Convenience Store News

DEC 2016

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52 Convenience Store News | DECEMBER 2016 | WWW.CSNEWS.COM Prepared Food + Hot, Cold, Frozen Dispensed Beverages FOODSERVICE the incident may have been caused the day before and the customer was just now realizing the sickness." However, if the cause of the problem is determined to have derived at your location, it will take a lot of time and work to gain back the trust of customers. CSN raw meats separated from vegetables. "Preventing cross-contamination of raw goods with cooked ones is imperative to prevent foodborne illness," stressed How To Crew expert Holly Veale, foodservice product director at convenience distribu- tor McLane Co. Inc. "Washing hands, using different work spaces, washing and sanitizing dishes and uten- sils are all key in preventing cross-contamination." Should a foodborne illness be identified in your store, it is essential to get out in front of the problem. "Go into crisis management mode ASAP," advised Cook of King-Casey. "If you don't have a good public relations firm, get one that specializes in crisis manage- ment. It may be the best investment you ever made." Above all, make sure that no one in your store com- municates with the press. Direct all inquiries to corpo- rate headquarters. "The last thing you want is the store trying to handle an issue that may have been caused somewhere else," said Prast. "It is a better idea to have an attorney or well-trained corporate associate discuss any matters with the customer. Often, you find out that Our How To Crew David Bishop — Balvor LLC Joseph Bona — MoseleyBona Retail Ed Burcher — Coen Markets Nancy Caldarola — Food Training Group Joseph Chiovera — XS Foodservice & Marketing Tom Cook — King-Casey Jack W. Cushman — CST Brands Inc. Dean Dirks — Dirks & Associates Ryan Krebs — Rutter's Farm Stores Mathew Mandeltort — Eby-Brown Co. LLC Larry Miller — Miller Management & Consulting Services Tim Powell — Q1 Consulting Chad Prast — Murphy USA Inc. Holly Veale — McLane Co. Inc.

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