Biomedical Engineering Reference
In-Depth Information
e.g.,
United States Food and Drug Administration
—
Seafood Guidance Documents
& Regulatory Information
;
Food Standards Australia New Zealand
—
Safe Seafood
Australia
.
3.3.6
Traditional Deli (Portioning Only)
In a traditional deli-department refrigerated or frozen ready-to-eat products, sourced
from inspected suppliers, are received at the store level and may be sold whole or
portioned prior to refrigerated sale. Such products include:
• Processed meat
• Cheese
• Supplier prepared ready-to-eat products (e.g., salads, cabbage rolls, sausage
rolls, sandwiches)
These products may be sold from a service case or packaged at the store level for
sale from a self-serve case.
Processed meat and cheese may be portioned (e.g., pre-sliced) prior to being
placed in a service case, or it may be sliced on-demand at the request of the
consumer. A combination of the two methods may also be used. Pre-slicing allows
for cleaning and sanitizing of equipment to occur between chubs of meat or blocks
of cheese, thereby limiting potential transfer of microorganisms from one chub or
block to another. On-demand slicing does not allow for cleaning and sanitizing
between chubs or blocks. Having said this, most stores do allocate separate slicers
for meat versus cheese slicing and clean and sanitize these slicers frequently
throughout the day. It is also important to make sure that all products coming into
the department have been sourced from inspected suppliers that meet or exceed
government requirements.
If supplier prepared products that are intended to be sold refrigerated are received
frozen, such products should be slacked off under refrigerated conditions such that the
internal product temperature does not go above 4 °C (e.g., meat pies, sausage rolls).
Potential biological risks that may be associated with deli products include, but
are not limited to, bacteria (e.g.,
L. monocytogenes
,
E. coli O15
:
H7
,
Salmonella
spp.) and viruses (e.g., hepatitis A, norovirus).
Potential chemical risks that may be associated with deli-products include but
are not limited to: undeclared allergens, non-food chemicals, and improperly used
chemicals.
Potential physical risks that may be associated with deli-products include, but
are not limited to, metal fragments, broken glass, or plastic.
Food safety controls within the traditional deli department include, but are not
limited to, maintaining the product at an appropriate temperature; rotating the prod-
uct; protecting the product from damage, contamination, and cross-contamination,
and labelling with the appropriate product description, storage instructions, durable
life, and other required labelling information.
