Course:FNH200/Projects/2026/Interview with a Grocery Store Worker
Interview with a Grocery Store Employee
Our group interviewed Axel Généreux, who is actually himself a group member, as he works in the meat department at a local grocery store. Topics around meat preservation, cleanliness and safety, the purpose and intricacies of freezing, as well as meat grades and how they differ from one another were broached during the interview.
Interviewee Details
Name: Axel Généreux
Place of work: Safeway Meat Department
Role: Meat and Seafood Clerk
Interview Summary
We interviewed Axel, a member of our team, on his role as a grocery store worker and the many aspects of food science that relate to this. Axel works at Safeway in the meat department and his responsibilities and roles as a clerk include regular shelving and stocking of foods, packing and labelling food items, customer service, service case operation, cutting and production for certain products such as ground beef, kebabs and marinated chicken and pork, as well as cleaning up and closing down the department in the evenings.
Axel's working experience provided a very interesting bridge between the theoretical principles learned in this course and the application of such principles in a real world food distribution and processing context. Much of the operations that occur in a place such as a grocery store or food market make direct use of many of the principles covered by this course, including but not limited to preservation methods such as freezing, drying and refrigeration, fermentation and the intentional use of certain microorganisms to confer benefits to some food items, nuances of different packing materials and methods, labeling rules and requirements and food grades. These things matter beyond the theoretical knowledge they confer because the application of them has real importance when it comes to consumer safety, satisfaction and flexibility. We all must eat, and in such an intricately woven society as ours it becomes imperative that measures are in place to protect and benefit consumer and that research and scientific principles are used to further our understanding and technological prowess when it comes to food.
A number of topics were broached in the interview. The most expansive topic ended up being on preservation methods due to the wide amount of methods that exist and are employed by grocery stores for increasing product longevity, however many more topics were covered including the mechanics of dry aging, cleanliness standards for meat, the functions of freezing, labeling requirements, meat grades and how they are determined/upheld.
Dry Aging and its Mechanics
Axel explained that dry aging is a process used to both tenderize and enhance the flavor of meat. It is usually done on beef and many stores and butcher shops have in-house dry aging rooms or cases that are used to produce their own dry aged meats. Dry aging is typically done in a refrigerated and moisture controlled environment, and can be done for as little as 14 days to as many as 60 or even more sometimes. The refrigeration is in place to limit the growth of bacteria as discussed in lesson 7, while the controlled moisture environment is there to be able to control the rate at which moisture is lost from the meat, which was discussed slightly in lesson 8 overviewing dehydration. Contrary to what some think, Axel explained that dry aging doesn't refer to the fact that we are attempting to completely dry the meat or keeping it in a moisture-free environment; instead it refers to the meat being held in air, which is in opposition to another less common process known as wet aging where meat is sealed and submerged in water. As for the mechanics of dry aging, there are 2 major ways in which the tenderizing and flavor enhancing goals of dry aging are achieved. The flavor enhancement for the most part is a direct result of the controlled loss of moisture. As water leaves the meat, it leaves the flavor components within the meat more concentrated simply due to the lessened dilution by water that occurs, resulting in a stronger, more prominent flavor profile. The tenderizing aspect occurs because by keeping the meat untouched over an extended period of time, some of the natural enzymes found within the meat will work to break down some of the tougher connective tissue fibers. These tough fibers are often what makes meats chewier and harder to bite through, so when they are broken down we are left with the more tender contractile fibers, resulting in a more tender final product. Sometimes certain molds are used in a similar way to how mold is used in cheese production discussed in lesson 9, penetrating the meat and infusing it with other flavor compounds, which is why people sometimes describe dry aged beef as having a nuttier flavor than regular beef.
