Convenience Store News

NOV 2014

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76 Convenience Store News | NOVEMBER 2014 | WWW.CSNEWS.COM HOW TO Prepared Food + Hot, Cold, Frozen Dispensed Beverages FOODSERVICE Y our foodservice sales are growing steadily, the menu is pleasing to a large proportion of your customers, your food safety and sanitation programs and training are up to date, and you've passed your most recent health department inspections with flying colors. Life is good! Then, a few days later, a customer witnesses an employee in the bathroom who did not wash his or her hands with soap and water before going back to work, but the reason for the improper hand- washing was the empty soap dispenser. Worse yet, the employee did not return with soap to fill the dispenser. What impression did that encounter leave with the customer? Is that customer likely to come back to your establishment, or will they assume these same lackadaisical practices occur regularly in other areas of your store and kitchen? Chances are high this customer will be turned off by what he or she witnessed and will not return to your establishment, and will share that experience with others. Food safety and sanitation is about the approach operators take toward cleanliness at all levels of the organization and in all areas Best Practices in Foodservice Safety & Sanitation By Maureen Azzato Call tO aCtIOn: Foodservice 101 • Work with your local health department. • Always take food safety seriously. You can't be too careful or over-prepared. • Establish a food safety performance bar for your organization and then hold your people accountable to hit that bar consistently. • Make food safety procedures simple, clear and detailed so they are easy for employees to follow. • Remember, food safety is everybody's responsibility.

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