Food Safety Management System

Many studies have indicated that most cases of food borne outbreaks associated with food service establishments like restaurants (CDC, 2000; CDC, 2013; Jones et al., 2004; Simon et al., 2005). It is estimated that foodborne diseases cause 48 million illnesses each year in the United States, including 9.4 million caused by known pathogens (CDC, 2013). Also, over 40 different foodborne microbial pathogens, including bacteria, parasites, viruses and fungi are believed to cause human illnesses (Buzby et al., 1996). Because of the increased consumption of food outside the home, food safety, particularly in restaurants, has a great importance for public health (Pilling et al., 2008). Although the accurate proportion of foodborn illnesses related to restaurant dining is unknown (Simon et al., 2005), but the surveillance data about foodborne disease

The authors believe that enough knowledge and training of employees and managers about the principles of food safety is very important in initial steps of the implementation of a food safety management system in food service establishments, especially in restaurants because individuals with food safety certification do the operations with more appropriate food safety practices. To ensure the safety of food, application of prerequisite programs and later HACCP is essential in food service areas. For the effective application of prerequisite practices, managers need to hire experts to acquire the necessary authority for HACCP system implementation. Also, it is necessary that the regulatory authorities provide clear and sufficient information to ensure about full and uniform compliance with