Minnesota Caterer and Grocer Ensures Food Safety With RFID
In 2011, the FDA Food Safety Modernization Act (FSMA) made requirements for food safety more stringent than they were previously. FSMA aims to assure that the U.S. food supply is safe with regard to contamination, by shifting the focus from response to prevention. Lunds & Byerlys and most of PAR’s customers have implemented Hazard Analysis and Critical Control Points programs (HACCP) to accommodate the standard.
Typically, food retailers must track temperatures several times, or at least once a day, in order to meet food-safety standards. Companies document the temperatures at which food is stored for their own temperature-management purposes, as well as to provide that information to government authorities when needed. If temperatures fall outside of acceptable thresholds, food may need to be discarded.
“With the rollout and implementation of the FSMA, many resources in the grocery industry have been strained in order to meet compliance deadlines,” says Chris Gindorff, Lund Food Holdings’ senior manager of quality assurance and manager of food safety.
Lunds & Byerlys owns 26 upscale supermarkets in the Minneapolis-St Paul area, each containing a bakery and a deli. Its core focus is on the quality of its products, the company reports, including the freshness of the food that it stores, to meet the needs of its customers.
The frequency of temperature measurements depends on the specific checkpoints that the firm has put in place. “We typically see measurements taken every two hours,” says John Sammon III, ParTech’s senior VP and general manager for SureCheck. Without an automated system in place, Sammon explains, the process typically requires pen and paper. Many food retailers simply keep records of temperature checks in binders.