A Persistent Cross-Contamination Issue
As food allergies become more prevalent, public awareness of production processes grows and customers increasingly seek to avoid certain ingredients, the traditional operations of charcuteries may no longer be sustainable. Embracing change is essential.
Food safety regulations in Europe are stringent, yet they seem not to encompass independent charcuteries or those within supermarkets. Although products are typically displayed to prevent cross-contamination, they are all sliced using the same machines. This practice poses a problem because it can lead to cross-contamination risks.
For those with turophobia, any utensil that has come into contact with cheese is considered contaminated. As someone with this condition, I always inquire whether the same slicers are used for cheese and other items. If the answer is affirmative, I opt for pre-packaged ham instead. A customer has been lost, potentially forever.
Another person may be highly allergic to dairy products derived from sheep and goats. My wife has this allergy, so if she were to purchase chicken or turkey ham (as she avoids red meat) from a delicatessen that also uses the same slicers for sheep and goat cheeses, a hospital visit would be imminent. Another customer lost for life and a lawsuit waiting to happen. While we wait, charcuteries lose ground to mass-production.
Charcuteries are hotspots for cross-contamination. Using separate slicers for meats and cheeses would be a significant improvement. Sterilization of slicers after each use would address the issue, yet many operators overlook this preventive measure. It raises the question: how many individuals avoid charcuteries due to concerns over cross-contamination and the lack of preventative actions?
P.S. A high-end deli slicer is priced at approximately $5,500, which appears significant. One is therefore deemed sufficient. Consequently, 15 potential customers who have turophobia do not spend $364 annually on your offerings, resulting in an opportunity cost of $5,460 in lost sales. Over a span of 5 years, revenue from this segment alone could increase your sales by $27,300. Adding 150 coeliacs, 200 with nut allergies, 400 who avoid red meat, and 1,000 with various dietary restrictions or preferences, the cumulative lost sales could reach an astonishing $642,460, which is enough to purchase nearly 120 high-end deli slicers.
