title: Public health planning tools and compliance: food and water.
abstract: Overall food and water safety can be managed effectively through careful analysis of risks; implementation of site-specific food and water safety programs, including HACCP systems; careful assignment of responsibilities for implementation; and follow-up evaluation of effectiveness.
authors.affiliation: NewFields, 730 17th Street, Suite 925, Denver, CO 80202, USA. mbalge@newfields.com
authors.forename: Marci Z
authors.initials: MZ
authors.lastname: Balge
mesh_terms: D005506:Food Contamination / Q000517:prevention & control*; D019649:Food Industry / Q000379:methods / Q000592:standards*; D005517:Foodborne Diseases / Q000453:epidemiology; D006285:Health Planning / Q000458:organization & administration*; D006801:Humans; D006920:Hygiene; D016272:Occupational Health; D016730:Program Development; D016016:Proportional Hazards Models; D011634:Public Health; D018570:Risk Assessment; D012308:Risk Management; D012498:Sanitary Engineering / Q000379:methods / Q000592:standards*; D014876:Water Pollution / Q000517:prevention & control*