Michelle Wollenzien

Articles by Michelle Wollenzien

a plate of cold cuts, also known as deli meat or lunch meat

Safe Until Served: The Hidden Risks of RTE Foods in Retail

Retail and foodservice operations must take active responsibility for the safety of RTE products by treating them as high-risk items requiring ongoing control

Michelle Wollenzien

October 7, 2025

This article explores the critical yet underappreciated vulnerabilities of ready-to-eat (RTE) foods in retail and foodservice settings, including blind spots in handling practices, supplier-level failures, and the vital importance of reheating protocols and environmental controls.

Live: December 11, 2025 at 2:00 pm EDT: From this webinar, attendees will learn common areas where companies encounter challenges in their food defense strategies and how to address them.

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

Articles by Michelle Wollenzien

Safe Until Served: The Hidden Risks of RTE Foods in Retail

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