I go to grocery to get weekly supplies. And, every time I get near the cashier, I’m ordering my favorite, turon – banana spring rolls.
The turon is twice bigger than street version, has a nice flavor and competitive price. It looks clean. It’s inside a neat glass cabinet within the clean store.
Last week. No one, other than me, was waiting in line. I had chat with the cashier, who happened to be an all around staff.
I asked how the turon was delivered to them. Was it early in the morning? Or late at night?
Why did I ask? I was curious about food safety.
Perhaps, most of us know that goods in franchised groceries often come from a central source, with a few exceptions.
Shelf stable foods could be delivered anytime of the day, without the need of cold storage. On the other hand, perishables require a decent cold storage system. And if possible, delivered during the night. Cold temp plus night delivery reduces spoilage risk.
Time is of the essence. Chilled foods are not totally resistant to spoilage. Cold temperature only slows down microbial growth. So, delivery timing matters.
When I was a part-time Food Trainer. I was too busy to get a full breakfast, often dropping by a grocery to get chilled sandwich, cheesedog or siopao.
Imagine how many time I could have gotten ill if they hadn’t done the right job, keeping the food fresh before it touched my tummy.
Before, I asked a similar question from a different store. How the chilled foods were delivered?
I once asked a crew member where and when they were getting the chilled foods. He replied, “From commissary, schedule for delivery everyday early in the morning.” Oh! That was a relief.
Our conversation was cut off short, so I just assumed the unsold items were for return the next day, too bad if it weren’t.
The answer to my question. How the turon was delivered?
Going back to our mouth watering turon. The crew replied, “We were making the turon, inside the store. Saba banana comes fresh and ripe. We do the peeling, wrapping and frying.”
I’ve never seen any preparation area. It must be hidden. Inside the stockroom, maybe. It doesn’t matter as long as the turon they sell is always new. It’s likely true because I frequently get them hot. Like what I expect when I buy on the street instead.
I forgot to ask about jackfruit. Perhaps, it also comes fresh. Getting the edible flesh, called bulb, from large and thorny fruit can be messy. So it’s alright if it’s done somewhere else and brought to store frozen or chilled.
At home, each turon was divided into two, for the four of us. One seemed too big for me, unless I did some exhaustive physical work.