Skip to main content Skip to search Skip to search

Technology & Engineering Food Science

Retail Food Safety

by (author) Jeffrey Farber

edited by Jackie Crichton & O. Peter Snyder

Publisher
Springer/Sci-Tech/Trade
Initial publish date
Oct 2014
Category
Food Science, General, Clinical Medicine
  • Hardback

    ISBN
    9781493915491
    Publish Date
    Oct 2014
    List Price
    $80.5

Classroom Resources

Where to buy it

Description

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.

About the authors

Contributor Notes

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.