New Hampshire's retailers and restaurant owners have been hitting the books to learn about foodborne illnesses and how to stop them. Due to a law passed in 2007, all of the state's food-service establishments — including supermarkets that offer prepared foods — will be required to have at least one full-time employee assigned as a “certified food protection manager” by July 8. Fortunately for Associated Grocers of New England's members, their co-op was prepared. Since 2006, it has been ...
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.