Supermarket Perimeter - January 2019 - 67

FOOD SAFETY

Good building design must consider the entire supply chain and how to increase speed to market.

says, if it "serves the process in a
food-safe manner."
One area of food safety that
Stellar has been focused on more
recently is bringing food safety
design into what Allsup calls
"employee welfare areas." A few
examples:
Secure entrances - Food
safety begins the moment employees step into the building,
not just the production floor.
Some facilities opt to have a
security guard and/or turnstile
at the entrance to control access
to the facility and set a serious
tone. Stellar also recommends
controlling access to areas by requiring a card swipe, especially to
restrict employees who work on
the raw side of the facility from
accessing the ready-to-eat side,
and vice-versa.
Break rooms and bathrooms
- Employees who work on the
raw side and ready-to-eat side
should have their own separate
break rooms and bathrooms.
Stellar also design facilities
with consideration for trash

flows from these rooms to the
dumpster in order to minimize
potential contamination to the
plant floor.
Plant visitors - Visitors to
the facility are a crucial consideration, especially because these
guests are likely not familiar with
the food safety routines and standards required in a food plant. For
some clients, Stellar has designed
a holding area or vestibule where
visitors can wait while an employee leaves the working zone,
de-gowns and sanitizes before
meeting them. Many facilities
also include an area for training
(whether live instruction or a video) to explain the rules to visitors
and what they will be wearing to
ensure food safety is maintained.

are built within the facility, with
packaged refrigeration, modular equipment is built off site,
mounted on a structural steel
base, then delivered to the plant

as a self-contained, "plug-andplay" system, Allsup says.
"Not only are these systems safer than their traditional
counterparts, but they also come
with advantages in terms of installation, field labor savings and
schedule savings," he says.
Since you don't have to
send a refrigeration team to a
job site to construct the system,
opting for a packaged refrigeration system can save an owner
25 to 30 percent in labor costs,
Allsup says. And the process of
assembling a packaged refrigeration system is faster and more
efficient than traditional methods,
which can reduce the overall
project timeline.
The packaged refrigeration
option is especially attractive
for companies looking to retrofit
an existing building rather than
build a new one, Allsup says.
And if they ever decide to lease
the building, they also have the
flexibility to take the modular
refrigeration system with them
when they move.

Packaged refrigeration
Packaged refrigeration is one of
the biggest trends in food plant
production, says Todd Allsup,
vice president of sales, food
group, for Jacksonville, Florida-based design-build firm Stellar.
Unlike traditional systems that

To ensure the highest food safety standards are met in its designs,
The Austin Co. has food scientists on staff.

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JANUARY 2019 - 67


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Supermarket Perimeter - January 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - January 2019

