|Mccabe Sellers, Beverly|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 12/1/2006
Publication Date: 8/11/2007
Citation: Beattie, S., McCabe Sellers, B.J., Bogle, M.L. 2007. Food safety and bioterrorism. In: Edelstein, S., editor. Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions. Sudbury, MA:Jones and Bartlett, Inc. p. 403-427. Interpretive Summary: This textbook chapter introduces food service managers in training or in continuing education programs to the bioterrorist threats to the United States food supply and specific steps that can reduce this threat in every day feeding of students, employees, or the general public in a wide variety of settings.
Technical Abstract: This book chapter describes the scope of the bioterrorist threat to the United States food supply in terms of food service establishments. Descriptions include the organisms and other agents that may be disseminated by food ingestion and the challenges in differentiation of intentional and unintentional contamination. Categories of agents and risks provide examples of past events and potential future events. Steps that food service managers may take in developing plans to reduce these threats are outlined in the model, Operational Risk Manager (ORM) that provides a systematic approach to prevention of food bioterriorism.