About this book
· Provides the proper organization and methods to manage the work necessary
to ensure food safety within the organization
· Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities
· Provides examples on how to gain influence and obtain resources to support food safety responsibilities
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 perspective
- Provide the proper organization to manage the work necessary to ensure 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 function
- Demonstrate examples that can be used for continuous improvement in sustaining and building upon the food safety benefits achieved by the food safety management program
- Provide methods to gain influence and obtain resources to support food safety responsibilities within the business
- Develop important relationships with public health officials based on new science and current regulatory compliance to ensure cost effective business management
Table of contents
Introduction.- The Food Safety Management Team.- The Food Safety Management Program.- Systems.- Education and Training.- Facilities and Capabilities.- Execution and Verification.- Gap Analysis.- Influence and Resources.- Partnerships with Public Health Officials.- Index.