Products (412)

This white paper provides perspective, information and initiative resources for the Food Marketing Institute/Grocery Manufacturers Association/Trade Partner Alliance (TPA) initiative on Produce Code Date Labeling.

Listen to industry leaders comment on the pandemic, social unrest, changes to foodservice, new shopping behavior, and the Canadian perspective.

Lowering dwell times can have profound positive impacts on a company’s supply chain, reaching far beyond carrier satisfaction and distinction as a facility or shipper of choice.

Developed by FMI and Conduent – SafeMark’s online training partner – the new microlearning course boosts knowledge retention while providing flexibility to employees by increasing convenience and decreasing seat time. Using any device, learners can access the course and take any of the eight microlearning modules. The modules can be used as primary training, to replace existing training or to reinforce certain training topics. The SafeMark® Quick Reference: Food Safety for Food Handler Microlearning Version includes modules on the following food safety principles: Personal Health and Hygiene Illness Reporting Preventing Cross-Contamination and Cross Contact Time and Temperature Control for Safety Foods Receiving and Storage Temperature Danger Zone Cleaning and Sanitation Contact FMI or Conduent to request your review today!

SafeMark Guide to Food Safety Trainer's Kit updated to incorporate recommendations from the 2017 FDA Food Code. Presented by nationally recognized experts, the SafeMark Guide to Food Safety Trainer's Kit is an excellent management level tool for trainers who are working with managers and associates requiring comprehensive food safety training. prevention of cross contamination and proper cleaning and sanitizing. Trainer’s Kit USB/Flash Drive includes: • Nine Training Session Slides with Talking Points • An Electronic version of the Trainer’s Kit in PPT format with Hyperlinks • Sample Training Agendas

Presented by nationally recognized experts, SafeMark Guide to Food Safety: Manager Certification Training (6th Ed.) includes learning aids such as industry case studies, an in-text glossary, revised icons that highlight key concepts, new supermarket photos, quick reference charts for safe times and temperatures, a Certificate of Completion, and more. This training book will give supervisors and managers the knowledge they need to achieve food manager, grocery manager and Person-In-Charge certification.

El nuevo curso de microaprendizaje aumenta la retención de conocimientos al tiempo que proporciona flexibilidad a los empleados al aumentar la comodidad y disminuir el tiempo de asiento. Usando cualquier dispositivo, los estudiantes pueden acceder al curso y tomar cualquiera de los ocho módulos de microaprendizaje. Los módulos se pueden utilizar como formación primaria, para sustituir la formación existente o para reforzar determinados temas de formación. SafeMark® Food Safety for Food Handler Microlearning Version - Spanish incluye módulos sobre los siguientes principios de seguridad alimentaria: -Salud e higiene personal -Notificación de enfermedades -Prevención de la contaminación cruzada y el contacto cruzado -Control de tiempo y temperatura para alimentos seguros -Recepción y almacenamiento -Zona de peligro de temperatura -Limpieza y saneamiento

FMI’s SafeMark Food Protection Manager Training Ohio-specific course provides supermarket managers and supervisors with the knowledge to train and oversee food handlers, function as reliable food safety resources and prepare for a certification exam. Course content and design make it easy for supermarket managers and supervisors to apply key food safety principles to ensure daily operations align with recommendations from the most recent FDA Food Code, regulatory requirements, and industry best practices. Topics include: • Retail Food Safety • Hazards to Food Safety • Factors That Affect Foodborne Illness • Following the Food Product Flow • Utilities, Equipment, and Utensils • Cleaning and Sanitizing Operations • Environmental Sanitation and Maintenance • Food Safety Management Programs • Food Safety Regulations and Crisis Management

FMI’s SafeMark Person In Charge Ohio-specific course provides supermarket managers and supervisors with the knowledge to train and oversee food handlers, function as reliable food safety resources and prepare for a certification exam. Course content and design make it easy for supermarket managers and supervisors to apply key food safety principles to ensure daily operations align with recommendations from the most recent FDA Food Code, regulatory requirements, and industry best practices. Topics include: • Retail Food Safety • Hazards to Food Safety • Factors That Affect Foodborne Illness • Following the Food Product Flow • Utilities, Equipment, and Utensils • Cleaning and Sanitizing Operations • Environmental Sanitation and Maintenance • Food Safety Management Programs • Food Safety Regulations and Crisis Management

SafeMark® Quick Reference: Food Safety for Food Handlers Trainer's Kit is based on recommendations from the 2013 FDA Food Code! Add immediate value to your food safety program and ensure associates build a foundation of food safety knowledge and practice proper food handling techniques with SafeMark Quick Reference: Food Safety for Food Handlers Trainers Kit with presentation slides.

La capacitación para manipuladores de alimentos de SafeMark® es creada para minoristas, por minoristas. SafeMark® introduce a los manipuladores de alimentos minoristas a los principios de higiene personal, manejo adecuado de alimentos, limpieza y saneamiento. Los empleados aprenden a aplicar estos principios directamente para prevenir la contaminación de los alimentos y reconocen los pasos necesarios para proteger la seguridad de los alimentos. Los temas incluyen: Salud e higiene personal Notificación de enfermedades Prevención de la contaminación cruzada y el contacto cruzado Control de tiempo y temperatura para alimentos seguros Recepción y almacenamiento Zona de peligro de temperatura Limpieza y saneamiento

This program may be used to educate employees at all levels to understand the broad definition of sexual harassment and the consequences of inappropriate behavior in the workplace. Click here to purchase or view a sample. Also available for management associates.

