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.

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

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
Forward.- 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.