000 03945nam a22005057a 4500
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003 BD-SySUS
005 20160413122259.0
007 cr nn 008mamaa
008 130109s2013 xxu| s |||| 0|eng d
020 _a9781461462057
_9978-1-4614-6205-7
024 7 _a10.1007/978-1-4614-6205-7
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aKing, Hal.
_eauthor.
245 1 0 _aFood Safety Management
_h[electronic resource] :
_bImplementing a Food Safety Program in a Food Retail Business /
_cby Hal King.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2013.
300 _aXIV, 130 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Microbiology and Food Safety
505 0 _aIntroduction.- 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 -- Index.
520 _aFood Safety Management is intended for retail food safety professionals and business leaders tasked to build and manage food safety programs, as well as regulatory professionals, academic researchers, including students of food science, and other food industry professionals who work to ensure the safety of food along the supply chain. This book will help the reader to: Develop and lead a food safety management program/department using a national brand perspective Properly organize to manage the work necessary to ensure that food safety is a priority within all business functions in the organization (from supplier to retail units) Provide the systems, broad specifications, expected training/education, and facility design needs to manage food safety risk in each business function Demonstrate examples that can be used for continuous improvement in sustaining and building upon the food safety benefits achieved by the food safety management program Gain influence and obtain resources to support food safety responsibilities within the business Develop important relationships with public health officials based on new science and current regulatory compliance to ensure cost effective business management About the Author Dr. Hal King is a public health professional who has worked in the government, academia, and industry sectors to innovate public health intervention strategies for the prevention of infectious diseases.  He is currently the Director of Food and Product Safety at Chick-fil-A Inc.  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.
650 0 _aChemistry.
650 0 _aFood
_xBiotechnology.
650 0 _aPublic health.
650 0 _aHealth promotion.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aPublic Health.
650 2 4 _aHealth Promotion and Disease Prevention.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461462040
830 0 _aFood Microbiology and Food Safety
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-6205-7
912 _aZDB-2-CMS
942 _2Dewey Decimal Classification
_ceBooks
999 _c44571
_d44571