, your family, and your guests happy, healthy, and safe.

For the past 25 years, Kivett and his company, Kivett Productions, have created some of the world’s most exciting stadium card stunts for events including the Super Bowl 50 Halftime Show and MLB World Series games. But that didn’t mean Kivett had his act together in the kitchen. As a culinary “average Joe” researching answers to his own questions about food longevity and storing fruits and vegetables, Kivett’s fact-finding led to more and more important information on sanitizing the kitchen and proper cooking temperatures, which formed the foundation for his work on The Food Safety Book.

Ultimately, Kivett teamed up with Dr. Mark Tamplin, a professor and renowned foodborne pathogen scientist with expertise in food safety, who became a co-author.

Facts were culled from a variety of sources, including the Food Marketing Institute (FMI), the World Health Organization (WHO), the Centers for Disease Control (CDC), the United States Department of Agriculture (USDA), and, of course, Dr. Tamplin. The end result is a book that includes not only some of the basics of food safety, but also tips that can help make the kitchen a much safer place. “We hope to help many people avoid food poisoning, and maybe even save some lives, says Kivett. “Food should be enjoyable, not dangerous.“

The book covers three key themes: food safety, food quality, and food longevity. The chapters are sequenced to mimic the way most consumers encounter food—choosing it in the grocery store, bringing it home, properly storing it in a clean cooking environment until it’s used, and identifying foodborne illness. There is also information about holiday food safety, food in the great outdoors, and food guidelines for when traveling abroad.

Kivett hopes readers will take away two important messages: first, to never keep perishable foods in the Danger Zone–between 40° and 140° F (the birthplace of all bacteria)–for more than two hours. Second, “when in doubt, throw it out.”

As we head into the holiday season, now is the perfect moment for everyone who enjoys time in the kitchen to learn, and remember, how to stay safe and healthy before, during, and after a meal.

The Food Safety Book is available beginning today at for $13.99 and for Kindle, Nook and IPAD for $9.99.

Contact: Mary Pietromonaco