Retail Food Safety

Retail Food Safety edited by Jeffrey Farber, Jackie Crichton, O. Peter Snyder, Jr.

This book covers not only the basics of retail food safety, but goes into great depth in key areas, including the control of important retail pathogens such as Listeria monocytogenes and foodborne viruses. Many different facets of retail food safety from farm-to-fork are discussed, including Retail...

Full description

Saved in:
Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Farber, Jeffrey (Editor), Crichton, Jackie (Editor), Snyder, Jr., O. Peter (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2014.
Edition:1st ed. 2014.
Series:Practical Approaches,
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Chemistry.
Communication in chemistry.
Medicine.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • An Introduction to Retail Food Safety
  • Control of pathogens at retail
  • Retail Food Safety – Total Store by Department
  • The applications and uses of GFSI-benchmarked food safety schemes in relation to retail
  • Control of Listeria monocytogenes at retail
  • Control of viruses at retail
  • An overview of Retail Food Hygiene in Europe
  • Retail HACCP-based systems
  • Sanitation and sanitation issues at retail
  • Retail Food Handler Certification and Food Handler Training
  • Retail food safety risks for populations of different races, ethnicities and income levels.

Similar Items