Abstract
The food safety management program focused on the identification of hazards and management of these hazards in all business functions is the most important means to ensure food safety within a food retail business. The team that manages this work within the program should be the key subject matter experts in making decisions based on factual knowledge of the food safety hazards within all business functions of the organization. Commitment to the program must be defined and supported by the organization to enable the team to effectively “study” the business and ensure systems are in place to reduce risk and specifications are being followed. When organized properly, the food safety management program adds value to the organization by preventing unnecessary cost and can even provide valuable evidence in the defense against false legal claims.
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King, H. (2013). The Food Safety Management Program. In: Food Safety Management. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6205-7_3
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DOI: https://doi.org/10.1007/978-1-4614-6205-7_3
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