priced, - University of Missouri...

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For many St. Louis area residents, buying groceries is a simple task: hop in the car, drive a

short distance to a local supermarket, buy food, then return home. But for those who live in

a food desert — a neighborhood with limited access to affordable and nutritious foods —

this weekly chore is not so easy. In many of these neighborhoods, supermarkets may be

miles away. Without access to a car, residents must rely on fast food, gas stations or corner

stores for many daily meals. Although a variety of corner stores are conveniently located in

St. Louis neighborhoods, many lack fresh fruits and vegetables or nutritious snack options

and healthy beverages. The result: many city residents are left with a diet of high-priced,

processed foods loaded with fat, salt and sugar, which contributes to the growing obesity

epidemic and numerous health conditions.

The St. Louis Healthy Corner Store Project (SLHCSP) works to add healthy options to the

food available at small corner stores and markets in the city, primarily in neighborhoods

without adequate supermarkets or other sources of affordable healthy food. The project

engages local store owners, community residents and organizations in a set of strategies

to increase healthy and fresh food options in St. Louis neighborhoods.

SLHCSP is a joint program of the University of Missouri Extension, City of St. Louis

Departments of Health and Public Safety and St. Louis Development Corporation.

Funding for this project is provided in part by the Missouri Foundation for Health. The

Missouri Foundation for Health is a philanthropic organization whose vision is to improve

the health of the people in the communities it serves.

For more information

Kara Lubischer

University of Missouri Extension

Phone: (314) 516-6392

Email: [email protected]

http://extension.missouri.edu/stlouis/healthycornerstore

St. Louis Healthy Corner Store Project

Pat Curtis

City of St. Louis Department of Health

Phone: 314-657-1546

Email: [email protected]

4 St. Louis Healthy Corner Store Project

Resource Guide Developers Linda S. Rellergert, MS

Nutrition & Health Education Specialist


Mary E. Wissmann, MS, RD, LD

Nutrition & Health Education Specialist


Special thanks Carol Grote, Secretary

University of Missouri Extension, St. Charles County

Stacy Sundve

Epidemiologist

Formerly, Center for Health Information Planning and Research

Formerly, City of St. Louis Department of Health

Megan Whitesides

Dietetic Intern

Missouri Department of Health and Senior Services

Mary Scheuermann

MSW/MPH

George Warren Brown School of Social Work, Washington University

Portions of this guide were adapted from:

Delridge Healthy Corner Store Project

Toolkit for Community Organizers and Store Organizers and Store Owners, 2009


Selling healthy foods can help you improve your total sales,

increase customer loyalty and bring new shoppers to your

store. This opportunity not only betters your business but

also creates health benefits for the community.

This resource guide contains useful tools and resources to

help you achieve your business goals. The guide will help

you promote healthy eating in your neighborhood, attract

new customers, add new product lines and improve

merchandising and marketing.

Thank you for choosing to become

a St. Louis Healthy Corner Store!


Benefits for Corner Stores

As a SLHCSP participant, you will receive the following benefits:

Publicity and promotion of the store’s healthy changes within the neighborhood.

Opportunities to hear what your neighbors would like for you to sell.

SLHCSP project signs and posters.

Point-of-sale prompts for store shelves and refrigerated cases to highlight healthy

items and provide customer education.

Healthy Corner Store Resource Guide including information on food storage,

suggested products, merchandising tips, nutrition information and more.

Baskets, stands or other items to display and store your produce so it looks good.

Support in store layout, merchandising and promotion from other grocery and

convenience store operators who are selling healthy foods.

Help in obtaining low-cost fresh fruits, fresh vegetables, dairy and other healthy

food items from producers and distributors.

Assistance in selecting healthier products from food and beverage distributors.

Access to business development resources.

Help applying to be a food stamp/EBT vendor.

In-store promotion events such as samples of healthy foods and customer tours

showcasing the healthy items you stock.

Community education events promoting healthy eating.

A mentor, who has grocery retail experience, will be paired with each store

owner. The mentor will provide support in store layout, merchandising,

promotion and pricing.


Take Small Steps to Sell Healthier Foods

Step 2:

Stock more healthy snack items like baked chips, low-salt

pretzels, reduced fat granola bars or low-fat yogurt.

Step 4:

Create a healthy food section in your store. Post

signs directing customers to healthy foods.

Step 3:

Add whole grains and foods low in fat, sugar and salt to your

current inventory of canned and packaged foods.

Step 5:

Offer more fresh fruits and vegetables,

low-fat milk and eggs. See page 21 for

fresh produce with a longer shelf life.

