Authors:
- Illustrates the proper organization and methods to design and implement Food Safety Managment Systems to achieve and sustain Active Managerial Control at all levels of the supply chain
- Describes the steps that can be taken for continuous improvement in sustaining food safety management systems
- Examines cases studies of food safety management system implementation and the results achieved
Part of the book series: Food Microbiology and Food Safety (FMFS)
Part of the book sub series: Practical Approaches (PRACT)
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Table of contents (8 chapters)
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Front Matter
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Back Matter
About this book
According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. 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); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments.
The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.
Authors and Affiliations
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Saint Simons Island, USA
Hal King
About the author
Bibliographic Information
Book Title: Food Safety Management Systems
Book Subtitle: Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business
Authors: Hal King
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-3-030-44735-9
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2020
Hardcover ISBN: 978-3-030-44734-2Published: 01 July 2020
Softcover ISBN: 978-3-030-44737-3Published: 01 July 2021
eBook ISBN: 978-3-030-44735-9Published: 01 July 2020
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: XXIV, 182
Number of Illustrations: 26 b/w illustrations, 1 illustrations in colour
Topics: Food Science, Public Health, Management