Hal King, Ph.D. is Managing Partner of Active Food Safety, www.activefoodsafety.com, and a member of the Editorial Advisory Board of Food Safety Magazine. He can be reached at email@example.com.
New uses for existing technologies are being deployed in foodservice establishments to prevent persistent pathogens like Salmonella, and viral pathogens like norovirus and Hepatitis A, on surfaces where continuous sanitation and disinfection is needed.
The food safety management program in a foodservice business should be periodically benchmarked against the most current regulatory requirements and best-in-class food safety standards to determine if gaps exist in the program. The gap analysis should be performed by a third party to ensure an unbiased benchmark, and include a review of the corporate governance, systems/speciﬁcations, training/education, supply chain management, foodservice operations, and facilities design. The food safety management team should coordinate and review all deﬁciencies with an action plan prioritized to the level of risk identiﬁed.
It is imperative that we have an immediate paradigm shift in how we manage risk in foodservice establishments to significantly decrease the health and economic burden of foodborne illnesses. This article discusses how to develop a prerequisite program that can be used to train and be monitored via a Food Safety Management System (FSMS) in a foodservice establishment.
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.