語系:
繁體中文
English
說明(常見問題)
回圖書館首頁
手機版館藏查詢
登入
回首頁
切換:
標籤
|
MARC模式
|
ISBD
Food safety management systems = ach...
~
King, Hal.
FindBook
Google Book
Amazon
博客來
Food safety management systems = achieving active managerial control of foodborne illness risk factors in a retail foodservice business /
紀錄類型:
書目-電子資源 : Monograph/item
正題名/作者:
Food safety management systems/ by Hal King.
其他題名:
achieving active managerial control of foodborne illness risk factors in a retail foodservice business /
作者:
King, Hal.
出版者:
Cham :Springer International Publishing : : 2020.,
面頁冊數:
xxiv, 182 p. :ill., digital ;24 cm.
內容註:
Forward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index.
Contained By:
Springer Nature eBook
標題:
Food industry and trade - Safety measures. -
電子資源:
https://doi.org/10.1007/978-3-030-44735-9
ISBN:
9783030447359
Food safety management systems = achieving active managerial control of foodborne illness risk factors in a retail foodservice business /
King, Hal.
Food safety management systems
achieving active managerial control of foodborne illness risk factors in a retail foodservice business /[electronic resource] :by Hal King. - Cham :Springer International Publishing :2020. - xxiv, 182 p. :ill., digital ;24 cm. - Practical approaches,2626-7578. - Practical approaches..
Forward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index.
This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.
ISBN: 9783030447359
Standard No.: 10.1007/978-3-030-44735-9doiSubjects--Topical Terms:
738750
Food industry and trade
--Safety measures.
LC Class. No.: TP373.5 / .K55 2020
Dewey Class. No.: 363.192
Food safety management systems = achieving active managerial control of foodborne illness risk factors in a retail foodservice business /
LDR
:03302nmm a2200337 a 4500
001
2257781
003
DE-He213
005
20200708004045.0
006
m d
007
cr nn 008maaau
008
220420s2020 sz s 0 eng d
020
$a
9783030447359
$q
(electronic bk.)
020
$a
9783030447342
$q
(paper)
024
7
$a
10.1007/978-3-030-44735-9
$2
doi
035
$a
978-3-030-44735-9
040
$a
GP
$c
GP
041
0
$a
eng
050
4
$a
TP373.5
$b
.K55 2020
072
7
$a
TDCT
$2
bicssc
072
7
$a
TEC012000
$2
bisacsh
072
7
$a
TDCT
$2
thema
082
0 4
$a
363.192
$2
23
090
$a
TP373.5
$b
.K52 2020
100
1
$a
King, Hal.
$3
3529259
245
1 0
$a
Food safety management systems
$h
[electronic resource] :
$b
achieving active managerial control of foodborne illness risk factors in a retail foodservice business /
$c
by Hal King.
260
$a
Cham :
$b
Springer International Publishing :
$b
Imprint: Springer,
$c
2020.
300
$a
xxiv, 182 p. :
$b
ill., digital ;
$c
24 cm.
490
1
$a
Practical approaches,
$x
2626-7578
505
0
$a
Forward -- 1. Introduction -- 2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments -- 3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments -- 4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program -- 5. Training to enable food safety management systems -- 6. Facilities that enable food safety management systems execution -- 7. Digital technology to enable food safety management systems -- 8. The business value proposition in using food safety management systems -- Appendix A -- Appendix B -- Index.
520
$a
This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.
650
0
$a
Food industry and trade
$x
Safety measures.
$3
738750
650
0
$a
Food industry and trade
$x
Sanitation.
$3
851328
650
1 4
$a
Food Science.
$3
890841
650
2 4
$a
Public Health.
$3
624351
650
2 4
$a
Management.
$3
516664
710
2
$a
SpringerLink (Online service)
$3
836513
773
0
$t
Springer Nature eBook
830
0
$a
Practical approaches.
$3
3410147
856
4 0
$u
https://doi.org/10.1007/978-3-030-44735-9
950
$a
Biomedical and Life Sciences (SpringerNature-11642)
筆 0 讀者評論
館藏地:
全部
電子資源
出版年:
卷號:
館藏
1 筆 • 頁數 1 •
1
條碼號
典藏地名稱
館藏流通類別
資料類型
索書號
使用類型
借閱狀態
預約狀態
備註欄
附件
W9413409
電子資源
11.線上閱覽_V
電子書
EB TP373.5 .K55 2020
一般使用(Normal)
在架
0
1 筆 • 頁數 1 •
1
多媒體
評論
新增評論
分享你的心得
Export
取書館
處理中
...
變更密碼
登入