Why Food Safety Is Important To Grocery Stores And Supermarkets

A food safety expert warned last March that the UK is vulnerable to ‘major food scandals’ after a supplier allegedly supplied rotting pork to supermarkets. In an interview with the Mirror, Professor Chris Elliott of Queen’s University Belfast’s School of Biological Sciences said that recent economic and geopolitical disturbances have prompted many suppliers to cut corners. 

The supplier reportedly mixed rotting and fresh meat and misrepresented the product as sourced in the UK. While suppliers are responsible for ensuring quality and food safety, it doesn’t mean that grocery stores and supermarkets are free from such liability. 

As the go-to place for every kind of food that goes to the dinner table, these stores should uphold the minimum standard of food safety. Also, as this guide will discuss, failing to do so can result in terrible consequences.

Food Poisoning

Undeniably, the most significant consequence is a spike in cases of food poisoning. According to data from the Food Standards Agency (FSA), annual foodborne illness cases have more than doubled since 2009, from around 1 million to 2.4 million. While dining and takeaways account for most cases, sales of items like lettuce and oysters contribute a substantial portion.

Food poisoning affects consumers’ pockets as they spend on urgent medical treatment. UK Research and Innovation reports that such cases cost the country GBP£9 billion annually, with 66% of the spending stemming from unidentified causes. Meanwhile, multiple organisations have invested millions into creating a national food safety network.

The FSA outlines five key responsibilities food retailers must perform to ensure safety. As most supermarkets sell cooked or baked goods on top of raw ingredients, these responsibilities apply to them similarly. These include the following:

• Cross-Contamination Prevention

Cross-contamination occurs when bacteria or viruses spread into food from surfaces such as equipment, handling, and even other food. It also includes contamination via foreign objects, such as pieces of packaging or broken glass, and chemicals like cleaners and pesticides.

Removing physical contaminants is one thing, but detecting fragments that aren’t visible to the naked eye is another. Fortunately, technology has made equipment like food inspection systems possible. Those in the food industry work with a food inspection system agency for such needs, but supermarkets can benefit from such arrangements.

Other ways to prevent cross-contamination are good housekeeping and pest control. Pests and pathogens shouldn’t thrive on exposed surfaces. When using pest control chemicals, retail workers must avoid using them near food.

• Cleaning And Personal Hygiene

Grocery stores and supermarkets are well-versed in the importance of cleanliness on the premises. A study conducted last year using FSA data found that over 90% of stores that include big-name supermarkets nationwide scored excellent in hygiene. Grocery stores that scored good or below only comprised less than 1%.

Ensuring cleanliness goes beyond washing hands and cleaning surfaces regularly. The FSA also advises workers to be fit for work, as working while sick risks passing disease-causing bacteria or viruses to food items. They should also prevent their hair—facial or otherwise—from touching the food.

• Chilled Storage

Regardless of proper handling and storage, food doesn’t last forever. However, supermarkets can prolong the shelf life of some items by placing them in chiller displays or freezers. The cold slows down the metabolism of bacteria, if not prevents it, delaying spoilage. Naturally, unopened or unprocessed food items will last far longer chilled than cooked or processed.

The ideal temperature for chilling food items is 8oC below, as legally required in England, Wales, and Northern Ireland. For frozen goods, the suggested temperature is no higher than -18oC. It’s also advisable for supermarkets to have alternative chillers on hand if the ones in the storefront break down.

• Management

Nothing says peace of mind for consumers more than well-versed grocery store personnel. If a buyer asks for help with an item, they must answer their queries to the best of their abilities. It’s how the country’s major supermarket chains remain at the top of their game.

One way to promote efficiency in a supermarket is by training staff to perform opening and closing checks. Before opening, workers should check to see if the equipment works and if there’s enough stock on the shelves. After closing, they should remember to pull food items past their best-by date off the shelves. These tasks are by no means the only ones.

• Cooking And Preparation

This aspect is primarily for supermarkets with food services like rotisseries, bakeshops, and cafes. It’s in their best interests to uphold cleanliness and food handling standards at par with dedicated restaurants. Although still debatable, overcooking may yield a chemical known as acrylamide, which is potentially cancerous.

Conclusion

Grocery stores and supermarkets meeting food safety standards can be an extra safety net in the food distribution process. By keeping the premises sanitised, storing perishables in chillers and freezers, and training personnel adequately, they can contribute to lowering food poisoning cases across the board.