Episode 16: Food Safety Basics: Getting Handling and Storage Right
Episode 16 - Food Safety Basics: Getting Handling and Storage Right
Hey Store Manager! Mike here on "Smoke Break." Today we're tackling food safety basics - the foundation of keeping your customers safe and your store compliant. What we cover today might seem simple, but getting these basics right prevents big problems down the road.
Think about this: every food item in your store passes through someone's hands before reaching your customers. Each touch point is a chance to either protect or compromise food safety. Let's make sure you're protecting it.
Start with the basics - handwashing. Not just a quick rinse, but proper handwashing. Hot water, soap, at least 20 seconds of scrubbing, including under those nails. Post clear handwashing signs in employee areas. Make it impossible for your team to forget.
Gloves aren't just accessories - they're your front line of defense. But here's what many stores get wrong: gloves only work if you change them when they should be changed. That means new gloves after handling raw food, after touching your face or phone, or if they tear. No exceptions.
Storage is where many stores stumble. Remember this rule: raw below ready-to-eat. Always. That means raw meat products go on bottom shelves. Why? Because if anything drips, you don't want it contaminating other foods.
Your coolers need a system. First In, First Out (FIFO) isn't just a suggestion - it's how you prevent serving expired food. Label everything with dates. Organize shelves so older products are in front. Make rotation part of every shift's routine.
Here's something often overlooked - receiving deliveries. Check temperatures when products arrive. If frozen items are starting to thaw or cold items aren't cold enough, refuse them. It's better to have an empty shelf than risk selling unsafe food.
Those ice machines everyone forgets about? They need love too. Ice is food. Clean and sanitize ice scoops daily. Store them properly - never in the ice. Check machines regularly for mold or slime buildup. Remember, customers use that ice in their drinks.
Question: Why is it important to follow the "raw below ready-to-eat" rule in storage, even if all items are properly wrapped?
Think about it. The answer? Even with good packaging, leaks can happen. Storing raw items below ready-to-eat foods creates an extra layer of protection against cross-contamination, preventing foodborne illness.
Your action item for this week: Audit your storage areas. Check every shelf, every cooler. Make sure raw products are stored properly, everything's dated, and FIFO is being followed. Fix any issues you find right away.
Before you go, hit that subscribe button for more "Smoke Break" episodes. Share these tips with other managers - food safety matters for all of us.
Want more resources on running a safe, compliant store? Visit cstorethrive.com.
That's all for today, Store Manager. Next time, we'll tackle temperature control and cross-contamination prevention. Until then, keep those hands clean and those products properly stored!
