ABSTRACT
Introduction 209 General principles 210 Transport and distribution 210 Produce 214 Meat 217 Fish 220
Delicatessen counters 222 Bakery 225 Take-away food and in-store restaurants 228 Home delivery 229 Summary 231 Sources of information and further reading 231
Food retailing is the process of selling food products at a range of outlets: from the ‘corner shop’ to the large supermarket. Throughout the retailing system there is a need for safe management of many food types that require different storage and processing conditions, as well as transport and distribution to the outlet and to the customer. Even though each type of food, process and stage has its own particular food hygiene challenges, the over-riding factors at every stage are that the food sold to the customer should be fit to eat, of good quality and safe. It is the retailer’s responsibility to ensure that the food is prepared, stored and presented under conditions which do not introduce food poisoning organisms or encourage their growth and spread. Although food retailing operations can be complex, the process of assuring safety principally involves the understanding of a few key principles (Table 11.1).
