MARC Record from Library of Congress

LEADER: 02261cam a22003857i 4500
001 2012954794
003 DLC
005 20150115080733.0
008 121128t20132013nyua b 001 0 eng d
010 $a 2012954794
016 7 $a016199757$2Uk
020 $a9781461462040 (alk. paper)
020 $a1461462045 (alk. paper)
020 $z9781461462057 (ebk.)
035 $a(OCoLC)ocn813948763
040 $aBTCTA$beng$cBTCTA$erda$dUKMGB$dYDXCP$dCDX$dVMC$dGSU$dCLE$dCNNAI$dOCLCF$dOCLCO$dDLC
042 $alccopycat
050 00 $aTX911.3.S24$bK56 2013
100 1 $aKing, Hal,$eauthor.
245 10 $aFood safety management :$bimplementing a food safety program in a food retail business /$cHal King.
264 1 $aNew York :$bSpringer,$c[2013]
264 4 $c©2013
300 $axiii, 130 pages :$billustrations ;$c25 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aFood Microbiology and Food Safety
505 00 $tIntroduction --$tThe food safety management team --$tThe food safety management program --$tSystems --$tEducation and training --$tFacilities and capabilities --$tExecution and verification --$tGap analysis --$tInfluence and resources --$tPartnerships with public health officials.
520 $aThe goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program.--$cSource other than Library of Congress.
504 $aIncludes bibliographical references and index.
650 0 $aFood service$xSafety measures.
650 0 $aFood contamination$xPrevention.
650 7 $aFood contamination$xPrevention.$2fast$0(OCoLC)fst00930755
650 7 $aFood service$xSafety measures.$2fast$0(OCoLC)fst00931120
830 0 $aFood microbiology and food safety series.