{"id":27214,"date":"2022-11-01T12:38:09","date_gmt":"2022-11-01T16:38:09","guid":{"rendered":"https:\/\/goebt.com\/c-store-trends-5-food-safety-tips\/"},"modified":"2025-03-31T11:46:06","modified_gmt":"2025-03-31T15:46:06","slug":"c-store-trends-5-food-safety-tips","status":"publish","type":"post","link":"https:\/\/goebt.com\/c-store-trends-5-food-safety-tips\/","title":{"rendered":"C-Store Trends: 5 Food Safety Tips"},"content":{"rendered":"<p>C-Stores\u2019 fresh\/prepared <strong><span style=\"color: #ee8723;\">food sales increased 21.3% from 2020, according to NACS 2021 industry report. <\/span><\/strong><span style=\"color: #57575b;\">With this fact in mind, more c-stores may choose to feature prepared foods so it is really important to be educated in food safety so your store can continue to enjoy boosted fresh food sales. <\/span><\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #57575b;\">Here are 5 food safety tips for your c-store according to the <span style=\"color: #ff9902;\"><a style=\"color: #ff9902;\" href=\"https:\/\/www.cdc.gov\/\" target=\"_blank\" rel=\"noopener\">CDC<\/a><\/span>\u2026<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"padding-left: 0.25in;\">1.\u00a0 Wash hands and surfaces often<\/h2>\n<p>Wash your hands to prevent the spread of bacteria, it is also recommended to wear gloves. CDC recommends\u2026<\/p>\n<ul>\n<li>Washing your hands for at least 20 seconds with soap and warm water before, during, and after preparing food<\/li>\n<li><strong><span style=\"color: #ee8723;\">Immediately washing your hands after contact with any sort of raw food (i.e. eggs, raw meat, raw poultry, or raw seafood)<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #ee8723;\">Washing your produce under running water<\/span><\/strong><\/li>\n<\/ul>\n<h2 style=\"padding-left: 0.25in;\">2.\u00a0 Prevent cross-contamination<\/h2>\n<p>It is important to prevent contamination between foods that can spread germs like eggs or raw meat, poultry, or seafood with ready to eat food like fruits and vegetables. You can do this by\u2026<\/p>\n<ul>\n<li><span style=\"color: #ff9902;\"><strong>Using separate cutting boards, one for things like eggs or raw meat and one for ready to eat foods like fruits or vegetables<\/strong><\/span><\/li>\n<li><span style=\"color: #ff9902;\"><strong>Storing raw meats in separate areas of the fridge as well as storing them in sealed container so that nothing leaks out <\/strong><\/span><\/li>\n<li><span style=\"color: #ff9902;\"><strong>Not washing raw meat, this can spread germs to your sink<\/strong><\/span><\/li>\n<\/ul>\n<h2 style=\"padding-left: 0.25in;\">3.\u00a0 Cook to the right temperature<\/h2>\n<p>Ensure that meats are cooked to the proper temperature, this allows the internal temperature to get high enough to kill off any germs or bacteria that could cause a foodborne illness. Be sure to\u2026<\/p>\n<ul>\n<li><strong><span style=\"color: #ee8723;\">Use a food thermometer to accurately measure internal temperature<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #ee8723;\">View this guide for a detailed list of safe internal food temperatures for different kinds of foods<\/span><\/strong><\/li>\n<\/ul>\n<h2 style=\"padding-left: 0.25in;\">4.\u00a0 Refrigerate properly<\/h2>\n<p>Food can become unsafe if it is left out at room temperature or in the \u201cdanger zone\u201d which is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. To avoid this, you can\u2026<\/p>\n<ul>\n<li><span style=\"color: #ff9902;\"><strong>Keep your fridge set at 40 degrees Fahrenheit or lower and your freezer at 0 degrees Fahrenheit or lower<\/strong><\/span><\/li>\n<li><span style=\"color: #ff9902;\"><strong>Refrigerate perishables within 2 hours <\/strong><\/span><\/li>\n<li><span style=\"color: #ff9902;\"><strong>Package hot\/prepared foods in small portions into multiple shallow containers and place them in the refrigerator <\/strong><\/span><\/li>\n<li><span style=\"color: #ff9902;\"><strong>Be sure to always thaw frozen foods the correct way \u2013 either in the fridge overnight, in cold water, or in the microwave<\/strong><\/span><\/li>\n<\/ul>\n<h2 style=\"padding-left: 0.25in;\">5.\u00a0 Train your staff<\/h2>\n<p>Training your staff regularly on the topic of food safety is a vital part of ensuring your store is serving safe food to your customers. <a href=\"https:\/\/www.statefoodsafety.com\/Resources\/Resources\/reinforce-food-safety-with-stand-up-trainings\" target=\"_blank\" rel=\"noopener\"><strong><span style=\"color: #ee8723;\">State Food Safety provides a variety of resources for training your staff that help you put together a successful training program with ease.<\/span><\/strong><\/a><\/p>\n<p style=\"font-weight: normal;\">With more and more people stopping at c-stores to get a quick bite to eat on a road trip, before work, or just on the way home, it is incredibly important for store owners to take food safety seriously. Be sure to implement these tips and keep your staff up to date on food safety training to protect your customers and to keep serving fresh food at your c-store!<\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ee8723;\">Learn more about food safety<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>C-Stores\u2019 fresh\/prepared food sales increased 21.3% from 2020, according to NACS 2021 industry report. With this fact in mind, more c-stores may choose to feature prepared foods so it is really important to be educated in food safety so your store can continue to enjoy boosted fresh food sales.<\/p>\n","protected":false},"author":244,"featured_media":27215,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[197,201],"class_list":["post-27214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-important-announcement","tag-featured","tag-retailer-trends-c-stores-convenience-stores"],"_links":{"self":[{"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/posts\/27214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/users\/244"}],"replies":[{"embeddable":true,"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/comments?post=27214"}],"version-history":[{"count":1,"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/posts\/27214\/revisions"}],"predecessor-version":[{"id":31084,"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/posts\/27214\/revisions\/31084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/media\/27215"}],"wp:attachment":[{"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/media?parent=27214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/categories?post=27214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goebt.com\/wp-json\/wp\/v2\/tags?post=27214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}