Supermarket Perimeter - February 2019 - 58

Food Safety

Meat and poultry
best practices

BY RYAN ATKINSON

FOOD SAFETY IS ALWAYS ON THE MINDS OF RETAILERS, and no
department escapes the hyper-vigilance of store manager determined
to go above and beyond to protect their consumers - and the store's
reputation.
But the meat and poultry department, perhaps, deserves even more
attention. A bevy of raw products and the rise of custom processing and
customer interaction has taken food safety needs to a new level.
"There's nothing clandestine about food safety," says Hilary Thesmar,
who serves as chief food and product safety officer and senior vice
president of food safety for the Food Marketing Institute. "It's a practice
and a commitment that food retailers celebrate and outwardly express
through their brands."

Thesmar says it was developed specifically to empower associates to be
food safety experts and help them abide by food safety codes.
And efforts to protect food safety at the meat and deli counter are
building on the progress that is being made all the way up the supply
chain, Raymond says.
In particular, the Food Safety and Inspection Service's Listeria monocytogenes pilot project.
"In the Listeria pilot project, there were increases - some of them
quite significant - in adoption across all categories of FSIS's safety
recommendations," he says. "The extension of the project through 2021
will provide FSIS further insight into acceptance of the most critical
recommendations, and where more progress is needed, which should
lay the groundwork for continued improvement into the future."

The impact of regulations, programs

Consumers
should follow
four steps for
responsible food
preparation and
cooking at home:
1. CLEAN
2. SEPARATE
3. COOK
4. CHILL

58 - FEBRUARY 2019

A culture of safety, service
It goes without saying that all food retailers must comply with all local,
state and federal food safety regulations.
But as stringent as those rules may be, consumers often have even
higher standards.
"Retailers meet those needs every day by providing high quality products with outstanding customer service," Thesmar says.
The meat department is an area of the store where shoppers are
more likely to have questions about what to buy and how to prepare
their purchase.
"In this regard, training programs have changed to be very specific for
employees to obtain the knowledge and behaviors they need to meet
customers' needs," Thesmar says.
Well beyond the meat department, though, maintaining the consumer's confidence is an essential part of a retailer's success.
When it comes to food safety, the best protection can be prevention,
and that highlights why food safety training and certification is vital to a
retailer's success.
Any time raw products are handled, there are specific procedures
that associates follow to mitigate food safety risks for the customers as well has keeping themselves safe. And Thesmar says many of
these programs and procedures go beyond just what the Food Safety
Modernization Act requires.
"Food safety is so much more to food retailers than procedure - it's
their culture," she says.

www.supermarketperimeter.com

WEGMANS, © JAVIER SÁNCHEZ MINGORANCE - STOK.ADOBE.COM

Retailers have plenty of outside help when it comes to guidance in the
meat and poultry department.
For example, new regulations on recordkeeping for beef-grinding in
retail stores went fully into effect in 2017, says Matt Raymond, contractor, public affairs for the North American Meat Institute. Moves like this
are intended to improve the
traceability of products in the
unlikely event of a recall.
"FSIS data fully demonstrate the importance of
complete recordkeeping in
tracing potentially contaminated products," Raymond
says. "Increasing awareness
of and compliance with
these requirements among
the tens of thousands of
regulated retailers will help
further strengthen confidence in the safety of the
products they sell, along with
public health."
FMI has an entire program
dedicated to food safety
training called SafeMark.


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Supermarket Perimeter - February 2019

