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Retail Food Safety

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...

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Bibliographic Details
Other Authors: Farber, Jeffrey (Editor), Crichton, Jackie (Editor), Snyder, Jr., O. Peter (Editor)
Format: eBook
Language:English
Published: New York, NY Springer New York 2014, 2014
Edition:1st ed. 2014
Series:Practical Approaches
Subjects:
Medicine / Research
Communication In Science
Food Science
Biology / Research
Chemistry
Biomedical Research
Science Communication
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
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

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