When we talk about exemplary service and dedication to your craft at Foodtown, one of the names that comes to mind most often is Fernando Sanchez. After 20 years of service at multiple Foodtown locations, Fernando knows all the ins and outs of managing a meat department. Even more impressive than his dedication and knowledge is his respect for his team. “I love the team I have here at Foodtown of Kensington. Everyone works together to deliver a great product, and we’re very close. We’re like family,” Fernando says. Employees feeling like part of a family is exactly what we strive for in our culture, and a big part of that starts with our open- door policy. “I’ve known the owners for years, and they’re very good to us. Their lines are always open. You can get in direct contact with them over the phone. If there’s ever any problems or something you need to change, they are ready to listen. You don’t find that at a lot of places,” Fernando explains. MEET A MEMBER OF THE FOODTOWN FAMILY Fernando Sanchez: Meat Manager at Foodtown of Kensington
Food safety is essential in every step, from your initial purchase, to preparing it for dinner, to storage. Here are a few great tips to keep in mind when handling food. Separation • Keep raw meats, seafood, and poultry in separate bags. • Keep raw meats, seafood, and poultry away from fresh produce while preparing and serving. • Never place cooked food or produce onto the same surface that held raw meats. • Store raw meats on lower surfaces than ready-to-cook foods in the refrigerator. Cleaning • Before handling any food, make sure your hands are washed. • Surfaces that food will touch should be cleaned and sanitized. • Before eating or preparing fruits and vegetables, wash them under running water. • Clean out your fridge once a week — throw out any food that can’t be eaten. • Appliances should be cleaned, inside and out, especially where cross-contamination can occur. Hot and Cold Foods • Use a food thermometer to ensure the food is cooked safely and held at the right temperature. • Never eat cooked food that has been left out at room temperature for two hours or longer. • Keep cold and hot foods out of the danger zone: 40–140 degrees F. • Cold foods should be kept chilled, at 40 degrees F or lower. • Hot foods should be kept warm, at 140 degrees F or hotter. • Make sure to cook all foods, such as seafood, poultry, egg dishes, and meats to their appropriate, safe internal temperatures. By following these tips, handling food will be a breeze. You’ll find yourself eating happily and healthily! KNOW HOW TO HANDLE YOUR FOOD The Right Approach Will Keep You Healthy
When your employees feel respected, it’s easier for them
to want to deliver quality service. What Fernando does for his customers is quite rare, but it’s all in a
day's work for him. “If I know a customer wants a cut of meat we don’t have, I’ll head over to Foodtown of Bay Ridge and pick up what they need to bring it to the store on my way in for my shift. We’ll never say no to a customer. We’ve
seasoned roasts for customers. We teach them exactly how to cook a cut to their version of perfection. We do it all,” he says.
If you’re looking for a great cut of meat, and even better service, head on over to Foodtown of Kensington and say hi to Fernando. You’ll never want to buy from anyone else.
Want free groceries? Simply use your club card to earn points. Then grab the Free Items sheet at the register and redeem your points for free groceries. It's that simple. *Available at the store location on the back of this newsletter. FREE GROCERIES — REALLY!
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