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...