000 02242nam a22003617a 4500
001 sulb0073890
003 BD-SySUS
005 20200825115321.0
008 200825t20132013nyua b 001 0 eng d
020 _a9781461462040 (alk. paper)
020 _a1461462045 (alk. paper)
020 _z9781461462057 (ebk.)
040 _aBTCTA
_beng
_cBTCTA
_erda
_dUKMGB
_dYDXCP
_dCDX
_dVMC
_dGSU
_dCLE
_dCNNAI
_dOCLCF
_dOCLCO
_dDLC
_dBD-SySUS
082 _223
_a641.3
_bKIF
100 1 _aKing, Hal,
_eauthor.
_936055
245 1 0 _aFood safety management :
_bimplementing a food safety program in a food retail business /
_cHal King.
264 1 _aNew York :
_bSpringer,
_c[2013]
264 4 _c©2013
300 _axiii, 130 pages :
_billustrations ;
_c25 cm.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
490 1 _aFood Microbiology and Food Safety
504 _aIncludes bibliographical references and index.
505 0 0 _tIntroduction --
_tThe food safety management team --
_tThe food safety management program --
_tSystems --
_tEducation and training --
_tFacilities and capabilities --
_tExecution and verification --
_tGap analysis --
_tInfluence and resources --
_tPartnerships with public health officials.
520 _aThe 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.--
_cSource other than Library of Congress.
650 0 _aFood service
_xSafety measures.
_936056
650 0 _aFood contamination
_xPrevention.
_936057
650 7 _aFood contamination
_xPrevention.
_2fast
_0(OCoLC)fst00930755
_936057
650 7 _aFood service
_xSafety measures.
_2fast
_0(OCoLC)fst00931120
_936056
830 0 _aFood microbiology and food safety series.
_936058
942 _2ddc
_cBK
999 _c75364
_d75364