Facilities That Enable Food Safety Management Systems Execution
Design specifications of primary food storage and preparation areas are key to enabling Active Managerial Control of food safety hazards using Food Safety Management Systems (FSMS) in a foodservice establishment. These specifications are necessary to ensu
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Hal King
Food Safety Management Systems Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business
Food Microbiology and Food Safety Practical Approaches
Series Editor: Michael P. Doyle Regents Professor of Food Microbiology (Retired) Center for Food Safety University of Georgia Griffin, GA, USA
Food Microbiology and Food Safety Series The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals. Series Editor Michael P. Doyle, Regents Professor of Food Microbiology (Retired), Center for Food Safety, University of Georgia, Griffin, GA, USA Editorial Board Francis F. Busta, Director, National Center for Food Protection and Defense, University of Minnesota, Minneapolis, MN, USA Patricia Desmarchelier, Food Safety Consultant, Brisbane, Australia Jeffrey Farber, Department of Food Science, University of Guelph, ON, Canada Vijay Juneja, Supervisory Lead Scientist, USDA-ARS, Philadelphia, PA, USA Manpreet Singh, Department of Food Sciences, Purdue University, West Lafayette, IN, USA Ruth Petran, Vice President of Food Safety and Pubic Health, Ecolab, Eagan, MN, USA Elliot Ryser, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA More information about this series at http://www.springer.com/series/7131
Hal King
Food Safety Management Systems Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business
Hal King Saint Simons Island, GA, USA
ISSN 2626-7578 ISSN 2626-7586 (electronic) Practical Approaches ISBN 978-3-030-44734-2 ISBN 978-3-030-44735-9 (eBook) https://doi.org/10.1007/978-3-030-44735-9 © Springer Nature Switzerland AG 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither
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