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

Supermarket Perimeter - February 2019
Editor's Note - A better experience
Contents
The Wire - Nutrition Facts Label top choice for health info
US artisan, specialty cheese industry tops 1,000 producers
Ancient grains, fresh produce among top 2019 superfoods
Tilapia demand falls worldwide
Traditional supermarkets notch high marks in new survey
Trader Joe’s again tops grocery retailer list
DESIGNED for success
International IMPACT
Spring cakes
Bakery - Donuts
Upscale packaging
Deli - Top trends
Side dishes
Meat & Poultry - Chicken choices
Bargain buys
Produce - Organics
Bananas
Seafood - Salmon
Food safety - Meat and poultry best practices
Commissary Insider - Ovens
SPOTLIGHT - VALUE-ADDED MEATS
TECHNOLOGY - INVENTORY MANAGEMENT
OPERATIONS - FOOD LABELING
Product Showcase
Advertisers
Fresh takes
Supermarket Perimeter - February 2019 - Supermarket Perimeter - February 2019
Supermarket Perimeter - February 2019 - 2
Supermarket Perimeter - February 2019 - Editor's Note - A better experience
Supermarket Perimeter - February 2019 - Supermarket Perimeter - February 2019
Supermarket Perimeter - February 2019 - 2
Supermarket Perimeter - February 2019 - Editor's Note - A better experience
Supermarket Perimeter - February 2019 - Contents
Supermarket Perimeter - February 2019 - 5
Supermarket Perimeter - February 2019 - Ancient grains, fresh produce among top 2019 superfoods
Supermarket Perimeter - February 2019 - 7
Supermarket Perimeter - February 2019 - Trader Joe’s again tops grocery retailer list
Supermarket Perimeter - February 2019 - 9
Supermarket Perimeter - February 2019 - DESIGNED for success
Supermarket Perimeter - February 2019 - 11
Supermarket Perimeter - February 2019 - 12
Supermarket Perimeter - February 2019 - 13
Supermarket Perimeter - February 2019 - 14
Supermarket Perimeter - February 2019 - 15
Supermarket Perimeter - February 2019 - International IMPACT
Supermarket Perimeter - February 2019 - 17
Supermarket Perimeter - February 2019 - 18
Supermarket Perimeter - February 2019 - 19
Supermarket Perimeter - February 2019 - 20
Supermarket Perimeter - February 2019 - 21
Supermarket Perimeter - February 2019 - Spring cakes
Supermarket Perimeter - February 2019 - 23
Supermarket Perimeter - February 2019 - 24
Supermarket Perimeter - February 2019 - 25
Supermarket Perimeter - February 2019 - Bakery - Donuts
Supermarket Perimeter - February 2019 - 27
Supermarket Perimeter - February 2019 - 28
Supermarket Perimeter - February 2019 - 29
Supermarket Perimeter - February 2019 - Upscale packaging
Supermarket Perimeter - February 2019 - 31
Supermarket Perimeter - February 2019 - Deli - Top trends
Supermarket Perimeter - February 2019 - 33
Supermarket Perimeter - February 2019 - 34
Supermarket Perimeter - February 2019 - 35
Supermarket Perimeter - February 2019 - Side dishes
Supermarket Perimeter - February 2019 - 37
Supermarket Perimeter - February 2019 - Meat & Poultry - Chicken choices
Supermarket Perimeter - February 2019 - 39
Supermarket Perimeter - February 2019 - 40
Supermarket Perimeter - February 2019 - 41
Supermarket Perimeter - February 2019 - 42
Supermarket Perimeter - February 2019 - 43
Supermarket Perimeter - February 2019 - 44
Supermarket Perimeter - February 2019 - Bargain buys
Supermarket Perimeter - February 2019 - 46
Supermarket Perimeter - February 2019 - 47
Supermarket Perimeter - February 2019 - Produce - Organics
Supermarket Perimeter - February 2019 - 49
Supermarket Perimeter - February 2019 - Bananas
Supermarket Perimeter - February 2019 - 51
Supermarket Perimeter - February 2019 - 52
Supermarket Perimeter - February 2019 - 53
Supermarket Perimeter - February 2019 - Seafood - Salmon
Supermarket Perimeter - February 2019 - 55
Supermarket Perimeter - February 2019 - 56
Supermarket Perimeter - February 2019 - 57
Supermarket Perimeter - February 2019 - Food safety - Meat and poultry best practices
Supermarket Perimeter - February 2019 - 59
Supermarket Perimeter - February 2019 - 60
Supermarket Perimeter - February 2019 - Commissary Insider - Ovens
Supermarket Perimeter - February 2019 - 62
Supermarket Perimeter - February 2019 - 63
Supermarket Perimeter - February 2019 - SPOTLIGHT - VALUE-ADDED MEATS
Supermarket Perimeter - February 2019 - 65
Supermarket Perimeter - February 2019 - TECHNOLOGY - INVENTORY MANAGEMENT
Supermarket Perimeter - February 2019 - 67
Supermarket Perimeter - February 2019 - OPERATIONS - FOOD LABELING
Supermarket Perimeter - February 2019 - 69
Supermarket Perimeter - February 2019 - 70
Supermarket Perimeter - February 2019 - 71
Supermarket Perimeter - February 2019 - Product Showcase
Supermarket Perimeter - February 2019 - Advertisers
Supermarket Perimeter - February 2019 - Fresh takes
Supermarket Perimeter - February 2019 - 75
Supermarket Perimeter - February 2019 - 76
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