000			04052nam a2200433 i 4500
999			_c121592 _d121592
001			121592
003			ES-MaUEC
005			20230102114140.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			200701s2020 gw a o |||| 0|eng d
020			_a9783030447359
024	7		_a10.1007/978-3-030-44735-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP248.65.F66 _b2020 EB
100	1		_aKing, Hal _eautor _4http://id.loc.gov/vocabulary/relators/aut _0http://id.loc.gov/authorities/names/no2008135142 _1http://viaf.org/viaf/63829873 _9675396
245	1	0	_aFood Safety Management Systems : _bAchieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business _cby Hal King
250			_aFirst edition
264		1	_aCham _bImprint: Springer _c2020
264		1	_aCham _bSpringer International Publishing _c2020
300			_a1 recurso en línea (XXIV, 182 páginas) _b27 ilustraciones, 1 ilustración a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aPractical Approaches _x2626-7578
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_aForward -- 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			_aThis 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.
988			_aSpringer_Biomedlife_03082020
650		7	_2embne _9158790 _aBiotecnología alimentaria
776	0	8	_iPrinted edition: _z9783030447342
776	0	8	_iPrinted edition: _z9783030447366
776	0	8	_iPrinted edition: _z9783030447373
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-44735-9 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b08/2020 _dz _ek _zSI