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

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