• Top Food Recall Questions Answered

    Sep 30, 2014
    Anatomy of a RecallTo celebrate September, National Food Safety Education Month, FMI recently joined forces with the Safe Quality Food (SQF) Institute and the Partnership for Food Safety Education for a Twitter chat using #FoodSafety365. Here are answers to the top questions about food recalls.
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  • Fresh Perspective on Food Retail

    Sep 29, 2014
    Deli Fresh FoodsWith over 20 years at one of the nation’s leading food retailers, I know a thing or two about fresh. I’ve been in a number of areas of the food retail industry throughout my career—from store level produce stand, to category management to marketing operations. Now I’m with the Food Marketing Institute helping create a space for FMI members to engage on a pre-competitive platform regarding fresh innovation.
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  • A Vote for Grocery!

    Sep 29, 2014
    Dan Shaul, candidate for the Missouri General AssemblyServing as Director of the Missouri Grocers Association for the past 16 years, I’ve gotten to know Dan Shaul well and I was excited when he announced he was running in the 113th district in the Missouri General Assembly.  Dan currently serves on our Government Relations committee and will be a true advocate for food retail. 
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  • 5 Reasons Food Retailers Should Speak Up

    Sep 25, 2014

    Speaks cover smallFor 64 years, FMI has been surveying the food retail community about issues and areas that impact our 1,225 members and 40,000 stores. FMI’s Food Retailing Industry Speaks (Speaks) provides our food retail members with important operational and financial benchmarks available nowhere else. The foundation of this research depends on food retailers answering quick surveys about their operations. Here are five reasons you should take the Speaks surveys

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  • Seeing is Believing: Using Food Safety Tools

    Sep 24, 2014
    With food safety, seeing is believing Store managers have many tools to ensure food-handling best practices are taking place in their establishments.  Having the right tools, such as sanitized and calibrated thermometers to check cooking and holding temperatures and sanitizer test kits to check sanitizer concentrations, are extremely important.  However, a manager’s eyes are perhaps even more important.  Visual observation of employee food-handling practices, such as proper thermometer use, handwashing, and equipment cleaning must occur each day, along with corrective action and training. 
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  • Photo Friday: Celebrating Lunds and Byerly's 75th Anniversary

    Sep 19, 2014
    Leslie Sarasin and Tres LundLeslie G. Sarason, President and CEO of Food Marketing Institute, goes on a store tour with Tres Lund, CEO of Lund Food. Lunds and Byerly's is celebrating their 75th anniversary this year. Check out this video about their history and the storytelling website celebrating the occasion. 
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  • 7 Ways to Teach Produce Safety in the Supermarket

    Sep 18, 2014
    Produce Pro helps food retails teach food safety best practices to shoppersFood retailers are dedicated   to selling the safest and highest quality products – and their customers demand it. In fact, 38 percent of consumers identify “the quality of fresh foods” as a reason they will bypass one food retailer and shop at one further away.  Through social media, websites and in-store materials, grocery stores are helping to educate customers about how to prepare and handle food safely after they check out at the register, especially when it comes to fresh produce.
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