Abstract
The food safety management program within a food retail business and the regulatory (FDA, USDA, state environmental health/health departments) and investigative agencies (CDC, state epidemiology investigations departments) have a common goal: to prevent retail customers from getting a foodborne illness. From the public health professionals’ point of view, it is both their career mandate and their organization’s mission to protect customers from foodborne illnesses; from the food safety management team point of view, in addition to customer safety, it builds loyalty and trust and brand equity and can lead to increase in sales. Because of this common goal to prevent retail customers from getting a foodborne illness, improving partnerships between industry and government food safety professionals can significantly improve public health and the retail food businesses bottom line.
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King, H. (2013). Partnerships with Public Health Officials. In: Food Safety Management. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6205-7_10
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DOI: https://doi.org/10.1007/978-1-4614-6205-7_10
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