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 perspectiveProperly 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 functionDemonstrate examples that can be used for continuous improvement in sustaining and building upon the food safety benefits achieved by the food safety management programGain influence and obtain resources to support food safety responsibilities within the businessDevelop 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 thelife-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.
