TY  - BOOK
AU  - King, Hal
TI  - Food safety management
T2  - Food Microbiology and Food Safety
SN  - 9781493901999
AV  - RA423.2 .K422F
PY  - 2013///
CY  - Place of publication not identified
PB  - Springer
KW  - Food service -- Safety measures
KW  - Food contamination -- Prevention
N1  - Introduction -- The food safety management team -- The food safety management program -- Systems -- Education and training -- Facilities and capabilities -- Execution and verification -- Gap analysis -- Influence and resources -- Partnerships with public health officials
N2  - This book details effective organization and methods to manage the work necessary to ensure food safety within an organization. It demonstrates step-by-step examples that can be used for The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program
ER  -