Top 10 Food-Safety Challenges for C-Stores
By Aimee Harvey on Dec. 13, 2017CHICAGO -- The outlook is positive for the convenience-store prepared-foods category. C-store food visitation is up, menus are expanding, and the customer is responding favorably. However, with all of the focus on elevating convenience foodservice programs, operational challenges arise—particularly around food safety. Cleanliness remains a key concern for retailers, as the industry works to head off the type of highly impactful food-safety risks that deter customer traffic.
Charlotte, N.C.-based Steritech provides food safety and operational assessments for convenience stores, supermarkets, restaurants and other foodservice segments. Between January and July 2017, Steritech conducted more than 1,500 assessments of convenience stores and revealed the top 10 most commonly observed food-safety challenges in three key areas: cleanliness, food handling and training.
"It is imperative that convenience-store operators understand the food-safety risks, challenges and impact on every level of the brand, from C-suite down to the front-line worker preparing the food," said Chris Boyles, vice president of The Steritech Institute. "Beyond people getting sick, a food-safety incident at one location can lead to customers avoiding your brand altogether, sending a ripple effect across a chain."
From 10 to one, here are the leading safety concerns to keep an eye on in c-store foodservice this year ...
10. General food protection
From sneeze guards over fresh foods such as hot dogs to keeping condiment dispensers covered, it's vital for c-stores to prevent general contamination by protecting foods that are out in the open.
9. Off the floor
It's best to keep all stored items at least six inches off the floor so that surrounding areas can be kept clean. Top-notch packaging is a must for any food products that have to be kept on the floor. "Any food items stored on the floor must be in impenetrable packaging, or they risk contamination or pest infestation," the company concluded.
8. Cold holding
For foods such as milk, yogurt and premade salads and sandwiches for grab-and-go, temperatures should be set at 41 degrees or below to ensure food safety.
"This means not only do employees need to understand their role in preparing foods and holding them at the correct temperatures, but also in monitoring equipment and knowing when it’s not working properly," said Boyles of Steritech.
7. Pest entry and harborage
It's imperative for c-stores to address the "structural and sanitation concerns that can lead to pest issues," Steritech said. "This could include missing door sweeps, obvious holes or cracks, and even improper mop storage."
6. Surface storage
"C-stores that offer takeaway food containers, utensils, cups and lids must ensure they are stored so that food contact surfaces of the items can't be contaminated by on-the-go customers," according to the Steritech report.
5. Food contact surfaces
Whether its knives, cutting boards, slicer parts or soda nozzles, c-stores must be mindful about all of the hard surfaces and equipment that contact food and drink. "Be sure that staff knows what needs to be cleaned and sanitized, and how often to do it," said Steritech.
4. Exterior garbage storage
"Having exposed garbage and trash cans can lead to larger issues, such as pest problems," Steritech's report said. "Garbage and dumpster receptacles should be closed, and there should be no overflowing garbage."
3. Condition of nonfood contact surfaces
It's important for c-stores to take note of worn, nonfood contact surfaces. Cracked or broken surfaces do not allow for proper cleaning and tend to harbor bacteria and dirt.
"Even areas that you may not traditionally associate with store cleanliness can ultimately impact food safety," said Boyles.
2. General facility cleanliness
Technomic data shows that an unclean store is a major turnoff, especially for women and customers who visit with children. Steritech's findings back this up.
"Take a look at floors, walls and ceilings. Are they clean? Dust, leaks and buildup of grime can contaminate food and attract pests. A dirty store can also turn customers off and deter sales," said Steritech.
1. Cleanliness of nonfood contact surfaces
"Dirty gaskets, handles, shelves, racks and other surfaces touched by food handlers can transfer pathogens to hands and food," said Steritech. This is the No. 1 food-safety concern stated from among all assessments performed by Steritech for the c-store segment in 2017.