Biomedical Engineering Reference
In-Depth Information
Chapter 1
An Introduction to Retail Food Safety
Jeffrey Farber , Jackie Crichton , and O. Peter Snyder, Jr.
Retail is that step in the food supply chain just before the care and control of a
product is handed over to the fi nal customer or consumer.
Retail food outlets take on a number of formats, shapes, and sizes and offer a
wide array of products prepared and sold in a variety of formats using many differ-
ent display methods. Products may originate from domestic suppliers or be imported.
They may be sold in the manufacturers original package or they may be assembled,
further prepared and/or packaged at store level.
Retail is unique in that the majority of the workforce is made up of part-time
workers. For many retail employees, this is their fi rst job and/or something that they
will do only for a short time, e.g., until they fi nish school, “fi nd a real job.” Many
retail outlets operate 24 h a day, 7 days a week.
Retail is also unique in that customers/consumers have varying degrees of access
to the food premises and to products being offered for sale (e.g., products sold
bulk self-serve). All of these factors add to the complexity of ensuring food safety
at retail.
Food safety has long been a focus of the retail food industry and is increasingly
being focused on by consumers and governments worldwide. In some instances the
food purchased by the consumer will require further preparation, while in other
cases it will be ready to eat. In all instances, the consumer expectation is that the
