Food Safety Management Systems: Achieving Active Managerial Control of Foodborne Illness Risk Factors in a Retail Food Service Business

This foodborne disease outbreak prevention manual, written and edited by Dr. Hal King, is a published, first-of-its-kind guide for the retail food service industry. Drawing on public health data and industry expertise, the book helps organizations design and implement food safety management systems to achieve Active Managerial Control and reduce outbreak risk. It serves as an essential resource for retail foodservice professionals and leaders responsible for building and managing food safety programs.