Abstract
The safety of food in retail stores is dependent on the consistent application of controls for a relatively small number of key microbiological, chemical and physical hazards. A wide range of retail businesses and formats exist within Europe, but the principles underpinning food hygiene and safety are common throughout each member state and are applied against a framework defined in European Union food law. This chapter aims to describe the hazards and controls in food retail and sets them against the European legal framework using the United Kingdom as the exemplar of their application.
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Kyriakides, A. (2014). An Overview of Retail Food Hygiene in Europe. In: Farber, J., Crichton, J., Snyder, Jr., O. (eds) Retail Food Safety. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-1550-7_7
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