7 Ways To Improve Your Truckstop's Grab-And-Go Food Safety

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Sales of grab-and-go foods are on the rise. In response, truckstop and travel plazas are increasing their hot and cold quick-serve items. To maintain safety, it is important for locations to choose the right items to add to their cases and follow certain han­dling procedures for preparing and holding food.

“The potential for food-borne illnesses increases dramatically if you’re not paying attention,” said Darren Schulte, vice president of membership for NATSO. Here are seven ways NATSO members can improve grab-and-go food safety.

Select The Right Items
Some items need more time and attention than others, which is why Michael Ouimet, president of Ouimet Resources, which operates travel center restaurants in 11 states and provides consulting work, said it is important for operators to consider what items make sense for them, particularly in the open, refrigerated deli cases...

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Mindy Long's photo

Before launching a full-time freelance career, Long edited NATSO's Stop Watch magazine. Prior to that Long worked as a staff reporter for Transport Topics, a weekly trade newspaper, covering freight transportation, fuel and environmental issues. In addition to covering the transportation sector, Long has written, reported and edited for a variety of media outlets. She was the Washington correspondent for WCAX-TV (CBS) in Burlington, Vt., a criminal court reporter in Chicago and a freelance copy editor for Kiplinger’s Personal Finance magazine in Washington D.C. Long hold a master’s degree from Northwestern University’s Medill School of Journalism in Evanston, Ill., and a bachelor’s degree in Communications from Westminster College in Salt Lake City.More
Source:
Stop Watch Magazine
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Broadway Flying JOui­met Resources

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