Supermarket Perimeter - February 2020 - 58

Food safety

Instore bakeries
BY ANDY NELSON

Allergen awareness front and center
In general, however, it's not raw product that raises red flags for Dorothy
Lane's instore bakeries when it comes to food safety, Fox says. The
retailer's top concern is allergens.
"If we have anything, and this one does pop up on a regular basis, it's
allergens," Fox says. "That's a big one that we've learned a lot about and
are trying to get better at."
More and more consumers are asking about allergens and, with new
Food Safety Modernization Act (FSMA) regulations kicking in, retailers
need to do everything they can to address them, Fox says.
FSMA hasn't been a cake walk for Dorothy Lane's instore bakeries, but
the effort has been well worth it, Fox says.
"It's been very difficult, but in all honesty, it's only making us better,"
he says. "Labeling is huge. We spend a lot of time to make sure that our
labels are right."
Dorothy Lane instore bakeries get most of their product from the
retailer's central bakery.
"We have to make sure it gets to stores safety," Fox says. "But it starts
with product development, getting it into our system, creating ingredient statements. Then it's getting it on our GMPs, making sure the
58 - FEBRUARY 2020

allergens are labeled and products are stored correctly." Record-keeping
and establishing the correct protocols for cleaning are crucial, and
Dorothy Lane has also started doing some swab testing at its central
kitchen, Fox says.
The retailer's central bakery kitchen has one PCQI-trained staff member dedicated to food safety, doing weekly audits for GMPs, looking at
hygiene and allergen control and taking care of other food safety-related matters, Fox says.
"The other thing FSMA has made us do is to record lot codes, trace
up and trace back, and we're still in the development stages of that," he
adds. "We're trying to get the big ones - allergen control, GMPs, tracking. Traceability is the big one."

Third-party certification
Dorothy Lane's sister Killer Brownie company ships product all over the
country, so in the past two years it has earned SQF Level 2 third-party
certification, Fox says.
That SQF designated is displayed prominently on the Killer Brownie
website, as are the potential allergens in each product.
Since not much product is made in the individual store bakeries, the
food safety protocols don't need to be as strict, Fox says. That said,
Dorothy Lane has put all of its instore bakeries through a training program created by food safety specialist Alchemy.
Many retailers have made the adjustment to the "Age of Allergens"
by selling more and more of their instore baked goods packaged and
sourced from outside suppliers, Fox says.
That's not the Dorothy Lane way. In fact, just the opposite.
"Out of our central bakery, we're producing more from mix and
scratch than we have ever," he says. "Some of it comes to stores prepackaged - a lot of the coffee cakes, cinnamon rolls - but we also use
transfer cabinets with fresh product for service cases."
The service case remains a mainstay in Dorothy Lane instore bakeries. Those cases contain labels warning consumers of allergens, but
product is not segregated.
"We're still putting our pecan Killer Brownies in the same case as our
no-nut Killer Brownies," he says. "The consumer has to know that if they
have an allergy, they shouldn't be buying out of that case, they should
be buying packaged product."

www.supermarketperimeter.com

Dorothy Lane Market still
relies on service cases
in its instore bakeries,
while at the same time
maintaining the highest
food safety standards.

DOROTNY LANE MARKET

DAYTON, OHIO-BASED RETAIL CHAIN DOROTHY LANE MARKET
got an interesting lesson in food safety and consumer perceptions
in 2018.
In the spring of that year, Dorothy Lane rolled out a cookie-dough
product in its instore bakeries. Before taking the plunge, the retailer bent
over backwards to alleviate any food safety concerns that are often
associated with raw cookie dough.
"Obviously there are two concerns: E. coli with the flour, and salmonella with the eggs," says Scott Fox, Dorothy Lane's vice president
of bakery operations. "So what we did is use heat-treated flour and we
made it without eggs."
For all practical purposes, Dorothy Lane's instore cookie-dough product was probably as safe as anything else its bakeries sold. But with food
safety, reality and perceived reality can get confused.
The evidence? Six to eight months after the product was introduced,
Dorothy Lane discontinued it.
"I thought it was a pretty good product - unfortunately, it just did not
take off with consumers enough that it was worth making it anymore,"
Fox says. "I don't know if consumers are more aware of E. coli and
salmonella, if that's why they're not buying. It was trendy for a while,
and we thought it would be a great item but it didn't warrant making
anymore."
As of early 2020, Dorothy Lane has no plans to take another shot at a
raw cookie dough product.


