Food Microbiology and Food Safety

Series Editor: Michael P. Doyle Food Microbiology and Food Safety Series

The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profi t association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientifi c journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals.

Series Editor

Michael P. Doyle, Regents Professor and Director of the Center for Food Safety, University of Georgia, Griffi th, GA, USA

Editorial Board

Francis F. Busta, Director, National Center for Food Protection and Defense, University of Minnesota, Minneapolis, MN, USA Patricia Desmarchelier, Food Safety Consultant, Brisbane, Australia Jeffrey Farber, Bureau of Microbial Hazards, Ottawa, ON, Canada David Golden, Professor of Microbiology, Department of Food Science and Technology, University of Tennessee, Knoxville, TN, USA Vijay Juneja, Supervisory Lead Scientist, USDA-ARS, Philadelphia, PA, USA

More information about this series at http://www.springer.com/series/7131 Jeffrey Farber • Jackie Crichton O. Peter Snyder, Jr. Editors

Retail Food Safety Editors Jeffrey Farber Jackie Crichton Bureau of Microbial Hazards Consultant Health Canada Pakenham , ON , Canada Ottawa, ON , Canada

O. Peter Snyder, Jr. SnyderHACCP Roseville , MN , USA

ISBN 978-1-4939-1549-1 ISBN 978-1-4939-1550-7 (eBook) DOI 10.1007/978-1-4939-1550-7 Springer New York Heidelberg Dordrecht London

Library of Congress Control Number: 2014949135

© Springer Science+Business Media, LLC 2014 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifi cally the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfi lms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifi cally for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specifi c statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made. The publisher makes no warranty, express or implied, with respect to the material contained herein.

Printed on acid-free paper

Springer is part of Springer Science+Business Media (www.springer.com) Contents

1 An Introduction to Retail Food Safety ...... 1 Jeffrey Farber, Jackie Crichton, and Oscar P. Snyder, Jr. 2 Control of Pathogens at Retail ...... 3 G.K. Kozak, Jackie Crichton, and Jeffrey Farber 3 Potential Food Safety Risks: Total Store and by Department ...... 17 Jackie Crichton 4 The Applications and Uses of GFSI- Benchmarked Food Safety Schemes in Relation to Retail ...... 37 Lucia E. Anelich and Kevin P. Swoffer 5 Listeria monocytogenes, Listeriosis and Control Strategies: What the Retail Deli and Food Safety Manager Need to Know ...... 43 Susan R. Hammons and Haley F. Oliver 6 Control of Foodborne Viruses at Retail ...... 59 Jason Tetro 7 An Overview of Retail Food Hygiene in Europe ...... 81 Alec Kyriakides 8 Retail HACCP-Based Systems ...... 133 Jackie Crichton 9 Sanitation and Sanitation Issues at Retail ...... 145 Thomas Ford and Amy Opper 10 Retail Food Handler Certifi cation and Food Handler Training ...... 153 Oscar P. Snyder, Jr.

v vi Contents

11 Retail Food Safety Risks for Populations of Different Races, Ethnicities, and Income Levels ...... 177 Jennifer J. Quinlan

Index ...... 191