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J. L. BUDD, Prepchek Food Safety Services, 2087 Shore Rd., Ste. 127, Ocean View, NJ 08230 Retail establishments have been able to adapt new technologies to the retail sector for years. Adaptations are accelerating. Processing methods such as cook chill, including centralized garde manger, and roasting of meats and poultry offer economies of scale for high volume retail establishments. When the establishment also delivers this product to its own off-site facilities, it does not place its products “in commerce”. Equipment and processing methods often fit USDA models that may not coincide with local health requirements. In the same jurisdiction, operators can ‘shop’ regulation between USDA and local health authorities. This presentation examines areas of regulation that need consensus to provide safe food, protect public health, and move the industry forward. The areas include lethality standards, uniform equipment approval standards, labeling requirements, 10 day shelf life requirements, classification of “fully cooked” products versus reheat, adoption of HACCP plans and use of Certificates of Analysis in a retail setting, transportation requirements, GMP’s/SSOP’s versus the emerging retail concept of Active Managerial Control. Examples are taken from actual experiences in the market segment.
Session 7, Outreach to the hospitality and foodservice industry
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