As a grocery store owner, you are likely aware that many times food contamination incidences are out of your control, as they may have originated from the food manufacturing plant, or products could have been compromised during shipment. However, there are steps that you and your staff can take at the store level to ensure that customers are getting the freshest groceries. Here are a few factors your staff should look at when stocking shelves.
Overall Cleanliness. Your grocery store should be clean, and there shouldn’t be any torn or broken packages or loads of perishables in the aisles waiting to be put away. Customers should feel comfortable coming into your store, and cleanliness is a good indicator of the freshness of the food they are purchasing.
Labels. Although most shoppers will check the “sell-by” and “use-by” dates themselves, it’s imperative that your staff be aware of these labels when filling the shelves. This is perhaps most important when it comes to produce. For example, it’s believed that E. coli can grow more rapidly in salad greens that are old and decomposing.
Bruising. Produce that has punctured or bruised skin is an invitation for bacteria. The same goes for torn or partially thawed frozen-food packages.
These are a few of the steps your grocery store staff can take to reduce the risk of food contamination. At Sinclair Risk and Financial Management, we understand the special risks that our clients in the food and beverages industry face. When you partner with us, you receive industry expertise, innovative Food Contamination Insurance & Food Manufacturing Insurance products, Risk-Management programs, and long-term solutions. Please contact us for more information at (877) 602-2305.