Biomedical Engineering Reference
In-Depth Information
7.6
In Store Prepared Foods and Service Counters
Large supermarkets operate a variety of service counters where food may be
prepared in store and served to the customer on request. Such counters include salad
bars, olive bars, in store bakery counters, pizza counters, meat, fi sh and poultry
counters, delicatessens and many more. Essentially such counters are versions of
standalone shops that still exist in most countries specialising in each of these com-
modity areas, e.g. butchers (UK), boucherie (France), Metzgerie (Germany); bakers
(UK), boulangerie (France), Bäckerei (Germany), panifi cio (Italy); delicatessen
(UK), charcuterie (France), Feinkost (Germany), salumeria (Italy), etc.
These shops or parts of a store represent the highest risk areas as they usually
bring the store colleague and sometimes the customer into direct contact with foods,
many of which will be RTE.
The key challenge in these areas of the store is undoubtedly microbiological
posed by cross-contamination hazards, temperature control and shelf life, together
with potential allergen contamination due to the open and extensive handling asso-
ciated with these foods. Some in store operations also present signifi cant challenges
regarding the control of physical hazards, i.e., bakery.
Delicatessen counter
—The delicatessen counter serves the widest variety of
RTE food, from cooked sliced meats, cheeses, dips, air dried or fermented meats
and sandwiches among many others. Most delicatessens consist of a refrigerated
counter often covered with a glass or plastic screen. Products are served by counter
staff who may slice or decant product to order (Fig.
7.1
). Products are merchan-
dised on display plates or bowls in the well of the counter and refrigerated air is
Fig. 7.1
Delicatessen counter with cooked meat slicer in background
