Del i serien Food Microbiology and Food Safety

Food Safety Management Systems

Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business

Häftad, Engelska, 2021

AvHal King

739 kr

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This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS);

Produktinformation

Utgivningsdatum2021-07-01
Mått155 x 235 x 12 mm
Vikt324 g
FormatHäftad
SpråkEngelska
SerieFood Microbiology and Food Safety
Antal sidor182
FörlagSpringer Nature Switzerland AG
ISBN9783030447373

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Dr. Hal King is a public health professional who has worked in the government (Centers for Disease Control and Prevention), academia (Emory University School of Medicine), military (US Army Reserves), and food industry (Chick-fil-A inc.) sectors to innovate public health intervention strategies for the prevention of infectious diseases. He is currently the CEO of Active Food Safety LLC (an advisory services and products company), and the founder of Public Health Innovations LLC.

Forward.- 1. Introduction.- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments.- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments.- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program.- 5. Training to enable food safety management systems.- 6. Facilities that enable food safety management systems execution.- 7. Digital technology to enable food safety management systems.- 8. The business value proposition in using food safety management systems.- Appendix A.- Appendix B.- Index.