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Food Safety in our Stores - Our Commitment, Our Promise

At Hannaford, food safety is a number one priority.  Selling safe, high quality foods is a fundamental requirement of our business.  It’s important that we stand behind our products and that were earn the trust of our customers each and every day.

Supply Chain Quality & Safety:

Local suppliers allow our customers to enjoy many products in season at their freshest and most nutritious. In order to protect and enhance the safety of your food, we work directly with our local suppliers to help them achieve USDA Good Agriculture Practices (GAP) Certification.

Our Private Brand suppliers are required to have their manufacturing facilities certified against an internationally benchmarked Global Food Safety Initiative (GFSI) standard.

Each of our distribution centers has a team of Quality Assurance Inspectors to ensure the highest safety and quality standards of all inbound and outbound perishable products, as well as current inventory.

The Seafood Operations in our distribution centers are required to maintain a FDA HACCP (hazard analysis and critical control point) plan.  Our Quality Assurance Inspectors monitor the entire seafood operation, as outlined in this HACCP plan. This requires daily and weekly documentation of received product, time /temperature controls, and any sanitation concerns.

Cold Chain Management:

Our stores keep detailed temperature monitoring records, as well as ground beef grinding records to ensure high quality, safety and traceability of the product.

Refrigeration at our stores is monitored 24 hours per day by an automated system to ensure the foods you buy are always kept at the correct and safe temperature.

Associate Education and Training Programs:

The food safety training of our associates is an essential part of our business. All new hires must complete a computer-based food safety course covering personal hygiene, temperature control, proper food handling, cleaning and sanitizing procedures, and allergen awareness.  Any associate working with food must be food safety trained prior to any food handling or food preparation.

Associates in management roles must also complete the nationally recognized food safety-training program, Safe Mark for Supermarkets and must pass a nationally accredited certification exam.

This program increases their food safety knowledge in such things as proper food preparation and display, time/temperature monitoring, food storage, pest control, and preventing cross-contamination. In order to maintain certification we re-train and test our management staff every five years.

Store Audit Program and Procedures:

Our stores are continuously audited externally by specially trained food safety professionals to ensure compliance with food safety regulations as well as our strict company standards. These visits provide continuous coaching and education on food safety standards for achieving success in providing safe, high quality foods to our customers.

This food safety audit is conducted electronically on a computer database to be uploaded immediately for tracking and to verify corrective actions were, in fact, taken to correct any items noticed at our retail stores.

In addition, all of our stores receive second party external audits that provide continuous surveillance of our 15 Key Performance Indicators relating to food safety.

Industry and Regulatory Associations:

Our Food Safety Staff works closely with federal, state and local governments in order to understand and be proactive to any changing regulatory needs. The Food Safety Staff also is highly involved with industry associations, as well as government regulatory agencies to design and develop food safety knowledge, techniques and industry best practices.

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