S: Amanda Wise's Senior Project
FC: How FDA Food | Regulations Affect the way | Businesses are Run
1: My name is Amanda Wise and for the past year and a half I have been an employee at Wegmans. For my Senior Project I wanted to learn more about food safety, and how businesses like Wegmans are required to follow food safety laws set by the FDA. So, I talked to a food safety coordinator at Wegmans and arranged to observe a food safety walk through. Having this knowledge will be beneficial to me as I plan to continue my career at Wegmans. What you will see in the following pages are some facts I have learned from my mini internship and also pictures I took along the way. Thank you.
2: David Cicoria, | my mentor | "I am the seafood manager at the Holt Rd. Wegmans and also the food safety coordinator. My job is to check freshness, and quality of product. Making sure product is temping lower than 40 degrees or, if cooked, above 140 degrees. Another big part is checking dates on product, making sure nothing is out of date. Food safety is so important for people safety, to have high quality food and correct dates on product. Keeping all product safe all for sale for the customers."
3: Lisa Wise, | my mother | "I've been with Wegmans for 22 years, and I currently work in the bakery as a Create-A-Cake clerk, however I have been employed in five other perishable departments. I have worked in all stages of food production, which includes insuring food safety from beginning to end. Through Cornell University I am certified as a food safety inspector. What it all boils down to is, food safety is and should be number one when handling product to insure the health, well-being, and safety of our customers."
4: In the pictures above, you can see the Wokery bar at Wegmans. Also, a Wegmans employee following proper food safety practices by cutting with a mesh glove over his free hand. | Wokery
5: Wokery employees maintain food safety by giving all their produce a one minute "Victory Wash" for sanitation | Also, they must label and date all their stored food
6: All egg products must go on the very bottom shelf, so they do not drip on the others. also, all open food must be labeled and dated. | Bakery
7: During a store food safety inspection, a store is allowed to receive six "criticals" (problems relating to food safety). During a state inspection, a store will be closed for three criticals.
9: in a prepared foods department, you must always wear a hat, and an apron. no jewelry, piercings, or rings allowed. | Also, check your cans before you use them, and do not make any product with dented cans!
11: All prepared food (in every prepared foods department) must be kept out of the "danger zone". This means, if it is a cold food, it must be kept below 40 degrees. This temperature must be checked every two hours and recorded. If it is a hot food, the temperature must stay above 140 degrees. This must also be checked every two hours and recorded. When the state does an inspection, they allow up to 41 degrees for cold foods, Wegmans standard says only 40 degrees however. | Dave and I temped this sushi at 40.4 degrees Fahrenheit
12: Prepared Foods
13: As with every prepared foods department, these employees must label and date their products. | Then, they must use a shelf life chart to keep food fresh and maintain food integrity.
15: While slicing or using a blade, it is mandatory to use a mesh glove for protection as well as plastic gloves for sanitary purposes. | always temp. food | Make sure to use the hand wash only sink to avoid contamination.
17: No produce in the coolers or the back room can be stored on the floor. All food and containers of food must be stored on skids | Sprinklers come on based on time intervals to keep the produce fresh and crisp. | Proper rotation of dates is a must!
19: Hats, aprons, and mesh gloves are all required for food safety in this department. | in this department, keeping meat below the "danger zone" is important. | rotation is extremely important to insure that customers are getting the freshest products
21: in the Seafood department, you must make sure to keep the cooked and raw food separate. All raw foods must be stored on the bottom of the cooler, so it doesn't drip. Rotation and temperatures are also important.
22: Even in grocery....
23: Even in grocery, employees at Wegmans must follow some food safety rules. Although most, if not all, of their products are in cardboard boxes or wrapped in plastic cases, they still must be stored on skids. This is because no food products can be store touching the floor.