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As consumers change how they shop, the traditional supermarket is evolving to meet their needs. The addition of prepared foods, meal kits, and even “grocerants” help to bring traffic into stores, but also require new equipment, employee skills, and processes. These can create operational and food safety challenges that must be addressed.
To determine the most commonly observed food safety challenges, Steritech examined data from more than 4,300 assessments in the first 7 months of 2022. The same three issues rose to the top across three departments: produce, bakery, and deli.