Supermarket Perimeter - November 2020 - 53

merchandise hot foods. "Understand the type of packaging designed
specifically for hot foods applications and don't assume all packaging
can be used in hot and cold applications," Proctor said.
Merchandising and load lines have their own set of "musts,"
Proctor said:
x Food merchandised outside the load line will disrupt the air curtain
of the case and cold air will spill outside the case and into the aisle
making the case work twice as hard to refrigerate.
x Avoid over packing of product in a display case, setting product on the
air return, or blocking the air discharge as this can cause product to not
be kept at proper temperatures and lead to display case service calls. Air
must circulate around these products to keep them properly chilled.
x Maintain approximately 1 inch between the bottom of a shelf and
the product merchandised below it; this a minimum distance is
necessary to provide a gap for air to flow over the product on each
shelf to keep product to temperature.
x Overpacking when merchandising a service case will make it very
difficult to adhere to the rule: first in first out which could cause
concern with rotating of product and food safety.

When it comes to
protecting customers from
foodborne illness, one of
the most effective tools
is a thermometer."
Marjorie Proctor, Hillphoenix

Globe slicers
automatically shut
down when they need
to be cleaned.

COVID has only intensified this emphasis on food safety, Proctor
said. Food retailers quickly implemented plans and manufacturers
stepped to the plate to assist them in this ever-changing environment.
Hillphoenix identified the types of cases that undoubtedly had been
impacted by the coronavirus outbreak as shopping behaviors changed
to accommodate for a safer food environment.
In the deli, for example, food bars were profoundly affected, Proctor
said. Hillphoenix was able to quickly put together ideas to help retailers
reimagine merchandising strategies by offering several alternatives that
helped retailers keep both their hot and cold food bars in service.
"We have also seen an increase in the request for inline service
made-to-order salad/sandwich prep counters and for convertible
sneeze-guards." Hillphoenix firmly believes that many
of the COVID-related changes will last after the
pandemic has passed, Proctor said. Those will likely
include glass or plexiglass shields on top of service
Hillphoenix's
deli cases
provide maximum
temperature
control.

The right cases for the right products
It's crucial, Proctor said, to pick the right type of case for the products
being merchandised. For example, meal kits are composed of raw
meat products. Meat should be kept at meat temperatures to ensure
a safe product. Merchandising meal kits with raw meat product in deli
temperatures could shorten the life of the products and affect the taste
of the product by increasing the purge rate of the fresh meat.
"Know what product temperatures are recommended for each of the
products being merchandised," she said.
Food safety in general is more critical today than it has ever been,
Proctor said. Shoppers want to know where products come from and
how they're handled, and they expect to find the freshest foods possible
in their supermarket. At Hillphoenix, food safety ranks at the top of the
company's priority list.
"Our equipment is designed to meet the regulatory standards from
UL and NSF," Proctor said. "And we work closely with merchandising
experts in the supermarket industry to ensure our display cases
are designed and engineered for merchandising flexibility, ease of
maintaining proper case temperatures, load line compliance, and ease
of cleaning and sanitizing."
supermarketperimeter.com

NOVEMBER 2020 - 53


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Supermarket Perimeter - November 2020

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

Supermarket Perimeter - November 2020 - 1
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