Developing a health and safety plan to protect both staff and customers is an effective way to stay organized, but it is only half the battle — implementing those plans can present an entirely different challenge.
Store operators are now faced with the same legal requirements and procedures for food safety followed by restaurants and other food-serving establishments
For some grocers, the upfront capital required to implement these changes could be prohibitive. So what is a grocery store that wants to make a sustainable impact to do?