An article in the Wall Street Journal addresses the food safety issues for grocers that are moving into more sophisticated prepared meals to-go. These hybrid operations, dubbed 'grocerants' by some, are both grocery store and restaurant. As consumers demand more of these fresh ready-to-eat or ready-to-heat offerings, store operations will have to address the food safety challenges that comes with these types of processes.
According to the graphic in the article, sushi and soups are currently the type two types of foods. But there is an increase in operations making more complex meals.
Here are some of the challenges:
Showing posts with label groceraunt. Show all posts
Showing posts with label groceraunt. Show all posts
Friday, September 9, 2016
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