Potential Food Safety Risks: Total Store and by Department - Retail Food Safety - page 25

Ready To Eat Product : Fresh - Cut Produce (2003) provides details in regard to the
preparation of cut produce at retail.
Juice made in-store is not pasteurized and, therefore, should be labelled as
“unpasteurized”. In fact, unpasteurized juices have been involved in foodborne out-
breaks (Kozak et al. 2013 , Mihajlovic et al. 2013 ). For additional information see:
Canadian Food Inspection Agency — Code of Practice for the Production and
Distribution of Unpasteurized Apple and other Fruit Juice / Cider in Canada ; Health
Canada — Unpasteurized fruit juice and cider ; Healthy Canadians — Unpasteurized
Juice and Cider .
From receiving through to retail sale, iced produce presents a unique potential
food safety risk. If not contained, the ice itself, as well as the drip from thawing ice,
has the potential to transfer microorganisms to other produce items, work surfaces,
and utensils. It is important that any ice coming into contact with produce be made
from potable water.
Some produce is misted with water at the store level. It is important that water
used for misting be potable. Misting may be done manually using spray bottles or
hoses, or it may be done automatically by way of misters built into display units.
Regardless of the manner in which misting is accomplished, it is important to clean
and sanitize the equipment used on a scheduled basis. At the time of a boil water
order, or other water-related incident, it is important to cease misting and to remove
potentially contaminated product from sale pending instructions from the regula-
tory authority having jurisdiction.
Potential biological food safety risks associated with produce include but are not
limited to: bacteria, e.g., E. coli O157 : H7 , L. monocytogenes , Salmonella spp.;
viruses (e.g., norovirus, hepatitis A); and parasites (e.g., Cyclospora , Cryptosporidium ).
Potential chemical food safety risks include but are not limited to: pesticide resi-
dues, allergens (e.g., bulk peanuts and nuts sold in the department), non-food chem-
icals, and improperly used chemicals. Potential physical risks include, but are not
limited to, pits and stems in ready-to-eat cut produce or juice.
Health Canada provides information on produce food safety on its website. See
Health Canada—Food and Nutrition — Produce Safety . Similar information is also
available on the websites of other jurisdictions, e.g., United States Department of
Agriculture — Food Safety — Produce Food Safety Resources ; United Kingdom Food
Standards Agency—Horticultural Development Company — Monitoring food safety
of fresh produce .

3.3.3 Bakery (In-Store)

In-store bakery production and products may range from simple to complex. Some
products arrive at the store level as fi nished products that are ready to be unpack-
aged and sold whole or portioned at the store level.
Some products arrive at the store level frozen and are slacked off (defrosted)
at the store level prior to sale. Depending on the nature of the product, slacking