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