A practical understanding of how health and nutritional concerns influence grocery purchases.

Brigen Winters and Josh Shapiro from Groom Law Group discuss the requirements for receiving financial assistance, the structure the aid will take, and the long-term implications for the multiemployer pension system.

The 50 State Legislative Outlook is an annual report provided by FMI State Affairs. It examines the issues our industry expects to address during the upcoming legislative session on a state-by-state basis.

This report evaluates recycling programs for plastic films and other materials and best practices for collecting plastic films.

Find new ways to do what used to come easily...finding and keeping all the help we need.

This session will showcase the 11 most important leadership criteria with one of the nation’s most successful store managers.

What message is your business sending? This presentation assesses fabulous and fatal First and LASTing Impressions and offer suggestions on delivering appropriate and desirable messages to your customers.

Discover creative ways to accentuate your freshness impression in Produce, Meat, Bakery and Deli Departments.

https://educate.fmi.org/products/store-operations-series-its-about-time-a-time-management-tool-chest-for-retailers-february-14-2022

This digital seminar will showcase 10 effective and affordable ways retailers can listen to their customers. By implementing at least three “listening programs,” operators will stay in better touch with those who will decide how and where they will shop.

Learn how to improve the efficiencies and outcomes of team leader meetings.

View this session to explore how to implement two strategies to improve communication and enhance the engagement of your workforce by creating a people-first culture.

Get a inside look into the Savage, Minnesota Hy-Vee and it's unique features.

Take a virtual walk through the La Habra, California Northgate Market and see the features that give it personality.

The survey provides a view from the eyes of food retail department managers. What do they like about their job? What challenges do they face? How well do they communicate with store management and field supervision? Where are the opportunities to develop the knowledge and abilities of this key management group?

The FMI Supplier Diversity Next/Best Practices Guide captures supplier diversity best practices in the food industry by engaging FMI Supplier Diversity Committee members to share their industry insights, best practices, and lessons learned.

How do we feed a growing population using fewer resources amid a changing and unpredictable climate? In many ways, it all comes down to water.

This report is meant for a general audience as a guide to FMI resources relevant to the current sustainability landscape in the food industry. It presents a current picture of broad industry efforts and consumer priorities and sets the table for what may lie ahead. This report highlights topics from ethical sourcing and animal welfare to energy use, packaging and food waste reduction efforts. Information is leveraged from a range of FMI and other sources.

Provides a basic overview of sustainability in the food retail sector and a framework to help food retail buyers and category managers respond to both their company's and customers' demand for more sustainable products in specific retail categories. Sourcing Guide Webinars will also be conducted on the following dates in 2011: Fresh: January 12th Beverage: January 26th General Merchandise: February 9th Seafood: March 2nd All sessions will start at 1:00pm EST. Please contact acokley@fmi.org to register.

Take a virtual walk through several retail grocery stores with an eye on the store-level practices that impact sustainability performance.

This tool can support internal business operations and effective trading partner collaboration regarding sustainable packaging.

Understand how 2021 Grocery industry performance compares to 2020 and 2019, and look ahead to the holiday season sales expectations to inform planning.

This white paper aims to illuminate the clean label trend for brand owners, and encourage the identification of best practices in this quickly evolving area.

This year's research stresses the urgency of the situation for retailers and manufacturers. A collaborative approach to balancing physical and digital sales strategies is the key to unlocking omnichannel success.

features critical supply, delivery and labor metrics and Key Performance Indicators (KPIs) from the 2020 whirlwind of a year.

The Food as Medicine Opportunity in Food Retail report, produced in collaboration by FMI and the Academy of Nutrition and Dietetics Foundation, builds on the latest research on consumer and retailer perceptions to outline the business opportunities for food retailers to embrace the concept of “Food as Medicine.”

This annual state of the industry report provides an analysis of financial performance, operational and store-level benchmarks as well as strategic and competitive insights.

The Food Retailing Industry Speaks Data Tables provide an analysis of financial performance, operational and store-level benchmarks as well as strategic and competitive insights.

This annual state of the industry report provides an analysis of financial performance, operational and store-level benchmarks as well as strategic and competitive insights.

This annual state of the industry report provides an analysis of financial performance, operational and store-level benchmarks as well as strategic and competitive insights.

This annual state of the industry report provides an analysis of financial performance, operational and store-level benchmarks as well as strategic and competitive insights.

This year’s The Food Retailing Industry Speaks report tells the story of the food retail industry’s resilience and transformation in 2020 — and how the landscape continues to shift. Speaks relays data about proactive retailer strategies and investments driven by the pandemic —and growing connections to shoppers and communities.

Retailers and suppliers are facing formidable challenges with a changing workforce, inflation, supply chain hurdles, new government regulations, more intense competition and changing patterns of consumer buying. Food industry leaders are increasingly bringing innovative approaches to battle these and other challenges. They are working to future-proof their businesses by tapping into lessons learned over the past few years. The 74th annual edition of The Food Retailing Industry Speaks (Speaks) outlines the biggest hurdles and how retailers and suppliers are taking more creative and proactive stances to drive success.

Explore solutions consumers are actively seeking to mitigate rising food prices as well societal pains.

As consumers lead the charge in setting food and health trends, food retailers are capitalizing on the business growth potential of health and well-being strategies.

The Power of Foodservice at Retail 2018 documents the biggest trends in consumer purchasing and consumption of deli/fresh prepared foodservice items at retail, its opportunity, image, store destination and above all, the ways in which stores can meet, and exceed, consumer expectations in this space.