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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 halking@activefoodsafety.com.
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.
Food safety concerns of off-premises sales for restaurants are the food safety risks associated with food preparation and the additional risk of keeping the food safe after the food has been prepared.
Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.
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.
