Food Safety Management Systems

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. 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.

Autorentext
Dr. Hal King is a public health professional who has worked in the government (Centers for Disease Control and Prevention), academia (Emory University School of Medicine), military (US Army Reserves), and food industry (Chick-fil-A inc.) sectors to innovate public health intervention strategies for the prevention of infectious diseases. He is currently the CEO of Active Food Safety LLC (an advisory services and products company), and the founder of Public Health Innovations LLC.

Inhalt

1. Introduction

a. Is it not a question of if but when b. What can be done

c. What is active managerial control and why is it needed now

d. How does Process HACCP work

e. A case study: one incident, two different outcomes

f. Why daily food safety management systems vs. audits

g. Why food safety management systems vs. checklist

h. How to use this book to achieve active managerial control of foodborne illness risk factors in your restaurant(s)

i. References

2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments

a. Foodborne illnesses in foodservice establishments- sporadic events vs. outbreaks

b. Foodborne illness risk and the contributing factors associated with foodservice establishments

c. References

3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments

a. HACCP is the foundation of prevention

b. HACCP in retail foodservice

c. Hazards in food preparation processes and their effective controls using CCP's and PCP's

d. Design of the Process HACCP plan and Prerequisite Control Program

e. References

4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program

a. The case for food safety management systems

b. Prerequisite Control Program for the control of hazards in food safety management systems

c. A food safety management system based on the Process HACCP plan and Prerequisite Control Program

d. Other food safety management systems based on the Prerequisite Control Program

e. Food safety management systems vs. system f. References

5. Training to enable food safety management systems

a. Training necessary to achieve demonstration of knowledge of foodborne illness risk factors

b. Role of owners/operators/general managers

c. Role of managers

d. Role of food handlers

e. Training tools

f. References

6. Facilities that enable food safety management systems execution

a. Facility design for reduction of risk

b. Menu impact on facility design

c. Facility design for the Process HACCP plan and Prerequisite control program

d. Enabling handwashing to prevent hazards during food preparation processes e. &nbs...