Supermarket Perimeter - January 2019
Editor's Note - More of a good thing
Contents
The wire
Ready to run
YOUTH MOVEMENT
From passion to profits
Bakery - Natural ingredients
Pastries
Deli - Seasonal merchandising
Snacking cheeses
Meat & Poultry: Dietary callouts
Flavor enhancers
Produce: Brand power
Leafy greens
Seafood: Sustainable gains
Food safety - Equipment innovations
Commissary Insider
FOOD SAFETY - FACILITY DESIGN
PRODUCT CATEGORY SPOTLIGHT - SANDWICHES
PACKAGING - SINGLE-SERVE PACKAGING
R&D - CLEANING AND SANITIZING
Product Showcase
Advertisers
Fresh takes
Supermarket Perimeter - January 2019 - Supermarket Perimeter - January 2019
Supermarket Perimeter - January 2019 - Supermarket Perimeter - January 2019
Supermarket Perimeter - January 2019 - 2
Supermarket Perimeter - January 2019 - Editor's Note - More of a good thing
Supermarket Perimeter - January 2019 - Contents
Supermarket Perimeter - January 2019 - 5
Supermarket Perimeter - January 2019 - The wire
Supermarket Perimeter - January 2019 - 7
Supermarket Perimeter - January 2019 - 8
Supermarket Perimeter - January 2019 - 9
Supermarket Perimeter - January 2019 - 10
Supermarket Perimeter - January 2019 - Ready to run
Supermarket Perimeter - January 2019 - 12
Supermarket Perimeter - January 2019 - 13
Supermarket Perimeter - January 2019 - YOUTH MOVEMENT
Supermarket Perimeter - January 2019 - 15
Supermarket Perimeter - January 2019 - 16
Supermarket Perimeter - January 2019 - 17
Supermarket Perimeter - January 2019 - 18
Supermarket Perimeter - January 2019 - 19
Supermarket Perimeter - January 2019 - From passion to profits
Supermarket Perimeter - January 2019 - 21
Supermarket Perimeter - January 2019 - 22
Supermarket Perimeter - January 2019 - 23
Supermarket Perimeter - January 2019 - Bakery - Natural ingredients
Supermarket Perimeter - January 2019 - 25
Supermarket Perimeter - January 2019 - 26
Supermarket Perimeter - January 2019 - 27
Supermarket Perimeter - January 2019 - Pastries
Supermarket Perimeter - January 2019 - 29
Supermarket Perimeter - January 2019 - 30
Supermarket Perimeter - January 2019 - 31
Supermarket Perimeter - January 2019 - Deli - Seasonal merchandising
Supermarket Perimeter - January 2019 - 33
Supermarket Perimeter - January 2019 - 34
Supermarket Perimeter - January 2019 - 35
Supermarket Perimeter - January 2019 - Snacking cheeses
Supermarket Perimeter - January 2019 - 37
Supermarket Perimeter - January 2019 - 38
Supermarket Perimeter - January 2019 - 39
Supermarket Perimeter - January 2019 - Meat & Poultry: Dietary callouts
Supermarket Perimeter - January 2019 - 41
Supermarket Perimeter - January 2019 - 42
Supermarket Perimeter - January 2019 - 43
Supermarket Perimeter - January 2019 - Flavor enhancers
Supermarket Perimeter - January 2019 - 45
Supermarket Perimeter - January 2019 - 46
Supermarket Perimeter - January 2019 - 47
Supermarket Perimeter - January 2019 - Produce: Brand power
Supermarket Perimeter - January 2019 - 49
Supermarket Perimeter - January 2019 - 50
Supermarket Perimeter - January 2019 - 51
Supermarket Perimeter - January 2019 - Leafy greens
Supermarket Perimeter - January 2019 - 53
Supermarket Perimeter - January 2019 - 54
Supermarket Perimeter - January 2019 - 55
Supermarket Perimeter - January 2019 - Seafood: Sustainable gains
Supermarket Perimeter - January 2019 - 57
Supermarket Perimeter - January 2019 - 58
Supermarket Perimeter - January 2019 - 59
Supermarket Perimeter - January 2019 - Food safety - Equipment innovations
Supermarket Perimeter - January 2019 - 61
Supermarket Perimeter - January 2019 - 62
Supermarket Perimeter - January 2019 - 63
Supermarket Perimeter - January 2019 - 64
Supermarket Perimeter - January 2019 - FOOD SAFETY - FACILITY DESIGN
Supermarket Perimeter - January 2019 - 66
Supermarket Perimeter - January 2019 - 67
Supermarket Perimeter - January 2019 - PRODUCT CATEGORY SPOTLIGHT - SANDWICHES
Supermarket Perimeter - January 2019 - 69
Supermarket Perimeter - January 2019 - 70
Supermarket Perimeter - January 2019 - 71
Supermarket Perimeter - January 2019 - PACKAGING - SINGLE-SERVE PACKAGING
Supermarket Perimeter - January 2019 - 73
Supermarket Perimeter - January 2019 - 74
Supermarket Perimeter - January 2019 - 75
Supermarket Perimeter - January 2019 - R&D - CLEANING AND SANITIZING
Supermarket Perimeter - January 2019 - 77
Supermarket Perimeter - January 2019 - 78
Supermarket Perimeter - January 2019 - 79
Supermarket Perimeter - January 2019 - Product Showcase
Supermarket Perimeter - January 2019 - Advertisers
Supermarket Perimeter - January 2019 - Fresh takes
Supermarket Perimeter - January 2019 - 83
Supermarket Perimeter - January 2019 - 84
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