 If you offer grab-and-go foods, adhering to food safety procedures can be especially difficult. The food auditor Steritech found a number of common food safety issues in 3,000 recent reviews of fresh and prepared foods at grocery stores. Their lessons can also apply to restaurants offering prepared foods to go. Of the problems Steritech discovered, several stood out: One major issue across the board was unclean food contact surfaces, particularly when businesses offer a wide range of prepared foods that require the use of more utensils, equipment and prep areas. Further, contamination via chemical, physical and/or biological hazards was among the top food safety challenges in all departments except produce. Specifically, allergen contamination was a pressing concern for bakery items (demonstrating the need for clear labeling) and improper storage and placement of raw items was an issue in meat, seafood and deli products. Finally, cold holding was among the top problems for produce, seafood, deli and general grocery items – with the principal issue being the temperature of display cases for pre-cut and prepared foods. Make sure these foods are kept at a temperature of 41 degrees or below to prevent the growth of harmful bacteria.
 It’s the season for grabbing some prepared food to go, then enjoying it at summer picnics and other outdoor events. If you offer grab-and-go foods, double check that you’re following food safety procedures so you can avoid contamination hazards and other safety risks. Daymark Safety Systems suggests operators follow several steps to protect grab-and-go storage areas. Regularly clean any doors, shelves, machine dispensing areas and lights that are part of your food displays. If you have any automated kiosks with touchpads, clean and also disinfect those high-touch areas to kill any contaminants — you may need to leave the disinfectant on the surface for a few minutes before wiping it away. Check regularly for spills on the floor and within your display, and consider using an absorbent pad or mat to reduce the risk of slips when spills occur. Clean floors at least once a day, and ensure trash and recycling bins are cleaned inside and out and don’t become overfilled.
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