Cleanliness and Limiting Cross-Contamination
Axel described the measures that occur within the store for keep food products safe and limiting the risks of foodborne illnesses that may occur. An important consideration is that many of the safety measures take place prior to the food reaching the store, so many products have already gone through treatments to sterilize them prior to the store reception, such as canning or UHT processing as discussed in lesson 6. In-store measures tend to mainly focus on limiting cross-contamination. Axel explained that departments that involve direct food handling such as the meat and seafood departments are subject to thorough cleaning every single day. Each tool, cutting board, food-exposed surface and machine is cleaned to ensure no debris from one item are being exposed to another and thus contaminating it. Additional measures against cross-contamination include the specific storage protocols employed. Meats with a lower temperature requirement are stored above meats with a higher temperature requirement. This is because those meats with a lower temperature requirement for safety, such as beef, may not be sterilized when cooked at those lower temperatures if it was contaminated by a bacterium coming from a different meat that is more resistant to heat. The meats that require a higher cook temperature, like chicken, will already be cooked enough to kill lower temperature meat bacterium and as such it's less imperative that they be isolated. Cooked products are also always kept separate from raw products. These measures are especially important with raw meat because it hasn't undergone any sterilization such as UHT and thus there is still a high potential for contamination and bacterial proliferation.
Freezing
Freezing is a commonly used preservation method in grocery stores. As Axel explained and as is described in lesson 7, it can significantly increase the storage life of a product. With meats in particular, certain items that might expire after a few days to a week when refrigerated might last several months to even years when properly frozen. We know from the course that the massive extension to storage life in frozen products comes from the removal of water activity and freezing of spoilage-causing bacterium, also known as "the bad". As described in the lesson, many factors influence the quality of a frozen product. Due to the scale of an operation such as Safeway, they have access to many of the products using more advanced freezing methods. Items like frozen burgers and TV dinners are all sold in these places and these products use some methods such as cryogenic freezing that are inaccessible to individuals but make sense from a more mass produced perspective that caters to thousands daily. Axel also noted that there are certain products that are sold previously frozen. These products must be indicated as such because it's typically not recommended to refreeze previously frozen products due to the compounding effects of loss of quality when it comes to freezing.
Preservation Methods
A large amount of preservation methods are used in grocery stores, even within the meat department per Axel's testimony. Many of these preservation methods are covered in the course, providing additional details into their function and purpose. First, as covered in the paragraph above, freezing is very commonly used for preservation. It is a very easy and accessible method of preservation that is also able to be done en masse. Nearly all meats must at least be refrigerated, which is another method covered in lesson 7. All refrigerators are kept between 4 and -4 degrees Celsius which is sufficient to stop the growth of the majority of undesirable bacteria being that the majority of them are mesophiles who thrive at room temperature.
Another common preservation method is the use of packing methods that increase shelf life. Vacuum sealing is one such method, discussed in lesson 7. It removes oxygen from the product's direct environment, slowing oxygen-based spoilage. Products that are vacuum sealed can often last for 2-3 weeks when refrigerated compared to only a few days to a week in regular packaging. Another method that was explored in the same lesson is modified atmosphere packaging. This is a packaging method that involves manipulation of the air composition within the package to maximize shelf life and limit the growth of spoilage causing microorganisms. Many grocery store products use this packing method, such as the Safeway ground chicken. Modified atmosphere-packed items, similarly to vacuum-sealed items, can have their shelf life extended by multiple weeks.
Chemical preservatives are another common tool used by large chain food suppliers. This is more often found in processed products like deli meats. Lesson 5 briefly details some such chemicals, like sodium benzoate, that can delay growth of spoilage-causing microorganisms. These chemicals, as well as sodium nitrite, another common preservative, are often found in grocery store items such as ham and sausages.
There are also a number of dried products found in grocery stores. The obvious example in the meat department would be beef jerky. Drying as a preservation method is thoroughly covered in lesson 8, and within there the method of tray drying is described, which is the method used for most beef jerky. This process occurs outside of the grocery store environment, however sometimes trimmings from meats cut in store are reused rather than disposed of, being sent to other companies who use them for such products.
Freezer Burn
Freezer burn, or more accurately freeze dehydration is a phenomenon that can happen often to meat depending on packaging and freezing conditions as briefly explained in lesson 7. Axel explained that on items sold from the service case, there actually are measures taken to protect against freezer burn. The paper that service case items are wrapped in is a particular type of paper: wax-coated butcher paper, also sometimes called freezer paper. This paper has a wax coating on one side, and when wrapped with the coated side facing inwards, it prevents food items from experiencing freeze dehydration. Dehydration occurs when moisture sublimates due to direct exposure to the dry cold air inside the freezer. The wax coating creates a moisture barrier which keeps moisture inside the actual meat and ensures the meat doesn't come into direct contact with the air inside the freezer. Packaging standards for frozen items also ensure that there is a barrier preventing moisture from escaping, avoiding occurrences of freezer burn in those items.
