Convenience Store News

DEC 2016

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Prepared Food + Hot, Cold, Frozen Dispensed Beverages FOODSERVICE food safety and sanitation." And yet, once this is accom- plished, your job is not done. In fact, it has only just begun. "Food safety is paramount to any successful foodservice operation," continued Krebs. "It begins with education of staff. Are they being trained and certified (and re-certified) on food han- dling, temperatures and compliance?" Without effective food-safety measures, retailers leave themselves at risk to have a major incident. "One inci- dent with a customer can cause years of sales and profit losses," noted Prast, pointing to fast-casual Mexican chain Chipotle as a recent example of how a foodborne illness crisis can be extremely difficult to overcome. CRISIS MANAGEMENT A key food-safety area for c-store operators to address is cross-contamination. According to, an estimated 3,000 Americans die from a foodborne illness each year. As a preventive measure, always keep drives into the parking lot, and is followed by his or her overall in-store experience. "Is there trash on the lot? Is there dust on the retail shelves?" asked Krebs. "If all areas visible to the cus- tomer are in good, clean order, you have at least on the surface successfully communicated to your custom- ers that your food program aligns with cleanliness, CALL TO ACTION: Foodservice 301 • Single-use gloves help keep food safe by creating a barrier between hands and food. • Never use gloves in place of hand washing, though. Hands must be washed before putting on gloves and also when changing into a new pair. • Safety is an all-crew responsibility. Your entire team needs to be involved in keeping floors dry, wet signs posted, debris removed, etc. Conv Twin Packs! P a BAKE SHOP BITES TM Grab and Go! Fr sh Bak cks ™ L O V E M Y Fo r m o r e i n fo r m a t i o n c a l l : 1 - 8 0 0 - 6 4 5 - 9 0 4 8 Visit us at Bak shopbit

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