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Retail Food Safety

  • Book
  • © 2014

Overview

Editors:
  1. Jeffrey Farber

    1. Health Canada, Bureau of Microbial Hazards, Ottawa, Canada

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    You can also search for this editor in PubMed   Google Scholar

  2. Jackie Crichton

    1. Consultant, Pakenham, Canada

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    You can also search for this editor in PubMed   Google Scholar

  3. O. Peter Snyder, Jr.

    1. SnyderHACCP, Roseville, USA

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    You can also search for this editor in PubMed   Google Scholar

  • 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

Part of the book series: Food Microbiology and Food Safety (FMFS)

Part of the book sub series: Practical Approaches (PRACT)

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-vi
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  2. An Introduction to Retail Food Safety

    • Jeffrey Farber, Jackie Crichton, O. Peter Snyder Jr.
    Pages 1-2

  3. Control of Pathogens at Retail

    • G. K. Kozak, Jackie Crichton, Jeffrey Farber
    Pages 3-15

  4. Potential Food Safety Risks: Total Store and by Department

    • Jackie Crichton
    Pages 17-36

  5. The Applications and Uses of GFSI-Benchmarked Food Safety Schemes in Relation to Retail

    • Lucia E. Anelich, Kevin P. Swoffer
    Pages 37-41

  6. Listeria monocytogenes, Listeriosis and Control Strategies: What the Retail Deli and Food Safety Manager Need to Know

    • Susan R. Hammons, Haley F. Oliver
    Pages 43-58

  7. Control of Foodborne Viruses at Retail

    • Jason Tetro
    Pages 59-79

  8. An Overview of Retail Food Hygiene in Europe

    • Alec Kyriakides
    Pages 81-131

  9. Retail HACCP-Based Systems

    • Jackie Crichton
    Pages 133-144

  10. Sanitation and Sanitation Issues at Retail

    • Thomas Ford, Amy Opper
    Pages 145-152

  11. Retail Food Handler Certification and Food Handler Training

    • Oscar P. Snyder Jr.
    Pages 153-175

  12. Retail Food Safety Risks for Populations of Different Races, Ethnicities, and Income Levels

    • Jennifer J. Quinlan
    Pages 177-190

  13. Back Matter

    Pages 191-193
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Keywords

About this book

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.

Editors and Affiliations

  • Health Canada, Bureau of Microbial Hazards, Ottawa, Canada

    Jeffrey Farber

  • Consultant, Pakenham, Canada

    Jackie Crichton

  • SnyderHACCP, Roseville, USA

    O. Peter Snyder, Jr.

About the editors

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.

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