instore - May 2016 - 82
feature
focus on
food safety
by Ryan Atkinson
A
pproximately 100 people gathered in Teaneck, NJ, in April
to hear thought leaders from the food safety and pest
management industries offer experiences, advice and
words of wisdom at RK Environmental's annual Food Safety and Pest
Management Symposium. Topics ranged from discussing new technologies and trends in pest management to managing retail food safety
programs across multiple locations to advanced rodent management in
a food safe environment.
"You have different corporate cultures under one umbrella," he says.
"How do you manage that? Different people have different ideas about
what is clean."
instore was there to take part and detail some of the presentations.
Climate, of course, deals with one of the biggest factors in controlling
microbial growth: temperature. Avoidance simply refers to staying
away from problem items; ensuring only wholesome foods enter the
facility. Sanitation deals with the importance of removing harmful
bacteria and maintaining proper washing units and processes. Hygiene
points toward the health of retail workers, as well as their training and
compliance with food handling practices.
How to manage a Retail Food Safety
Program Across Multiple Locations
Patrick Brown, Rite Aid's senior director of food safety, is responsible for
developing, implementing and monitoring HACCP-based food safety,
sanitation, pest control, bio-security, training and quality assurance
for 4,200 retail drug stores, food stores, ice cream operations, food
service cafes and 12 distribution centers in 31 states and the District of
Columbia. He shared some of what he has learned from managing such
a widespread food safety program.
Brown says working with corporate and vendor partners is key, as is
a simplified HACCP plan. He suggests the CASH mnemonic device to
help store associates remember key messages in maintaining food
safety - Climate, Avoidance, Sanitation, Hygiene.
In order to push the importance of programs like this, Brown suggests
providing direction instead of giving orders. "With the Rite Aid experience, you are working with a coach, not working for a boss," he says.
One way to stress that dynamic is to assign ownership. Examples
Brown gives are giving key associates flash lights and teaching them
key areas of food storage spaces to routinely check.
Brown also stresses the importance of getting the message out often,
using all communication tools available. He suggests weekly tips (or
TIPS - Timely Information to Promote Sanitation), monthly calendars
and reminders. He uses Rite Aid's television studio as a way to communicate to associates across the country.
82 * MAY 2016 * instore
SHUTTERSTOCK
Industry experts offer advice for
managing, executing good practices
Table of Contents for the Digital Edition of instore - May 2016
instore - May 2016
Editor's Note - Retail Foodservice: Enjoy the show
Table of Contents
News - On Our Radar
Spotlight - By the Numbers - Muffins
Product Knowledge - Need to Know: Pulses
Functional Flours
Cover Story - Don't Forget Boomers Just Yet
IDDBA Coverage - The man behind the plan
Speaker lineup
IDDBA Product Spotlight
Commissary Insider - Insight Insider: New name, same high quality for FreshPro
Food Safety: Making sanitizing easier
Equipment: Portion Control
Product Category Spotlight: Improving flexibility with baked goods
Product Knowledge: Put Some Sweets in Your Deli Meats
Research and Development: Managing Allergens: Steps to Prevent a Recall
Specialty Insights - Consider: Local Cheeses
Feature - Natural Progression
Feature - Traditional quality
Equipment & Packaging - Latest Innovation: Single-serve
Bad Packaging: The quickest way to lose your most loyal customers
Feature - Focus on Food Safety
Merchandising - On Display: Food-forward design
Feature - Pleight of the bumble bee
Product Showcase
Ad Index
instore - May 2016 - FC1
instore - May 2016 - FC2
instore - May 2016 - instore - May 2016
