The Rise of the Grocerant and Addressing Food Safety Issues

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: