Fresh sells. But it also introduces a specific set of sanitation challenges, especially for retailers who are making a stronger commitment to fresh foods merchandising than in the past. In deli/food service, meat and seafood departments especially, and to some extent produce, the need for retailers to have strong safety standards and the checks and balances to maintain them has perhaps never been greater. That need was fueled by the fatal outbreak of food poisoning in the Pacific Northwest ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.