Food Safety in Retail Foods

Food safety in retail foodservice to a greater extent is substantial to consumers. Cross-contamination of foodborne pathogens within the retail environment may be a vital public health issue causative to an exaggerated risk for a foodborne health problem. Ready-to-eat (RTE) processed foods similar to store meats, cheese, and in some cases recent manufacture, are concerned in foodborne illness outbreaks because of contamination with pathogens like listeria. With relevance to Listeria monocytogenes, deli slicers are usually the main source of cross-contamination. GFSI was established to make sure confidence within the delivery of safer food to customers, whereas continued to enhance food safety throughout the supply chain.

  • Cross-contamination
  • GFSI-Benchmarked food safety schemes
  • Listeria monocytogenes, Listeriosis and control strategies

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