Retail Food Safety, Softcover reprint of the original 1st ed. 2014 Practical Approaches Series

Currently, there is no one book or textbook that covers all aspects of retail food safety. It is becoming apparent that a number of issues relating to retail food safety have come to the forefront in some jurisdictions of late. For example, a recent USDA risk assessment has pointed out that issues occurring at USA retail appear to be critical in terms of contamination of deli-meat. As well, a large listeriosis outbreak in Quebec pointed to retail cross-contamination as a key issue. In terms of sanitation, a number of advances have been made, but these have not all been synthesized together in one chapter, with a focus on retail. In addition, the whole area of private standards and the Global Food Safety Initiative (GFSI) have come to the forefront of late and these as well will be explored in great detail. Other aspects related to the safety of important food commodities such as seafood, meat, produce and dairy will also be discussed and salient areas addressed.

An Introduction to Retail Food Safety.- Control of pathogens at retail.- Retail Food Safety – Total Store by Department.- The applications and uses of GFSI-benchmarked food safety schemes in relation to retail.- Control of Listeria monocytogenes at retail.- Control of viruses at retail.- An overview of Retail Food Hygiene in Europe.- Retail HACCP-based systems.- Sanitation and sanitation issues at retail.- Retail Food Handler Certification and Food Handler Training.- Retail food safety risks for populations of different races, ethnicities and income levels.

Dr. Jeff Farber is the Director of the Bureau of Microbial Hazards of Health Canada and works in Ottawa, Ontario, Canada Jackie Crichton is a food industry Consultant working in Ottawa, Ontario, Canada Dr. Pete Snyder is the president of Snyder HACCP, a food safety consulting firm, in St Paul, Minnesota.

Discusses the Global Food Safety Initiative (GFSI) Addresses the safety of important food commodities, such as seafood, meat, produce and dairy Discusses the threat and likelihood of food contamination in retail Includes supplementary material: sn.pub/extras