Abstract
The best Food Safety Management System(s)(FSMS) to enable AMC start with a foundation of the Process HACCP plan with a well-defined Prerequisite Control Program specific to the foodservice businesses’ menu. The function of FSMS is to ensure daily execution of all controls necessary to eliminate all biological, chemical, and physical hazards that lead to foodborne illnesses and outbreaks (see Chap. 2). The Food Safety Management System should be developed based on the Process HACCP plan and the Prerequisite Control Program, and establish the procedures (how to perform assessment), monitoring method (what tools will be used), and documentation of the results that show control of all hazards.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
AOAC International (2013) AOAC official method 960.09 – germicidal and detergent sanitizing action of disinfectants. Official Methods of Analysis of AOAC International, Gaithersburg
Best M, Kennedy ME, Coates F (1990) Efficacy of a variety of disinfectants against Listeria spp. Appl Environ Microbiol 56(2):377–380
Centers for Disease Control and Prevention (2018) Norovirus. Preventing Norovirus infection. Available at:https://www.cdc.gov/Norovirus/preventing-infection.html
Conference for Food Protection (2014) Emergency action plan for retail food establishments, 2nd edn. See: http://www.foodprotect.org/media/guide/Emergency%20Action%20Plan%20for%20Retail%20food%20Est.pdf
Duret et al (2017) Quantitative risk assessment of Norovirus transmission in food establishments: evaluating the impact of intervention strategies and food employee behavior on the risk associated with Norovirus in foods. Risk Anal 37(11):1–27. An FDA risk assessment
Food and Drug Administration (FDA) (2017) FDA food code. Recommendations of the United States Public Health Service, Food and Drug Administration, National Technical Information Service Publication number IFS17. Food and Drug Administration
Food and Drug Administration (FDA) (2018) FDA report on the occurrence of foodborne illness risk factors in fast food and full-service restaurants, 2013–2014
Gibson KE, Crandall PG, Ricke SC (2012) Removal and transfer of viruses on food contact surfaces by cleaning cloths. Appl Environ Microbiol 78(9):3037–3044
Jono K, Takayama T, Kuno M, Higashide E (1986) Effect of alkyl chain length of benzalkonium chloride on the bactericidal activity and binding to organic materials. Chem Pharm Bull 34(10):4215–4224
King H (2013) Food safety management: implementing a food safety program in a food retail business. Springer, New York
King H (2018) Is it time to change how we clean and sanitize food contact surfaces with reusable wiping towels?Food Safety Magazine. June/July. Available at:https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2018/is-it-time-to-change-how-we-clean-and-sanitize-food-contact-surfaces-with-reusable-wiping-towels/
King H, Bedale W (2017) Hazard analysis and risk-based preventive controls: improving food safety in human food manufacturing for food businesses. Elsevier, London
King H, MichaelsB (2019) The need for a glove-use management system in retail foodservice. Food Safety Magazine. June/July. Available at: https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2019/the-need-for-a-glove-use-management-system-in-retail-foodservice/
Lambert RJW, Johnston MD (2001) The effect of interfering substances on the disinfection process: a mathematical model. J Appl Microbiol 91(3):548–555
Leinwand SE, Glanz K, Keenan BT, Branas CC (2017) Inspection frequency, sociodemographic factors, and food safety violations in chain and 77 nonchain restaurants, Philadelphia, Pennsylvania, 2013-2014. Public Health Rep 10:1–8
Luning PA, Bango L, Kussaga J, Rovira J, Marcelis WJ (2008) Comprehensive analysis and differentiated assessment of food safety control systems: a diagnostic instrument. Trends Food Sci Technol 19(10):522–534
Luning PA, Marcelis WJ, Rovira J, Van der Spiegal M, Uyttendaela M, Jacxsens L (2009) Systematic assessment of core assurance activities in a company-specific food safety management system. Trends Food Sci Technol 20(6):300–312
Morbidity and Mortality Weekly Report (2002) Recommendations and reports. 51(RR-16)
Shen C, Luo Y, Nou X, Wang Q, Millner P (2013) Dynamic effects of free chlorine concentration, organic load, and exposure time on the inactivation of Salmonella, Escherichia coli O157: H7, and non-O157 Shiga toxin–producing E. coli. J Food Prot 76(3):386–393
Tebbutt GM (1986) An evaluation of various working practices in shops selling raw and cooked meats. EpidemiolInfect 97(1):81–90
Tebbutt GM (1988) Laboratory evaluation of disposable and re-usable disinfectant cloths for cleaning food contact surfaces. EpidemiolInfect 101(2):367–375
U.S. Environmental Protection Agency (2018) Pesticides, tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Fed Reg 69:23113–23142. Available at:https://www.ecfr.gov/cgi-bin/text-idx?SID=fb2d71d9f2edfd0d6cdba8471006bb55&mc=true&node=se40.26.180_1940&rgn=div8
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Switzerland AG
About this chapter
Cite this chapter
King, H. (2020). Design of Food Safety Management Systems Using the Process HACCP Plan and Prerequisite Control Program. In: Food Safety Management Systems. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-030-44735-9_4
Download citation
DOI: https://doi.org/10.1007/978-3-030-44735-9_4
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-44734-2
Online ISBN: 978-3-030-44735-9
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)