1. Introduction
a. Is it not a question of if but when
b. What can be done c. What is active managerial control and why is it needed now
d. How does Process HACCP work
e. A case study: one incident, two different outcomes
f. Why daily food safety management systems vs. audits
g. Why food safety management systems vs. checklist
h. How to use this book to achieve active managerial control of foodborne illness risk factors in your restaurant(s)
i. References
2. Hazards and their contributing factors to foodborne illness risk in foodservice establishments
a. Foodborne illnesses in foodservice establishments- sporadic events vs. outbreaks
b. Foodborne illness risk and the contributing factors associated with foodservice establishments
c. References
3. The Process HACCP plan and Prerequisite Control Program necessary to develop food safety management systems in foodservice establishments
a. HACCP is the foundation of prevention
b. HACCP in retail foodservice
c. Hazards in food preparation processes and their effective controls using CCP's and PCP's
d. Design of the Process HACCP plan and Prerequisite Control Program
e. References
4. Design of food safety management systems using the Process HACCP plan and Prerequisite Control Program
a. The case for food safety management systems
b. Prerequisite Control Program for the control of hazards in food safety management systems
c. A food safety management system based on the Process HACCP plan and Prerequisite Control Program
d. Other food safety management systems based on the Prerequisite Control Program
e. Food safety management systems vs. system
f. References 5. Training to enable food safety management systems
a. Training necessary to achieve demonstration of knowledge of foodborne illness risk factors
b. Role of owners/operators/general managers
c. Role of managers
d. Role of food handlers
e. Training tools
f. References
6. Facilities that enable food safety management systems execution
a. Facility design for reduction of risk
b. Menu impact on facility design
c. Facility design for the Process HACCP plan and Prerequisite control program
d. Enabling handwashing to prevent hazards during food preparation processes
e. Design for cleaning and sanitation
f. Preventing pest infestations g. Signage and job aids in design
a. References
7. Digital tec
About the Author: Dr. Hal King is a public health professional who has worked in the government (Centers for Disease Control and Prevention), academia (Emory University School of Medicine), military (US Army Reserves), and food industry (Chick-fil-A inc.) sectors to innovate public health intervention strategies for the prevention of infectious diseases. He is currently the CEO of Active Food Safety LLC (an advisory services and products company), and the founder of Public Health Innovations LLC.
