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
