Supermarket Perimeter - November 2021 - 52

Food safety
DELI
BY ANDY NELSON
FOOD SAFETY STANDARDS FOR INSTORE DELIS that may have
sufficed in the past aren't capable of meeting the need of retailers,
regulators and consumers in 2021, industry experts say.
" Food safety best practices are constantly evolving as we learn and
grow as an industry, " said Tyler Williams, chief technical officer for St.
Louis-based ASI Food Safety. " For example, if you had asked me a few
years ago, handwashing and personal hygiene would have been on my
top five list. "
That doesn't mean those things aren't necessary, he said. But the
industry has been harping on handwashing and proper hygiene for
years, so most food manufacturers and commissaries do a good job at
educating employees on that particular best practice.
But as more is learned about food safety-related outbreaks, retailers
and their supplier partners - and the third-party firms that help keep
their food safety programs up to snuff - start to understand the best
practices that maybe they haven't put enough emphasis on.
" I think there are definitely best practices that are more important
than others, " Williams said. " For example, washing your hands is
probably more important than not wearing a necklace. Although both
are important, the risk of spreading Staphylococcus from not washing
your hands is more important than someone finding foreign matter (i.e.,
the necklace) in their food. "
52 - NOVEMBER 2021
supermarketperimeter.com
FIGHTING
LISTERIA
IN THE
INSTORE DELI
The US Food and Drug
Administration and USDAFSIS
have identified the
top five best practices for
controlling listeria in delis.
Listeria contamination
of sliced deli meats is a
significant cause of foodborne
illness and outbreaks.
Additionally, Listeria causes
the third-highest number of
foodborne illness deaths in the
United States.
* Store deli meats in
refrigerators below 410F
* When sanitizing, ensure that
the sanitizer solution is at the
proper concentration
* Use undamaged and easily
cleanable equipment
* Clean and inspect in-use
food slicers every four hours
* Prevent cross-contamination
of raw and cooked meat
LACERTA GROUP , KRISTINA BLOKHIN - STOCK.ADOBE.COM
http://www.supermarketperimeter.com

Supermarket Perimeter - November 2021

Table of Contents for the Digital Edition of Supermarket Perimeter - November 2021

Supermarket Perimeter - November 2021 - Intro
Supermarket Perimeter - November 2021 - 1
Supermarket Perimeter - November 2021 - 2
Supermarket Perimeter - November 2021 - 3
Supermarket Perimeter - November 2021 - 4
Supermarket Perimeter - November 2021 - 5
Supermarket Perimeter - November 2021 - 6
Supermarket Perimeter - November 2021 - 7
Supermarket Perimeter - November 2021 - 8
Supermarket Perimeter - November 2021 - 9
Supermarket Perimeter - November 2021 - 10
Supermarket Perimeter - November 2021 - 11
Supermarket Perimeter - November 2021 - 12
Supermarket Perimeter - November 2021 - 13
Supermarket Perimeter - November 2021 - 14
Supermarket Perimeter - November 2021 - 15
Supermarket Perimeter - November 2021 - 16
Supermarket Perimeter - November 2021 - 17
Supermarket Perimeter - November 2021 - 18
Supermarket Perimeter - November 2021 - 19
Supermarket Perimeter - November 2021 - 20
Supermarket Perimeter - November 2021 - 21
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