Editors:
- 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)
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Front Matter
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Back Matter
About this book
Editors and Affiliations
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Health Canada, Bureau of Microbial Hazards, Ottawa, Canada
Jeffrey Farber
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Consultant, Pakenham, Canada
Jackie Crichton
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SnyderHACCP, Roseville, USA
O. Peter Snyder, Jr.
About the editors
Bibliographic Information
Book Title: Retail Food Safety
Editors: Jeffrey Farber, Jackie Crichton, O. Peter Snyder, Jr.
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-1-4939-1550-7
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2014
Hardcover ISBN: 978-1-4939-1549-1Published: 08 October 2014
Softcover ISBN: 978-1-4939-5288-5Published: 23 August 2016
eBook ISBN: 978-1-4939-1550-7Published: 07 October 2014
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: VI, 193
Number of Illustrations: 4 b/w illustrations, 6 illustrations in colour
Topics: Food Science, Chemistry/Food Science, general, Documentation and Information in Chemistry, Biomedicine general