Food Grades in Grocery Stores
Many categories of food have graded quality identification systems, as overviewed in lesson 4. Axel described how there are 2 main food grading systems that are relevant to Safeway's meat section. Ground beef has 4 grades, 3 of which are sold at Safeway. Safeway stocks regular, lean and extra lean ground beef. There is also the medium grade, but Axel explained that at Safeway medium grade ground beef is typically blended with regular and sold as regular. These grades are differentiated by the fat content within. Regular contains no more than 30% fat, medium contains no more than 23% fat, lean contains no more than 17% fat and extra lean contains no more than 10% fat. Extra lean is generally considered higher quality than its fattier counterparts, but they are used for different purposes generally due to the different properties that will be observed, recalling the different functions and attributes of fat relative to protein which was explored in lesson 2.
The other major grading system present in the Safeway meat department is the beef cut grading system. Safeway stocks AA and AAA beef, with AAA being higher quality. The Canadian system also has A grade and Prime grade beef, but these aren't as commonly sold in grocery stores due to the former being used more for processed beef products and the latter being too premium and not the type of thing you'd expect to find at a typical grocery store. These beef grades are differentiated by the amount of intramuscular fat present within the muscle, however in opposition to the ground beef grades a higher amount of fat is actually indicative of higher quality in this case. This is because the fat found within muscle will be rendered when cooked and impart a richer flavor to the beef when there is more pronounced marbling.
Food Labeling
Labeling requirements were briefly touched on in our interview with Axel. Raw, single meats are part of the foods that are exempt from certain labeling requirements per lesson 4, and this is visible in the meat department at Safeway. Items such as raw chicken wings or pork chops do not require nutritional information on the label, only weight and storage instructions, whereas marinated versions of the same items have proper nutritional labels.
Overall the interview revealed a great deal about the relation between food science and technology and standard, every day protocols observable in a place like a grocery store. Many of the FNH 200 topics were broached in our interview, notably lesson 7's focus on refrigeration and freezing, but also lesson 4's overview of regulations on foods, lesson 8's exploration of drying for preservation, lesson 5's overview of microorganisms involved in food and the rationale for preservation, packaging standards and techniques explored in a variety of the course lessons and lesson 2's overview of food components and properties. These many tie-ins go to demonstrate the true importance of food science in modern society and how these scientific principles and methods translate to the every day life of average people and our ability to feel confident and safe when it comes to the foods we eat.
Interview Reflection
This interview was very informative to us and made us appreciate the degree to which the theory comes into play in practical settings. To see how many food science principles are upheld in even a single department at a place as mundane as a grocery store really drives home the importance of these principles and of the people researching them. After all, these regulations and techniques are put in place to ensure the food we eat is safe, nutritious and enjoyable. We can often forget how deeply important food is: we eat it every single day and it quite literally fuels what we do. Beyond that, food is an incredibly important cultural piece and is often a very social tool that people bond over. As such it being safe, easy to use and nutritious is of utmost importance. Seeing these food science principles applied in places that are clear to see but not something you immediately think of also emphasizes how present they can be in every part of the food industry. For example, the butcher paper lined with wax being that way to prevent freezer burn is obvious when you think about it but isn't something most would think of or consider when going into the store. Vacuum sealed products are present everywhere but we don't often look at the packaging material or technique when we buy something or look at its expiration date. These things which we often don't realize or consciously think of are ever present and constantly being researched and improved for our sake as consumers, which is something this interview has helped us see.
The professionals themselves likely don't always realize how much goes into their protocols. Axel has been working at that place for a while but a lot of the routines and protocols he would undergo he did not really consider the purpose for which he had to do it, it was just part of the job. How did the waxed paper prevent freezer burn? Why did the vacuum-sealed products last longer on shelves? Why did the ham stay good for months but the pork expires after 4 days? Why do we fear mold in some cases but use it in others? Many things we know to be true but we don't know why they are true, and it's not until exploring food science and seeing the research and the developments that we can understand the purpose for the things we do.
This interview also provided interesting opportunities for us to further our learning. Dry aging for example is not a topic that was heavily covered in the course, but although seemingly simple; It's just leaving a piece of meat alone for a few weeks, there are a bunch of details that go into it and are deliberate. The temperature control, the amount of time used, the humidity of the environment, it all matters for the final result. This encourages us to be curious about food processes and research ourselves the explanations behind various phenomena. There is far more out there than can be covered in a single course and as such it's important, imperative even, that we continue to think and ask questions, as this will only serve to further our learning and understand better the foods we consume.
