Each week nearly 6,000 Lucky (dba. Save Mart Supermarkets) associates join together— as bakers, meat cutters, produce "pros", checkers, stockers, and janitors —to make the Lucky shopping experience end in Ultimate Customer Satisfaction. Lucky’s (dba. Save Mart Supermarkets) commitment to safe food starts with product quality, maintaining proper temperatures, and preventing food contamination while food is in our care. Therefore, all department managers have been certified by the National Food Safety Professional Program so they're equipped to set safety and sanitation goals well above the expectations of any regulatory agency and, more importantly, to meet the highest of customer expectations!
Check out the Scrub Club for Kids! Click Here!
Food Safety Education from the USDA.
To help you ensure food safety in your home, take these quizzes then do your part!
Give bacteria the "cold shoulder" by keeping the temperature in your fridge at 40 degrees or below. Use a refrigerator thermometer to check it… NOT the numbered dial that helps you adjust temperature.
- Chill Factor: Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours of purchase or use. Always marinate in the refrigerator.
- The Thaw Law: Never defrost food at room temperature. Thaw in the refrigerator; or for a quick thaw, submerge in cold water in airtight packaging; or thaw in microwave and cook immediately.
- Divide and Conquer: Separate large amounts of leftovers into small, shallow containers for quicker cooling
- Avoid Pack Attack: Do not over-stuff the refrigerator; cold air must circulate.
- Rotate Before It's Too Late: Use or discard chilled foods on a regular basis.
- Don't Go Too Low: Close to 32 degrees, ice crystals can form and lower quality of raw fruits, vegetables and eggs. A refrigerator thermometer will help you "zone" in on the correct temperature.
Give bacteria the "boot" by following these 4 simple steps:
- CLEAN: Wash hands and surfaces often, as bacteria can get onto hands, cutting boards, utensils, counter tops and food. Rinse fresh fruits and vegetables under running tap water, even those with inedible skins and rinds.
- SEPARATE: Don't cross-contaminate. Separate raw meat, poultry, seafood and eggs from other foods in your cart, bags, and refrigerator. Use one cutting board for produce and a separate one for raw meats.
- COOK: Cook to proper temperatures. Use a food thermometer to make sure foods are cooked to internal temperatures according to chart.
- CHILL: Refrigerate promptly. Don't let raw meat, poultry, eggs, cooked food or cut fruits and vegetables sit at room temperature more than 2 hours.