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6. CATERING/RETAIL/CONSUMERS: SPECIFIC ISSUES6.1 IntroductionThe principles previously outlined for the control of L. monocytogenes in the RTE food processingindustry should also apply to the catering and retail food sectors and in domestic situations (68-70) .6.2 Issues for Catering and Retail SectorsControl of L. monocytogenes in the RTE food processing industry should be a routine and integrated partof all food business operations. However, in the catering and retail sectors, control of L. monocytogenesmay be a very different process due to the nature of these food businesses. Problems which maybe encountered in the control of L. monocytogenes in the catering and retail food sectors includethe following:1. Resources available are often limited.2. The variety of foods served means increased risk of cross contamination3. Poor hygienic zoning, separation or segregation practices and procedures4. Staff normally perform a variety of duties increasing risks of contamination5. Training of staff in food hygiene is often limited6. Environmental or product monitoring is often limited or not performed7. Sanitation facilities are often limited and procedures may not be documented8. Temperature control is often limited.However, the risks of L. monocytogenes contamination in the catering and retail sectors may be lowerbecause of the following factors:1. High-risk foods are typically prepared immediately before service and consumption2. The volume of food produced and the number of customers are typically small3. Many RTE foods are bought in pre-prepared and often pre-packaged4. Greater potential to rotate and sell stock early in its shelf-life.F O O D S A F E T Y A U T H O R I T Y O F I R E L A N D42