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.
2018 Fast Casual Data
To determine the most commonly observed food safety challenges, Steritech examined data from nearly 3,000 assessments it conducted in supermarket and grocery stores in the period from January 2018 and June 2018. The data is segmented by major department, with the top three challenges for each department listed.