Food Safety Management Systems: Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business (Food Microbiology and Food Safety)

Description

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. Foreword Preface References Contents Abbreviations Chapter 1: Introduction Is It Not a Question of IF but WHEN? What Can Be Done? What Is Active Managerial Control and Why Is It Needed Now? How Does Process HACCP Work? A Case Study: One Incident, Two Different Outcomes Two Different Outcomes Based on the Absence and Presence of AMC Scenario 1: Without AMC Scenario 2: With AMC After Events Analysis Why Daily Food Safety Management Systems vs Audits Why Food Safety Management Systems Vs Checklist How to Use This Book to Achieve Active Managerial Control of Foodborne Illness Risk Factors in Your Restaurant(s) References Chapter 2: Hazards and Their Contributing Factors to Foodborne Illness Risk in Foodservice Establishments Foodborne Illnesses in Foodservice Establishments—Sporadic Events vs. Outbreaks Foodborne Illness Risk and the Contributing Factors Associated with Foodservice Establishments References Chapter 3: The Process HACCP Plan and Prerequisite Control Program Necessary to Develop Food Safety Management Systems in Foodservice Establishments HACCP Is the Foundation of Prevention HACCP in Retail Foodservice Hazards in Food Preparation Processes and Their Effective Controls Using CCPs and PCPs Design of the Process HACCP Plan and Prerequisite Control Program References Chapter 4: Design of Food Safety Management Systems Using the Process HACCP Plan and Prerequisite Control Program Food Safety Management Systems Vs. System The Case for Food Safety Management Systems Prerequisite Control Program for the Control of Hazards in Food Safety Management Systems A Food Safety Management System Based on the Process HACCP Plan and Prerequisite Control Program Other Food Safety Management Systems Based on the Prerequisite Control Program Cleaning and Sanitation Food Safety Management System Emergency Food Safety Management System Supply Chain Food Safety Management System Corporate Management of Food Safety Management System(s) in the Foodservice Locations References Chapter 5: Training to Enable Food Safety Management Systems Training Necessary to Achieve Demonstration of Knowledge of Foodborne Illness Risk Factors Role of Owners/Operators/General Managers Role of Managers Role of Managers in the Monitoring and Assessment of Food Safety Management Systems Managers’ Role in Training Employees Role of Food Handlers Training Tools References Chapter 6: Facilities That Enable Food Safety Management Systems Execution Facility Design for Reduction of Risk Menu Impact on Facility Design Facility Design for the Process HACCP Plan and Prerequisite Control Program Facility Design for Receiving Facility Design for Storing Facility Design for Preparing, Cooking, and Reheating Facility Design for Cooling, Hot Holding, and Serving Enabling Hand Washing to Prevent Hazards During Food Preparation Processes Design for Cleaning and Sanitation Preventing Pest Infestations Signage and Job Aids in Design References Chapter 7: Digital Technology to Enable Food Safety Management Systems Why Digital Digital Food Safety Management Systems Better Facilitate Control of Hazards on a Daily Basis Recommended Components of Effective Digital Food Safety Management Systems Digital IoT Digital Data Analytics A Case Study to Demonstrate the Efficacy of Digital Food Safety Management Systems to Prevent Norovirus Outbreaks The Future of Digital Food Safety Managements References Chapter 8: The Business Value Proposition in Using Food Safety Management Systems Prevent Foodborne Illnesses for the Benefit of the Public Health Prevent Associated Cost of Foodborne Illness Mitigation Prevent Health Inspection Violations and Improve Health Inspection Scores/Grades Enable Foodservice Operators to Address False Claims from Customers References Appendices Appendix A Contamination Factors Proliferation/Amplification Factors (Bacterial Outbreaks Only) Survival Factors (Primarily Bacterial Outbreaks) Appendix B A Regulator’s Perspective on Food Safety Management Systems to Achieve Active Managerial Control in Foodservice Operations: Shannon Mckeon, REHS Environmental Health Specialist III The Value of Active Managerial Control The Regulator’s Responsibility to Assess and Promote Active Managerial Control AMC Recognition Programs Can Improve Food Safety in Foodservice Businesses How to Establish Active Managerial Control Programs in Regulatory Departments Summary Index