Video Showcasing Food Science Principles in the Workplace
5 Points of Interest Relating to Food Science
1. Dry aging
Dry aging is a particularly interesting process that makes use of natural enzymatic reactions in meat and moisture loss that occurs over time to create a more flavorful and tender piece of meat. As seen in the video, the dry aging process occurs in a controlled environment that is refrigerated and set at a particular level of moisture. This is an example of how the environmental conditions and enzymatic activity in food as covered in lesson 5 can actually be manipulated in order to achieve a particular desirable outcome. Furthermore, many don't understand how dry aging works or what it even is, making this a valuable topic for further reading and learning.
2. Food preservation through cold temperatures and packaging methods
The video showcases several examples of foods that are refrigerated, frozen or packaged using particular methods for preservation. Freezing and refrigeration are some of the most common methods everyday people use for food preservation but many don't consider exactly how they function or why they're so important. This is even more true when it comes to packing methods, with vacuum and modified atmosphere packaging being very common methods of prolonging a food item's storage life. These methods are discussed in detail in lesson 7, where we learn the importance of cold temperatures in quelling the growth of a large number of bacterium as well as how changing the availability of oxygen and other gases can influence the rates of spoilage of a food item.
3. Freezer burn prevention
Freezer burn, or freeze dehydration, is a subject that was briefly covered in lesson 7. It consists of when food gains a burnt appearance after a while in the freezer due to exposure to cold, dry air. Many don't understand how freezer burn happens or why certain packing methods prevent it. The video showcases wax-coated butcher paper, which is one such material used to prevent freezer burn by wrapping the food with the wax side facing inwards. This creates a barrier and traps the moisture inside, preventing it from sublimating following dry air exposure.
4. Food grades
The video showcases the difference between a AA and a AAA piece of beef. It's clear to see the difference in marbling, with the AAA one having many more flecks of fat spread throughout the muscle. Many people understand that AAA beef is of higher quality but not why or why it tastes better. This ties back to both lessons 4, which outlines the grading system, as well as lesson 2 which overviews the different properties of food components. Because AAA beef has higher marbling, there is more fat within the muscle fibers themselves to render and thus impart flavor into the meat. Because fat is deeply flavorful, this results in a superior flavor profile.
5. Labeling differences
We can see at the end of the video that the regular, single ingredient chicken wings do not require nutritional information on the label. By contrast, the marinated wings do include this information. Labeling rules seem to many arbitrary but in reality these are important regulations overseen by a number of bodies, the bulk of which is outlined in lesson 4. The multiple ingredients in varying quantities makes it so that it is very difficult for a consumer to be able to easily find the information that is to be presented on a nutritional label and as such, not requiring it would obfuscate the consumer's experience and make it more difficult to make informed choices. By contrast single ingredients are easy to look into and need only be calculated using provided weights, so obligating the same information would be unnecessary and cause unneeded challenge for manufacturers.
Exam Question
Question:A student buys steak from a butcher counter and it’s wrapped in wax-coated butcher paper. Planning to freeze the steak, the student rewraps it at home with the glossy coated side facing outwards thinking the coating will protect against the outside air by facing it. Three months later, the steak has dry greyish-brown patches. Explain why the wrapping failed (i) and whether the meat is unsafe to eat (ii).
Answer key: (i) Butcher paper’s uncoated side is porous and allows water vapour through. Therefore, it does not provide a moisture barrier. The coating is the barrier and it has to face the meat so it’s in direct contact with the meat’s surface. Having the coating face outwards leaves an air gap between the meat and the permeable layers. Ice on the meat’s surface sublimes directly into that gap and the freezer atmosphere without melting. The dehydrated surface left behind is porous and full of trapped air, which then oxidises. The greyish-brown color is oxidised pigment.
(ii) It is safe to eat as no microbial growth occurs at freezer temperatures.
Why it belongs on the final: It tests whether a student can distinguish between a quality defect from a safety hazard and whether they can recognise that water can leave a food without melting. The reasoning applies to any frozen product as surface dehydration is driven by the vapor-pressure gradient between the food and the freezer’s atmosphere (not by temperature alone).