Biomedical Engineering Reference
In-Depth Information
Chapter 3
Potential Food Safety Risks: Total Store
and by Department
Jackie Crichton
3.1
Introduction
When identifying potential food safety risks at retail, it is important to recognize
that these potential risks vary based on a number of factors. These factors include:
the store format, the nature of the products offered for sale, the grouping of such
products into departments, the number and complexity of the food preparation
steps that occur within the store, and the manner in which products are displayed.
It should also be noted that from a food safety management perspective, and in all
instances, the requirements of the regulatory authority having jurisdiction should
take precedence, i.e., should be consulted and adhered to.
Retail food stores are typically divided into departments. For the most part,
departments are groupings of like products. Such groupings may, however, vary
signifi cantly from one store to another based on a company's sales and marketing
philosophy and the level to which cross-merchandising is done.
Regardless of format, the identifi cation and management of potential food safety
risks starts at the point of sourcing and procurement. It is important that the nature
and history of the product category, the specifi c supplier, and the specifi c product be
taken into consideration (e.g., product recalls associated with the product category
in general, the specifi c supplier, or the specifi c product).
When identifying potential food safety risks within a retail food store, it is impor-
tant to follow product from the point of receipt at the store, through to the point of
purchase by the consumer. In some store formats, all products are received, stored,
and displayed in the original manufacturer's fully labelled, consumer-ready package
