Supermarket Perimeter - February 2022 - 57

food scientists make sure they have the proper pH and water activity
to ensure that each product is stored properly according to its storage
method and shelf life.
Thesmar said training for all food workers is important to assist
with compliance, avoidance of cross contact, proper labeling,
basic food handling practices and employee hygiene. She also said
constant communication is essential for retailers and suppliers, and
suppliers should communicate any formulation changes that could
impact allergens. She said a strong food safety program relies on a
comprehensive approach with strong leaders, a solid program and
robust training so employees are aware of expectations. She said
it is also important that managers ensure appropriate verification
procedures are put in place to check the accuracy of labels and identify
formulation changes immediately.
Thesmar also said third-party food safety management programs
such as SQF can help retailers assure suppliers have strong programs in
place. An annual audit can evaluate if systems are functioning properly
in order to prevent contamination.
To that end, Jayne Kearney, director of marketing for Bake'n Joy
Foods, North Andover, Mass., said that her company's SQF audit
score is consistently rated as " excellent, " and their operating practices
include kill steps and metal detection at the appropriate stages of
manufacturing. Additionally, all Bake'n Joy associates adhere to
Good Manufacturing Practices, and the company has a dedicated
environmental, health and safety manager overseeing all facilities to not
only ensure regulatory compliance, but also to make sure that facilities
are the safest they possibly can be for associates.
At the store level, Tilden said managers for Balls Foods are food safety
certified via classroom instruction and testing.
According to the International Dairy Deli Bakery Association,
Madison, Wis., some considerations for food storage within a bakery
include keeping coolers at or below 41 degrees and freezers at or below
0 degrees, thawing items in refrigeration and not room temperature,
and keeping raw and baked products separated in coolers. Not stacking
raw products such as raw eggs above baked items is important as
they may drip onto baked products and cross-contaminate. Storing
bakery products at least 6 inches off the floor and placing open bags of
ingredients in covered bins to prevent rodents and insects are important
considerations as well.
Following these standards will help to maintain customer trust and
drive business in grocery store bakeries in addition to preventing a
recall situation. Yet even when an issue arises, there is always the
opportunity to learn and improve.
" Some retailers have taken a recall due to a mistake made at the store
level and used it to update and revise their policies, procedures and
training to strengthen their allergen control or food safety programs, "
Thesmar said. " Recalls are expensive, but the longer-term implications
are with customers and trust. "
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Supermarket Perimeter - February 2022

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