Biomedical Engineering Reference
In-Depth Information
Fig. 7.3
Meat counter with misting
This is more common in specialist retailers, i.e., butchers and fi shmongers. In
supermarkets, RTE fi sh and meat products are often prepared and served from the
delicatessen counter.
Bakery
—The in-store bakery (Fig.
7.4
) or bakers shop has historically presented
minimal safety risks due to the baking process and ambient stability of bread and
bread products. The main risk in these operations are from physical hazards, espe-
cially from equipment used in the weighing, mixing, proving and baking stages
together with pest infestation from ingredient storage areas. Many bakeries prepare
cream either manually or more often using benchtop cream machines that can addi-
tionally present signifi cant potential microbiological risk due to poor cleaning and
cross-contamination. Many bakeries do not have chilled serving counters and this
presents additional microbiological risks for perishable products. Bakeries also
handle a wide range of allergens including nuts, egg, sesame seeds, etc. and there-
fore cross-contamination of these hazards also needs signifi cant attention.
Hot food counter
—Many stores cook products such as bulk meats, cooked
chicken, etc., on the premises and therefore may handle raw and cooked meats in
the same areas. Such products are usually cooked in conventional or rotisserie
ovens. In some cases, these may be served hot from a temperature-controlled cabi-
net (Fig.
7.5
), although some may chill the product for sale on the delicatessen or
cooked meat counter. Signifi cant potential microbiological risks are presented in
these operations.
