Wiley Handbook of Science and Technology for Homeland Security, 4 Volume Set

RISK ASSESSMENT, RISK MANAGEMENT, AND PREVENTIVE BEST PRACTICES FOR RETAILERS AND FOODSERVICE ESTABLISHMENTS

JULIE A. ALBRECHT

University of Nebraska-Lincoln, Lincoln, Nebraska

CATHERINE H. STROHBEHN

Iowa State University, Ames, Iowa

1 INTRODUCTION

Projected sales for the foodservice industry for 2007 were $537 billion with $1.5 billion of food sold on a typical day. There is a great deal of concentration of ownership within the food industry at all levels: production, processing, distribution, and retail sales. With the population of Americans shifting from rural to urban locations, the majority of consumers' food is purchased from retail and foodservice establishments, which rely on food wholesalers to procure food from food manufacturing plants. These food facilities are inspected at least once per year, but potential for intentional contamination through physical or chemical agents can occur at any time.

The restaurant industry employs an estimated 12.9 million people, 9% of the US workforce, making it the largest employer outside of government [2]. The foodservice industry is expected to add two million jobs over the next decade, with total employment projected to reach 14.8 million in 2017. The majority of foodservice workers (83%) are employed in privately owned eating and drinking establishments.

The largest category of commercial eating places is restaurants, with projected market sales of $491 billion in 2007. Although more than 7 out of 10 eating and drinking places ...