Food Safety Management Systems Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business /
This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail...
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| Language: | English |
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Cham :
Springer International Publishing : Imprint: Springer,
2020.
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| Edition: | 1st ed. 2020. |
| Series: | Practical Approaches,
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| Online Access: | https://doi.org/10.1007/978-3-030-44735-9 |
Table of Contents:
- 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.