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130109s2013 xxu| s |||| 0|eng d |
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|a 9781461462057
|9 978-1-4614-6205-7
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|a 10.1007/978-1-4614-6205-7
|2 doi
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|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
|2 bisacsh
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|a 664
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|a King, Hal.
|e author.
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|a Food Safety Management
|b Implementing a Food Safety Program in a Food Retail Business /
|c by Hal King.
|h [electronic resource] :
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| 264 |
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|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2013.
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| 300 |
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|a XIII, 130 p. 37 illus.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 347 |
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|a text file
|b PDF
|2 rda
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| 490 |
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|a Food Microbiology and Food Safety
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|a Introduction.-�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.
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| 520 |
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|a Food 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.
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| 650 |
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|a Chemistry.
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| 650 |
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|a Food science.
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| 650 |
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|a Public health.
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|a Medicine.
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|a Chemistry.
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|a Food Science.
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| 650 |
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|a Public Health.
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| 650 |
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|a Health Promotion and Disease Prevention.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 776 |
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8 |
|i Printed edition:
|z 9781461462040
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| 830 |
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|a Food Microbiology and Food Safety
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| 856 |
4 |
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|u https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-6205-7
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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