Retail Food Safety [Paperback]

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.

1. An Introduction to Retail Food Safety - Jackie Crichton, Pete Snyder and Jeff Farber

2. Control of pathogens at retail - Gosia Kozak, Jeff Farber and Jackie Crichton

3. Retail Food Safety  Total Store by Department - Jackie Crichton

4. The applications and uses of GFSI-benchmarked food safety schemes in relation to retail - Lucia Anelich and Kevin Swoffer

5. Control of Listeria monocytogenes at retail  Haley Oliver and Susan Hammons

6. Control of viruses at retail  Jason Tetro

7. An overview of Retail Food Hygiene in Europe - Alec Kyriakides

8. Retail HACCP-based systems  Jackie Crichton

9. Sanitation and sanitation issues at retail  Tom Ford and Amy Opper

10. Retail Food Handler Certification and Food Handler Training  Pete Snyder

11. Retail food safety risks for populations of different races, ethnicls4