Supermarket Perimeter - February 2021 - 48

Food safety

Bakery
BY ANDY NELSON

FEW, IF ANY, AREAS OF THE SUPERMARKET have been as hard hit by
the pandemic as instore bakeries.
Departments that have relied on self-serve donut cases and other
hands-on applications, whether full- or self-service, have been forced to
retool to adapt to the new normal.
Jackson, Mich.-based Dawn Foods has advice on how to do just that:

Let them have their cake and eat it too
There has been a signiﬁcant increase in sales of grab-and-go cake
products since the pandemic hit. Sales of individual cake slices,
cheesecake slices, parfaits and cake bites have grown substantially. If
you're looking for ways to increase business during this time, consider
offering individually packaged cake products. A 4 " cubed box, for
instance, is perfectly sized for a cupcake or jumbo muffin. And that
sweet treat is the perfect size for many consumers to enjoy.

Alternatives to self-serve
Instore bakeries understand that convenience is key to busy consumers
who don't have a lot of time to spare. In the current environment, the
active consumer's preference for convenience is overshadowed by
their food safety concerns. Help them feel at ease
by pre-packaging self-serve items using clear
containers that still allow consumers to buy
with their eyes without worrying about possible
contamination.

Grab-and-go for all
Instore bakeries practicing social distancing
by limiting the number of consumers allowed
in-store at once can take advantage of the QSR
grab-and-go strategy by pre-packaging popular
items in window boxes, sealable bags and
clamshell containers to keep the lines moving
and getting people in and out quickly.

* Date and rotate all items as
you put them away so the
ﬁrst items received (IN) are
the ﬁrst items used (OUT).
* Store time/temperature
controlled for safety
(TCS) products in coolers
immediately after receiving
them. Coolers should keep
products cool at or below
41° F (5°C).
* Take only what you need out

48 - FEBRUARY 2021

of refrigeration to begin a
production job.
* Place highly perishable items
back in refrigeration when
called away.
* Return items to refrigeration
as soon as you ﬁnish the job.
Store frozen products immediately after receiving them.
* Freezers should hold foods
frozen at or below 0° F
(-18 ° C).

* Thaw potentially hazardous
items in refrigeration, never
at room temperature.
* Check freezers and coolers
for accurate holding
temperatures. Store
newly received products
in manufacturers' original
packaging.
* In coolers, keep raw and
baked products separated.
* Do not stack raw products,
such as raw eggs or egg
washes, above baked items,

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as they may drip onto
baked products and crosscontaminate them with
harmful bacteria.
* Keep raw products and baked
products in separate coolers
and freezers or on opposite
sides of the storage units.
Store all bakery products off
the ﬂoor at least 6 inches
(15cm). Place all open bags of
ingredients in covered bins to
keep out rodents and insects.
Source: IDDBA

ABIMAGESTUDIO - STOCK.ADOBE.COM, DAWN

BAKERY STORAGE:
FOOD SAFETY MUSTS
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Supermarket Perimeter - February 2021

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