Temples of Food
Temples of Food
Who’d like to go grocery shopping? Most American supermarkets require entry through a vestibule with two sets of doors. Have you ever wondered why these doors open and close out of phase whenever a customer enters or exits the store? A properly designed and maintained heating, ventilation and air conditioning (HVAC) system can save money and protect product from outside contaminants. By alternating the positive airflow, cold or hot air will not replace the set ambient temperature inside the store and at the same time, will cause air to blast away unwanted contaminants trying to enter from the outside. The consumer begins and ends every trip to the supermarket through the store’s check system for safety and comfort. Cool! Once inside, the variety of foods and prepared meals is distracting. How can one concentrate when the wonderment of from where and how far these products have traveled is so abounding? The packaging materials – plastics of all gauges, aluminum cans, insulated paper protecting frozen foods, glass jars – give cause to imagine the complexity of the distribution route. How did these foods get placed into individual containers with special attention to meet our tastes and needs? Then there are the labels! So much information contained on each and every item. An entire team must be responsible for every word with little doubt that government agencies, collaborating with food industry marketers, playing a role too. Look at that deli-case! Refrigerated stainless steel and glass hold ready-to-eat foods at proper temperatures. This same temperature range has been carefully held since processing. The shrink-wrap packaging and in some cases natural casings help to keep these foods safe too. Almost each item is handled then weighed on calibrated scales. Is there a fish counter too? These perishable, wild-caught foods brought right to our neighborhood. Wow! The space between here and the fresh produce aisle belongs to the dairy industry. Cheeses come from around the world and most of us can’t remember the last time we even saw a cow. I sure like yogurt and find it hard to imagine how much effort is required to keep all these processing plants operating. When we arrive at the fresh produce section, there are out of season apples and raspberries, year-round bananas, hand-picked broccoli, lettuce, and more right there at our fingertips. Amazing! Maybe it’s the sudden temperature shift and the foggy freezer doors of frozen foods aisle where we dreamily realize that our chrome shopping cart is full but the caster wheels keep it rolling effortlessly. Then realization strikes. Go! Time and temperature considerations! Let’s get all this grub in a safe place. As you head out the double doors, I wonder if this has been a mindful experience or just another stop along your busy day? My guess is that the safety of your newly-acquired sustenance never entered your mind. This temple of food, one of thousands, provides us with a safe food supply every day. How can this be so? I’m glad you asked.