Public Health Food Safety Controls for Retail Hot Food Programs: Which Approach Works Best?

Food safety has long been a crucial concern for prepared food retailers. According to the US Food Code and most state and local health departments, one of two approaches to maintaining hot food safety must be used — Time Only or Time and Temperature — as a Public Health Control. For supermarkets in particular, where the “Ready-to-Eat” segment has become a key component of their strategy, the choice of which approach to use is now more critical than ever. The importance of food safety in today’s competitive environment cannot be over emphasized. Just a glimpse at the news only confirms this is the case. Fast casual dining chain Chipotle Mexican Grill started out the new year in 2016 with a federal subpoena following multiple outbreaks of foodborne illness.1 Same-store sales for the chain dropped by more than 14 percent over the preceding quarter, and overall sales were off by more than a third.

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Spotlight

LeadMD

LeadMD is the #1 performance marketing consultancy that leverages best-in-class technology to make your vision actionable and your outcomes measurable. Breaking down the typical siloes of technology and strategy, LeadMD collaborates with clients to increase revenues, align teams and engage ideal customers. We’ve helped more than 3,500 high-growth companies succeed by building revenue engines that scale on top of marketing and sales platforms like Marketo , Adobe, Salesforce.com and dozens of others.

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