000			02088cam a2200349Ia 4500
003			OCoLC
005			20251209122511.0
008			200712s2020 sz ob 001 0 eng d
020			_a9783030447359
020			_a9783030447373
020			_z3030447340
020			_z9783030447342
041			_aEnglish
049			_aMAIN
082	0	4	_a363.192 _223
100	1		_aKing, Hal
100	1		_q(Christopher Harold)
245	1	0	_aFood safety management systems _bachieving active managerial control of foodborne illness risk factors in a retail foodservice business / _cHal King.
260			_aCham : _bSpringer, _c2020.
300			_a182 p. :
504			_aIncludes bibliographical references and index.
505			_aForward.- 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
520			_aThis 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)
650		0	_aFood industry and trade
650		0	_aFood industry and trade
650		0	_xSafety measures.
650		0	_xSanitation.
856	4	0	_uhttps://ezproxy.lib.gla.ac.uk/login?url=https://link.springer.com/10.1007/978-3-030-44735-9
856	4	0	_zConnect to resource
907			_a.b36410494
942			_2ddc _cBOOKS
999			_c46328 _d46328