Abstract
The foundation for a successful food safety management program will be found in the risk-based systems defined to reduce hazards that are known to cause a foodborne illness. Systems can be defined as programs/policies and standard operation procedures (SOPs) that support the management of food safety hazards within the organization. Before these systems can be implemented, the food safety management team must define the hazards in all of its business functions. Thankfully, there is a large volume of information from government, academia, and national and international organizations on what the hazards are in the manufacture and retail sale of food. Once the hazards have been defined within each of the business functions (e.g., restaurant food prep of each menu item or supplier production of an ingredient or product), the team should develop and implement systems that are proven to reduce the risk of these hazards. Again, a large volume of information on effective preventative measures is available and continues to be updated by government, academia, and national and international organizations.
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King, H. (2013). Systems. In: Food Safety Management. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6205-7_4
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DOI: https://doi.org/10.1007/978-1-4614-6205-7_4
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