Produce Retailer

The produce director popped in unexpectedly. He picked at sticky, half-full grape containers with a disappointed look and asked why the display case hadn’t been cleaned. The clerk rambled off the usual litany of excuses. The director wasn’t having any of it. Especially one:

“No time?” He asked. “Why is it that there’s never enough time to do something right the first time, but there’s always time to fix it later?”

Unfortunately, this is an all-too-common scene. And one made much worse when it’s a customer who discovers the sticky grape display or other unsanitary conditions. Aside from the obvious — conditions that flaunt health department regulations — is the fact that as a clean store attracts customers, a dirty one likewise repels sales.

Sometimes the damage is irreversible.

Common Pitfalls

Too many produce departments (and whole stores for that matter) fall into a cycle. The department starts out clean. Over time, it falls into disrepair, neglect and inconsistent cleaning.

Then one day, either a health inspector or the chain’s district manager walks the store and demands a cleaning overhaul. Once this large, expensive task is complete, the department slowly edges back into neglect, and the cycle repeats over and over again. It’s a frustrating, but fixable, problem.

A produce department can be managed such that “overhaul” cleaning becomes unnecessary, but only if the store and produce manager are committed to sticking with the plan. The key is to incorporate a steady, deliberate maintenance schedule.

Three Steps to a Clean Department

 

1. Begin with an entire “overhaul.” Schedule an overnight shift or two, and clean the whole department, top to bottom. Clean all the coolers, refrigerated cases, racks, shelves and anything else that is on the typical whole-department list. Use each area as a training opportunity. Once a table has been stripped down, clean, re-mat and re-stock. Direct each crew member to take notice. Say, “This is what I expect in the future.” Demonstrate the standards you expect in every area during this step, so there is no confusion from your crew in regard to future expectations.
2. Vow to never have to “overhaul” clean again. Install a plan to maintain high standards for cleanliness. Add or subtract line items to fit your location. Consider sanitation as important in your task list as stocking or merchandising. In fact, one manager directed his crew to follow his lead and posted a to-do list on the desk each day. He divided the list into three sections: what he especially wanted to have rotated that day, merchandising changes that had to be done, and a task list under the heading “Sanitation.”  Some days the list was long, other days it might be shorter. But every day was at least a few things to accomplish in each section. And sanitation was just as important (if not more so) as anything.
3. Hold people accountable.  The to-do list has to be a must-do list as well. If necessary, assign specific people on the produce crew to perform the different tasks.  When cleaning tasks become routine, a crew becomes conditioned to get these done, even on heavier-volume stocking days. Your job as a department leader is to be consistent in your direction. Ensure cleaning tasks are completed and to your satisfaction.

 

The Benefits of a Strict Sanitation Program are Many

People work hardest in a clean, organized environment. Also — this should need no reminder — in the food business, sanitation should have no shortcuts.

Consumers are most comfortable shopping in a clean store, and they will make the brightest, safest, cleanest store their place to shop. If you can maintain high sanitation standards, your customer will shop your store with increased confidence.  

Take ownership

As always, refer to your organization guidelines for specific sanitation direction. Even if your company enlists an outside or subcontracted sanitation service, you are still responsible for directing what gets done in the produce department and how frequently.  Whether you cover this area or someone else, it is up to you to provide specific direction and scrutinize the results. After all, your business and reputation is on the line.
Clean the house. Company’s coming.