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Supermarket Perimeter - February 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - February 2020

Supermarket Perimeter - February 2020
Editor's Note - Meat fights back
Contents
The wire
Meal matters
Building trust
Bakery - Europain 2020
Bakery - Sourdough
Deli - Soups
Deli - Asian Cuisine
Meat & Poultry - Packaging
Meat & Poultry - Grass-fed
Produce - Snacks
Produce - Berries
Seafood - Sustainability
Food Safety - Instore bakeries
Commissary Insider
Classifieds
Ad index
Fresh takes
Supermarket Perimeter - February 2020 - Supermarket Perimeter - February 2020
Supermarket Perimeter - February 2020 - BB - 1
Supermarket Perimeter - February 2020 - BB - 2
Supermarket Perimeter - February 2020 - Supermarket Perimeter - February 2020
Supermarket Perimeter - February 2020 - 2
Supermarket Perimeter - February 2020 - Editor's Note - Meat fights back
Supermarket Perimeter - February 2020 - Contents
Supermarket Perimeter - February 2020 - 5
Supermarket Perimeter - February 2020 - The wire
Supermarket Perimeter - February 2020 - 7
Supermarket Perimeter - February 2020 - Meal matters
Supermarket Perimeter - February 2020 - 9
Supermarket Perimeter - February 2020 - 10
Supermarket Perimeter - February 2020 - 11
Supermarket Perimeter - February 2020 - 12
Supermarket Perimeter - February 2020 - 13
Supermarket Perimeter - February 2020 - Building trust
Supermarket Perimeter - February 2020 - 15
Supermarket Perimeter - February 2020 - 16
Supermarket Perimeter - February 2020 - 17
Supermarket Perimeter - February 2020 - 18
Supermarket Perimeter - February 2020 - 19
Supermarket Perimeter - February 2020 - Bakery - Europain 2020
Supermarket Perimeter - February 2020 - 21
Supermarket Perimeter - February 2020 - 22
Supermarket Perimeter - February 2020 - 23
Supermarket Perimeter - February 2020 - Bakery - Sourdough
Supermarket Perimeter - February 2020 - 25
Supermarket Perimeter - February 2020 - 26
Supermarket Perimeter - February 2020 - 27
Supermarket Perimeter - February 2020 - Deli - Soups
Supermarket Perimeter - February 2020 - 29
Supermarket Perimeter - February 2020 - 30
Supermarket Perimeter - February 2020 - 31
Supermarket Perimeter - February 2020 - Deli - Asian Cuisine
Supermarket Perimeter - February 2020 - 33
Supermarket Perimeter - February 2020 - 34
Supermarket Perimeter - February 2020 - 35
Supermarket Perimeter - February 2020 - Meat & Poultry - Packaging
Supermarket Perimeter - February 2020 - 37
Supermarket Perimeter - February 2020 - 38
Supermarket Perimeter - February 2020 - 39
Supermarket Perimeter - February 2020 - 40
Supermarket Perimeter - February 2020 - 41
Supermarket Perimeter - February 2020 - Meat & Poultry - Grass-fed
Supermarket Perimeter - February 2020 - 43
Supermarket Perimeter - February 2020 - 44
Supermarket Perimeter - February 2020 - 45
Supermarket Perimeter - February 2020 - Produce - Snacks
Supermarket Perimeter - February 2020 - 47
Supermarket Perimeter - February 2020 - 48
Supermarket Perimeter - February 2020 - 49
Supermarket Perimeter - February 2020 - Produce - Berries
Supermarket Perimeter - February 2020 - 51
Supermarket Perimeter - February 2020 - 52
Supermarket Perimeter - February 2020 - 53
Supermarket Perimeter - February 2020 - Seafood - Sustainability
Supermarket Perimeter - February 2020 - 55
Supermarket Perimeter - February 2020 - 56
Supermarket Perimeter - February 2020 - 57
Supermarket Perimeter - February 2020 - Food Safety - Instore bakeries
Supermarket Perimeter - February 2020 - 59
Supermarket Perimeter - February 2020 - 60
Supermarket Perimeter - February 2020 - 61
Supermarket Perimeter - February 2020 - 62
Supermarket Perimeter - February 2020 - Commissary Insider
Supermarket Perimeter - February 2020 - 64
Supermarket Perimeter - February 2020 - 65
Supermarket Perimeter - February 2020 - 66
Supermarket Perimeter - February 2020 - 67
Supermarket Perimeter - February 2020 - 68
Supermarket Perimeter - February 2020 - 69
Supermarket Perimeter - February 2020 - 70
Supermarket Perimeter - February 2020 - 71
Supermarket Perimeter - February 2020 - Classifieds
Supermarket Perimeter - February 2020 - Ad index
Supermarket Perimeter - February 2020 - Fresh takes
Supermarket Perimeter - February 2020 - 75
Supermarket Perimeter - February 2020 - 76
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