With retail deli food service operations quickly returning to normal across the country, now is a great time for general managers, operations managers and store managers to assess their Retail Deli Food Safety Management Systems (FSMS) to make sure active managerial controls (AMCs) are current and in place. Store leadership that consistently emphasizes and demonstrates an interest in the co-op’s food safety operations is critical to building a food safety culture.
Data from the CDC consistently identify five major risk factors related to food safety practices within the retail food industry that contribute to foodborne illness. Assessing your co-op’s AMCs and policies that specifically addresses these risk factors is an excellent way to gauge your current risk status.
Address Major Risk Factors
Here are the five major risk factors identified by the CDC and a list of key risk-based preventive controls which should be addressed in your Retail Deli Food Safety Operations Control Plan.
1. Poor personal hygiene
• Hand washing good retail practices (GRPs)
• No bare-hand contact with ready-to-eat foods protocols
• Certified Food Protection Manager Certification for key staff
• Employee health policy in placeOngoing documented training
2. Improper food holding/time and temperature
• Documented weekly thermometer accuracy verification
• Documented temperature monitoring
• Hot or cold displayed foods kept at proper temperatures
• Foods cooled properly
• Refrigerated, ready-to-eat foods properly date marked and discarded within seven days of preparation or opening
• Ongoing documented training
3. Contaminated equipment/protection from contamination
• Slicers, juicers are completely broken down each time they are cleaned
• In-use food contact equipment cleaned every four hours
• Cross-contamination GRPs
• Documented self-inspection monitoring
• Sanitizer strength validated each time before use
• Documented internal inspections
• Ongoing documented training
4. Inadequate cooking
• Raw animal foods cooked to required temperatures
• Documented weekly thermometer accuracy verification
• Cooked foods reheated to required temperatures
• Ongoing documented training
5. Food obtained from unsafe sources
• Validate foods sourced from regulated and licensed vendors
• Local growers follow appropriate good agriculture practices
• Ongoing documented training
Take Advantage of NCG Resources
NCG has developed many resources to assist co-ops in developing a food safety management system, including active managerial controls for high-functioning food service and produce departments. Please reach out to your respective NCG specialists for more information in developing or improving the food safety program at your co-op.
