Specialty Food Magazine

Spring 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/950112

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Page 35 of 91

A mong the many concerns that can keep a retailer awake at night is the prospect of selling con- taminated food. Operating at a profit is important, but operating safely is even more so. The deaths and illness traced to cheese from New York's Vulto Creamery last year raised alarms and convinced many retailers to review and tighten sanitation procedures. Unfortunately, a merchant looking for guidance relevant to cheese-counter operations will not find much. Top cheese retailers share some of their best food safety advice on everything from employee training to sanitation procedures to temperature monitoring. BY JANET FLETCHER Food Safety: 8 Key Tips for the Cheese Counter SPRING 2018 33 cheese focus

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