Food safety never takes a holiday. In fact, the holidays are
an especially important time to ensure food manufacturers and retailers are
taking necessary precautions to ensure their products are not only delicious,
but safe for consumption.
Whether a confectionery supplier or candy maker, your
company should be prepared for an inspection from your perspective regulations
agency at anytime of the year. In a past article published in Kettle Talk magazine, Pat Huffman of Blommer
Chocolate Co., shared the following tips that could mean the difference from
your candy business making it on the inspector’s naughty or nice list.
OVER, UNDER AND
BEHIND
Areas over, under and behind equipment can be missed and will
always attract the inspector’s attention. Simple installations that can be easily
cleaned are always better than equipment with lots of hoses and wires that can
get built up with chocolate.
TUNNEL VISION
The inside of a cooling tunnel is another area you can
expect an inspector to look, in addition to air filters and any area with tape
on it. These areas can collect dirt, insects (and their offspring) and cause
problems if not checked and cleaned regularly.
SPOT CHECK
Regarding your retail stores, nothing sells better than a
well-lit and spotlessly clean display. Fingerprints can be a normal problem
every time a customer points to a product in a glass case. Keeping floors, air
vents, and the entire store neat may be the best way to convince customers that
they are in the right place. Cleaning behind fixtures is just as important as
cleaning the front of fixtures.
Keep your business on the nice list this holiday season, by
checking your list twice to ensure you don’t forget that spot!
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