instore - May 2016 - 2
instore - May 2016 - Editor's Note - Retail Foodservice: Enjoy the show
instore - May 2016 - 4
instore - May 2016 - 5
instore - May 2016 - Table of Contents
instore - May 2016 - 7
instore - May 2016 - News - On Our Radar
instore - May 2016 - 9
instore - May 2016 - 10
instore - May 2016 - 11
instore - May 2016 - 12
instore - May 2016 - 13
instore - May 2016 - Spotlight - By the Numbers - Muffins
instore - May 2016 - 15
instore - May 2016 - Product Knowledge - Need to Know: Pulses
instore - May 2016 - 17
instore - May 2016 - Functional Flours
instore - May 2016 - 19
instore - May 2016 - Cover Story - Don't Forget Boomers Just Yet
instore - May 2016 - 21
instore - May 2016 - 22
instore - May 2016 - 23
instore - May 2016 - 24
instore - May 2016 - 25
instore - May 2016 - 26
instore - May 2016 - 27
instore - May 2016 - IDDBA Coverage - The man behind the plan
instore - May 2016 - 29
instore - May 2016 - 30
instore - May 2016 - 31
instore - May 2016 - Speaker lineup
instore - May 2016 - 33
instore - May 2016 - 34
instore - May 2016 - 35
instore - May 2016 - 36
instore - May 2016 - 37
instore - May 2016 - 38
instore - May 2016 - 39
instore - May 2016 - IDDBA Product Spotlight
instore - May 2016 - 41
instore - May 2016 - 42
instore - May 2016 - 43
instore - May 2016 - 44
instore - May 2016 - 45
instore - May 2016 - 46
instore - May 2016 - 47
instore - May 2016 - 48
instore - May 2016 - 49
instore - May 2016 - 50
instore - May 2016 - Commissary Insider - Insight Insider: New name, same high quality for FreshPro
instore - May 2016 - COM2
instore - May 2016 - COM3
instore - May 2016 - COM4
instore - May 2016 - COM5
instore - May 2016 - COM6
instore - May 2016 - COM7
instore - May 2016 - COM8
instore - May 2016 - COM9
instore - May 2016 - Food Safety: Making sanitizing easier
instore - May 2016 - COM11
instore - May 2016 - Equipment: Portion Control
instore - May 2016 - COM13
instore - May 2016 - COM14
instore - May 2016 - COM15
instore - May 2016 - Product Category Spotlight: Improving flexibility with baked goods
instore - May 2016 - COM17
instore - May 2016 - Product Knowledge: Put Some Sweets in Your Deli Meats
instore - May 2016 - COM19
instore - May 2016 - Research and Development: Managing Allergens: Steps to Prevent a Recall
instore - May 2016 - COM21
instore - May 2016 - COM22
instore - May 2016 - COM23
instore - May 2016 - COM24
instore - May 2016 - Specialty Insights - Consider: Local Cheeses
instore - May 2016 - 52
instore - May 2016 - 53
instore - May 2016 - 54
instore - May 2016 - 55
instore - May 2016 - 56
instore - May 2016 - 57
instore - May 2016 - Feature - Natural Progression
instore - May 2016 - 59
instore - May 2016 - 60
instore - May 2016 - 61
instore - May 2016 - 62
instore - May 2016 - 63
instore - May 2016 - 64
instore - May 2016 - 65
instore - May 2016 - Feature - Traditional quality
instore - May 2016 - 67
instore - May 2016 - 68
instore - May 2016 - 69
instore - May 2016 - 70
instore - May 2016 - 71
instore - May 2016 - 72
instore - May 2016 - 73
instore - May 2016 - Equipment & Packaging - Latest Innovation: Single-serve
instore - May 2016 - 75
instore - May 2016 - Bad Packaging: The quickest way to lose your most loyal customers
instore - May 2016 - 77
instore - May 2016 - 78
instore - May 2016 - 79
instore - May 2016 - 80
instore - May 2016 - 81
instore - May 2016 - Feature - Focus on Food Safety
instore - May 2016 - 83
instore - May 2016 - 84
instore - May 2016 - 85
instore - May 2016 - 86
instore - May 2016 - 87
instore - May 2016 - Merchandising - On Display: Food-forward design
instore - May 2016 - 89
instore - May 2016 - 90
instore - May 2016 - 91
instore - May 2016 - Feature - Pleight of the bumble bee
instore - May 2016 - 93
instore - May 2016 - 94
instore - May 2016 - 95
instore - May 2016 - Product Showcase
instore - May 2016 - 97
instore - May 2016 - Ad Index
instore - May 2016 - 99
instore - May 2016 - 100
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