TY  - BOOK
AU  - King,Hal
AU  - 
TI  - Food safety management systems: achieving active managerial control of foodborne illness risk factors in a retail foodservice business 
SN  - 9783030447359
U1  - 363.192 23
PY  - 2020///
CY  - Cham
PB  - Springer
KW  - Food industry and trade
KW  - Safety measures
KW  - Sanitation
N1  - Includes bibliographical references and index; 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
N2  - 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)
UR  - https://ezproxy.lib.gla.ac.uk/login?url=https://link.springer.com/10.1007/978-3-030-44735-9
ER  -