35.1 billion - RizePoint

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IN-STORE STRATEGY. • First In, First Out policy for displayed foods. • Daily check of use-by dates and throw away at
90% Auditors now spend about 90% of their time in an audit looking at paperwork. “It is therefore of great concern when a food safety auditor is spending 90% of their time looking at paperwork, when the real risks are in the plant or operating environments.”

$35.1 BILLION Retail sales of fresh prepared foods are expected to grow from $27.5 billion in 2014 to $35.1 billion in 2017.2

AWARENESS OF COMPLEXITIES • • • • •

Refrigeration costs Short timelines Increased safety concerns Time and temperature relationship Likelihood of spoilage3

FOUR OPTIONS FOOD RETAILERS TACKLE FOR FRESH 1. In-Store Preparation Kitchen in every location 2. In-Store Finish Frozen-fresh delivery and assembly in the store 3. Commissary Model Deliver ready-to-serve to store 4. Food Processor Model Large scale4

IN-STORE STRATEGY • First In, First Out policy for displayed foods • Daily check of use-by dates and throw away at end of that day • Remove food from display that has reached its “Best Before” date • Temperature-controlled environment required • Correctly labeled • Throw away if wrapping is damaged.5

88%

of foodborne disease outbreaks in the United States between 2013 and March 26, 2015, were caused by a single food preparation location.6

LARGEST U.S. FOODBORNE ILLNESS OUTBREAKS • E coli • Multiple Salmonella types from pork, raw tuna, raw turkey, cucumbers • Staphylococcus aureus from a child care center • Shigella • Cyclospora from cilantro7

• Raw meat containers stored above prepared food • Improper temperature storage • Handling raw food and then ready-to-eat food without changing gloves • Gloves not used with ready-to-eat foods • Ready-to-eat food touching refrigerator racks • Raw items improperly stored above or below ready-to-eat items8

WHAT INSPECTORS INSPECT • Separation during receiving, storage, preparation • Date marking system • No bare hand contact—ever • First In, First Out procedures9

VIOLATION OUTCOMES • Locations ordered shut • Jail or prison sentences • Significant fines and restitution payouts • Detrimental to entire brand • Damaged customer support and confidence • Substantial reduction of revenue and stock prices • Legal fees and lawsuits • Plummeting business reputation10

RESOURCES 1. http://www.safefoodsblog.com/articles/farm-to-fork/ 2. http://www.beefretail.org/preparedfoods.aspx#sthash.ygJFo6on.dpuf 3. http://www.foodonline.com/doc/steps-to-effective-cold-chain-management-0001 4. https://www.atkearney.com/documents/10192/2916201/Fresh+Prepared+Foods-Cracking+the+Code+for+U+S++Retailers.pdf/aa2a3c6f-1ea1-444d-b22f-bf87c1ab84cb 5. http://www.rentokil.com/global/food-retail/food-safety-for-retail-stores/ 6. http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2016/implementing-active-managerial-control-principles-in-a-retail-food-business/ 7. http://www.foodsafetynews.com/sections/foodborne-illness-outbreaks/#.VyEPW3ErKUl 8. http://www.azcentral.com/story/news/local/phoenix-contributor/2016/04/27/phoenix-restaurant-inspections-april-11/83355072/ 9. https://www.victoriaadvocate.com/news/2016/apr/26/food-service-inspections/ 10. http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm187947.htm

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