Food Safety Management
Implementing a Food Safety Program in a Food Retail Business
Part of the Food Microbiology and Food Safety book series (FMFS)
Also part of the Practical Approaches book sub series (PRACT)
Part of the Food Microbiology and Food Safety book series (FMFS)
Also part of the Practical Approaches book sub series (PRACT)
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:
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 the life-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.