Food Safety Management: Essential Guide to Food Microbiology & Safety Practices for Restaurants, Catering & Home Kitchens
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DESCRIPTION
The 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. The book will also focus on how to choose and work with the appropriate partners, validate the value to the business, and initiate the new component throughout the organization, including how to sustain the component within the program. Five features of this book that make it distinctive are: Most current “How to” book on leading a food safety department from the perspective of a respected national brandProvides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model 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
REVIEWS
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4.5
This book is a well organized and comprehensive outline of the necessary components of food safety management. In each chapter Hal King, Ph.D. discusses in detail the requirements for effective food safety management. I especially found it useful as at the end of each chapter he lists all resources related to the chapter.This is a must read for food safety professionals. It is filled with information related to Federal, State and certification bodies, guidance documents and studies related to foodborne illness. One particular study “found that complaint rates of customers was positively correlated to foodborne disease outbreaks with 69% of outbreaks detected through customer complaints to local health departments.”I found chapter 8 insightful as it discusses Gap Analysis and when this is performed correctly takes 3 months. “The Gap analysis should form the basis (road map) of the necessary data to influence the business and require the necessary resources in annual planning cycles until all deficiencies are resolved, prioritizing resolution based on risk”In chapter 9 he provides insight on utilizing influence and gaining resources through collaboration and multifunctional team work. This is something we can all apply in any role or function in any industry. “The work performed by the food safety management team is most easily supported after a serious food safety issue occurs within the organization. Likewise, the program becomes less noticed and more difficult to support when there have been no direct customer-related food safety issues within the business “.
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