ABSTRACT
Retail food safety is an ever-increasing concern along the farm-to-consumer continuum. This chapter focuses on products sold at grocery stores, regardless of size, from local markets to international retail giants such as Walmart. The variety and types of products offered at retail markets have changed dramatically. Food waste has become a global challenge in developing and developed countries. There are generally three ways to handle foods of low or defective quality-donate, recycle, or dispose. In the United States, retailers account for over half of all food waste through the disposal of products that are low in quality but still edible. In France, regulations indicate that grocery stores and supermarkets must donate unused foods approaching their best before date. Globally, a movement has emerged for the increased consumption of fresh fruits and vegetables as they provide valuable nutrients to the diet and reduce the risk of certain metabolic diseases and some cancers.
