Food Forum: Safety in Numbers

By Mike Rosinski Poor safety practices at the meat and deli counters can cost retailers money. There are more than 37,000 supermarkets in the U.S. according to the Food Market Institute, so as a food retailer, it is essential to stay competitive. A key tactic to staying on top is to ensure your store is on the forefront of safety. This remains especially important in today’s always-on society where social media reigns and one misstep can ruin a reputation. Since grocery stores are an open environment, inviting in people from the outside, there is an increased opportunity for bacteria to travel into the work environment, and the meat and deli counter is an area where employees and consumers are particularly vulnerable to safety hazards and foodborne illnesses. Employees behind the counter face the risk of cuts and burns—from opening packaging with sharp objects, cutting deli meats and cheeses and preparing hot meals—which not only reduces worker productivity but also increases the spread of bacteria. Here are a couple of scenarios: Scenario One To open meat or cheese packages, an employee would typically use a knife or scissors—sharp objects that can increase the likelihood of injury. Cutting utensils, in addition to being safety hazards, afford an opportunity for microbiological cross contamination. For example, if the employee punctures the meat when opening the packaging but does not properly clean that utensil after use, the potential for bacteria to spread to other surfaces and products is increased. Furthermore, because knives are not always under control in the backroom environment, they can further spread unwanted bacteria upon coming in contact with food products. While often overlooked, packaging solutions and systems can play a critical role in reducing cross contamination and increasing employee safety. Easy open packages, such as the Sealed Air Cryovac Grip & Tear packaging solution, eliminate the need to use kitchen shears or knives. This, in turn, increases worker productivity by decreasing employees’ risk of injuries and increasing the rate at which the end customer can be served. Scenario Two Full-service delis often serve more than just cold cuts, so it is important to minimize risks associated with handling hot items such as rotisserie chickens and roasts. Packaging designed to absorb hot liquids and excess grease not only helps prevent messes but also reduces the risk of injury from hot liquids that can spill out. One example is Cryovac HOT-LOC, which is constructed with a polymer skin capable of withstanding extreme temperature ranges. So, whether it is dealing with uncooked or pre-cooked deli items, top-notch packaging solutions can help retailers reduce the risk of injury and cross contamination, thus helping them remain competitive. A Shared Responsibility These two scenarios may be a bit daunting, but the important thing to keep in mind is that food safety is not just one person’s responsibility. Keeping the food supply chain safe requires a holistic and thorough approach, from processors to retailers, right down to deli counter employees. Retailers must educate employees on the importance of safety behind the counter to ensure the end customer stays safe. Industry figures estimate that two in five consumers have given food and beverage safety a lot of thought, and 40% have actually changed what they eat because of food safety information. Do not let poor safety standards be the reason you lose customers. Embracing this mindset only benefits retailers—ensuring a positive work environment, an overall stronger bottom line and most importantly, that consumers stay safe. Mike Rosinski is marketing director for smoke and processed meats at Sealed Air Corp. He can be reached at [email protected].