Mock up cover design- Copyright Springer

                 Mock up cover design- Copyright Springer

New Book on food safety management systems needed in foodservice  


Springer Publishers 2019

This book will help the retail food service and sales industry implement Active Managerial Control Systems to prevent foodborne disease outbreaks in their food facilities. 

Over 60% of all US foodborne disease outbreaks are caused by foodservice establishment hazards that occur during the processes of sourcing, storing, preparing and serving food

Active food safety management of food safety hazards in foodservice operations requires a food safety management system based on Process HACCP for foodservice.

Process HACCP food safety management systems as described in Annex 4 of the FDA Food Code can prevent the majority of all foodborne disease outbreaks by controlling the top five risk factors that most often lead to the contamination of food