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Food safety management systems achieving active managerial control of foodborne illness risk factors in a retail foodservice business / Hal King.

By: Material type: TextLanguage: English Publication details: Cham : Springer, 2020.Description: 182 pISBN:
  • 9783030447359
  • 9783030447373
Subject(s): DDC classification:
  • 363.192 23
Online resources:
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
Summary: 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)
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
General Books CUTN Central Library Social Sciences Non-fiction 363.192 KIN (Browse shelf(Opens below)) Available 54671

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

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)

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