Fresh produce may travel locally to supermarkets or from farms and distributors far and wide. The assumption is that proper food handling practices occur at each stop in the supply chain. However, consumers rely primarily on retail outlets to provide safeguards against contamination of their fresh products.
As the last line of defense, it falls on managers and employees of supermarkets to ensure public safety in regards to food-borne illness.
The following guidelines established using the FDA Food Code and the experience of the Food Marketing Institute's industry partners offer retailers the best practices for maintaining the integrity and safety of fresh produce from receiving through display.
Seven Steps Toward Ensuring Food Safety
- Employee Training - Effectively training all team members regarding the basics of food handling, temperature controls, and proper personal hygiene, especially handwashing, is vital to ensuring food safety.
- Receiving - Team members working in receiving should exhibit an understanding of approved supplier lists, delivery vehicle inspections, adequate inspection of product for visible contamination or damage, pest infestations, immediate proper storage, and requisite temperature of TCS foods as defined by the FDA.
- Storage - After produce is received, and before its display, minimum storage protocols are required to maintain integrity and safety. A Sanitation Standard Operating Procedure (SSOP) should be in place to facilitate visual inspections, monitoring of storage temperatures and product rotation, and recording of daily and weekly cleaning and sanitation completion.
- Processing - Supermarkets offering foods prepared on site are required to have a designated prep space where only employees engaged in food prep or supervision should be permitted. This prep area should have a specific SSOP that is appropriate for the activities and equipment within. This SSOP should include steps for visual inspection and culling of pre-prepped produce, proper storage guidelines, the use of antimicrobial wash for produce, and time/temperature protocols for cut fruits and vegetables.
- Crisping - Using a crisping bath for product that is not quite ready for the shelves is standard practice. However, proper handling procedure for ready to eat foods and leafy greens are necessary. It is essential to sanitize basins before and after crisping and recommended that antimicrobial additive be used in proper concentration to eliminate potential bacteria.
- Display - Incorrect handling of fresh produce laid out for display in a supermarket may not only be unsafe but also potentially damaging to a store's reputation. Consumers rely on retailers to adhere to mandatory labeling and monitoring of fresh and prepared foods on display. Employees, specially trained in proper handling, stocking, rotation, and cleaning of display areas, are an invaluable asset to a supermarket.
- Misting - The misting system in your produce department keeps product looking fresh and attractive for shoppers. It should be maintained using a regular cleaning schedule. Additionally, antimicrobial wash for produce added to this system can assist your employees in keeping the misting nozzles and display shelves free from bacteria and unsightly build-up.
Supermarket employees and managers are responsible for the safety and satisfaction of customers, as well as brand reputation. Training and standard operating procedures are integral components of ensuring the proper handling of fresh and prepared foods. Furthermore, many produce departments rely on outside help when looking for food safety solutions. Produce sellers looking for ways to enhance their current SSOP and extend the shelf life of fresh offerings should consider using Sterilox Produce Fresh and Florafresh products.
Contact a Chemstar Food Safety Specialist today to learn more about effective food safety solutions.
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