{"product_id":"food-safety-management-systems-hal-king-9783030447342","title":"Food Safety Management Systems: Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business","description":"\u003cp\u003e\u003cb\u003e1. \u003c\/b\u003e\u003cb\u003eIntroduction\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ea. Is it not a question of if but when\u003c\/p\u003e b. What can be done\u003cp\u003e\u003c\/p\u003e \u003cp\u003ec. What is active managerial control and why is it needed now\u003c\/p\u003e \u003cp\u003ed. How does Process HACCP work\u003c\/p\u003e \u003cp\u003ee. A case study: one incident, two different outcomes\u003c\/p\u003e \u003cp\u003ef. Why daily food safety management systems vs. audits\u003c\/p\u003e \u003cp\u003eg. Why food safety management systems vs. checklist\u003c\/p\u003e \u003cp\u003eh. How to use this book to achieve active managerial control of foodborne illness risk factors in your restaurant(s)\u003c\/p\u003e \u003cp\u003ei. References\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2. \u003c\/b\u003e\u003cb\u003eHazards and their contributing factors to foodborne illness risk in foodservice establishments\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ea. Foodborne illnesses in foodservice establishments- sporadic events vs. outbreaks\u003c\/p\u003e \u003cp\u003eb. Foodborne illness risk and the contributing factors associated with foodservice establishments\u003c\/p\u003e \u003cp\u003ec. References\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3. \u003c\/b\u003e\u003cb\u003eThe Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ea. HACCP is the foundation of prevention\u003c\/p\u003e \u003cp\u003eb. HACCP in retail foodservice\u003c\/p\u003e \u003cp\u003ec. Hazards in food preparation processes and their effective controls using CCP's and PCP's\u003c\/p\u003e \u003cp\u003ed. Design of the Process HACCP plan and Prerequisite Control Program \u003c\/p\u003e \u003cp\u003ee. References\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4. \u003c\/b\u003e\u003cb\u003eDesign of food safety management systems using the Process HACCP plan and Prerequisite Control Program\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ea. The case for food safety management systems\u003c\/p\u003e \u003cp\u003eb. Prerequisite Control Program for the control of hazards in food safety management systems\u003c\/p\u003e \u003cp\u003ec. A food safety management system based on the Process HACCP plan and Prerequisite Control Program\u003c\/p\u003e \u003cp\u003ed. Other food safety management systems based on the Prerequisite Control Program\u003c\/p\u003e \u003cp\u003ee. Food safety management systems vs. system\u003c\/p\u003e f. References\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5. \u003c\/b\u003e\u003cb\u003eTraining to enable food safety management systems\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ea. Training necessary to achieve demonstration of knowledge of foodborne illness risk factors\u003c\/p\u003e \u003cp\u003eb. Role of owners\/operators\/general managers\u003c\/p\u003e \u003cp\u003ec. Role of managers\u003c\/p\u003e \u003cp\u003ed. Role of food handlers\u003c\/p\u003e \u003cp\u003ee. Training tools\u003c\/p\u003e \u003cp\u003ef. References\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6. \u003c\/b\u003e\u003cb\u003eFacilities that enable food safety management systems execution\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ea. Facility design for reduction of risk\u003c\/p\u003e \u003cp\u003eb. Menu impact on facility design\u003c\/p\u003e \u003cp\u003ec. Facility design for the Process HACCP plan and Prerequisite control program\u003c\/p\u003e \u003cp\u003ed. Enabling handwashing to prevent hazards during food preparation processes\u003c\/p\u003e \u003cp\u003ee. Design for cleaning and sanitation\u003c\/p\u003e f. Preventing pest infestations \u003cp\u003e\u003c\/p\u003e \u003cp\u003eg. Signage and job aids in design\u003c\/p\u003e\u003cp\u003ea. References\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7. \u003c\/b\u003e\u003cb\u003eDigital tec\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hal King\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 3030447340\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9783030447342\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Springer\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/01\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 182\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.03lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.21h x 6.14w x 0.50d\u003c\/b\u003e\u003c\/p\u003e","brand":"Hal King","offers":[{"title":"Hardcover","offer_id":44126638964991,"sku":"9783030447342","price":139.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_17499266-8818-47eb-b877-cf1f98c4f2ce.jpg?v=1687449311","url":"https:\/\/www.whiterainbookhouse.com\/products\/food-safety-management-systems-hal-king-9783030447342","provider":"WR Book House","version":"1.0","type":"link"}