Abstract
This chapter focuses on the identification and management of potential food safety risks at retail, i.e., those potential food safety risks over which retail has a level of control. A total store and by department approach is taken. Topics covered range from sourcing and procurement of products through to checkout, i.e., point of purchase by the consumer.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