Step 1:

Stock more bottled water and 100% juices.


What are Healthy Foods?

This guide will help you identify healthy food items to stock in your store as well as

tips on how to display and market them.

In general, healthy foods to stock include:

Fruits and vegetables, fresh, canned or frozen

Whole grains (in breads, cereals, pasta, crackers, etc.)

Foods low in salt (sodium)

Foods low in sugar

Foods low in fat (low in saturated fats, trans fats and cholesterol)

Lean meats and poultry or other protein sources such as peanut butter, eggs and

dried beans.

You do not have to stock all these food categories to be part of the SLHCSP. Continue

reading to learn about tips for taking small steps to sell healthier foods.


Step 1: Stock bottled water and 100% juices

An easy step toward becoming a healthier corner store is to stock more bottled water

along with fruit and vegetable juices.

Healthy options to stock Reduce these

Bottled water Sugar-sweetened drinks and other

beverages

100% fruit juices like orange,

grapefruit, apple Fruit punch or fruit drinks

Reduced salt vegetable juices Regular vegetable juices like V8, tomato

Tips

Plain water is the best choice for quenching thirst. Bottled water has a long shelf life.

Look for the words 100% juice on the label to be sure it fits as a healthy option.

Regular vegetable juices can be very high in salt (sodium). Reduced-salt or salt-free

versions are healthy options.

Fruit punch and fruit drinks have fewer nutrients and more sugar than 100% juices.


Step 2: Stock healthy snack items

Snack items are an easy way to introduce more healthy foods.

Healthy snacks to stock Reduce these

Individual or larger-sized bags of baked

potato, tortilla and other chips Fried potato, corn, tortilla chips

Low-salt pretzels, popcorn and crackers Regular pretzels, popcorn, crackers

Unsalted nuts—walnuts, almonds,

peanuts, etc. Salted nuts

Low-fat or nonfat, fruit-flavored yogurt in

individual serving sizes

Yogurt with more than 3g total fat per

serving

Granola bars with 3g or less total fat and

6g or less sugar per serving, such as

Quaker Chewy Bars, Special K Bars*

Candy bars, granola bars with more than

3g fat and more than 6g sugar per serving

Animal crackers, vanilla wafers, graham

crackers Other cookies

Low-fat frozen yogurt Regular ice cream

Low-fat cheese sticks Regular sliced cheese

Tips

Look for snack items with less than 115mg sodium per serving.

Total carbohydrate per serving should be about 15g or less.

Choose snacks with 0 trans fats on the nutrition label. Trans fats raise bad (LDL)

cholesterol and lower good (HDL).

* Disclaimer: Trade and brand names are used only for information. Use of a product

name does not imply endorsement or approval of a product to the exclusion of other

similar products.


Step 3: Add whole grains and grocery

items low in salt and sugar

Canned and packaged grocery items have a long shelf life. Add

items low in salt or sugar to the foods you stock. Whole grain

foods have fiber, which is especially important for people

who have diabetes and heart disease.

Healthy options to stock Reduce these

Whole grain breads, pasta, crackers White, enriched bread

Whole grain cereals such as bran flakes,

toasted oat rings

Cereals with more than 6g sugar per

serving

Oatmeal—regular, quick or instant

Brown rice, wild rice White rice

No-salt-added canned vegetables, beans,

tomato sauce Regular canned items that have salt

Frozen fruits and vegetables

Fruit canned in juice Fruit canned in heavy syrup

Dried fruit like raisins, cranberries, etc. Candy

Dried beans like pinto, kidney, navy

beans and lentils

Tips

Check the sell-by date often on foods in the store. Customers want foods that are

fresh and high in quality. Run sales on foods close to the sell-by date to get them

sold quickly. Remember FIFO — first, in, first out.

Dried beans (not green beans) like pinto and navy beans are good sources of

protein and other vitamins and minerals.

Use the point-of-sale cards to help customers locate healthier items.

Frozen fruits and vegetables are as nutritious as fresh and have a longer shelf life.

If you make deli sandwiches, offer whole wheat bread.


Step 4: Create a healthy food section

Consider putting healthier foods together into one area of the store to make it easy for

customers to find.

Healthy store options Reduce these

Clean, bright store atmosphere with

sparkling clean coolers and neat shelves

Dim lights, dusty shelves and chipped

paint turn off customers as do half empty

or messy shelves

Devote one section or one cooler to

healthy refrigerated options like 100%

juices, water, milk

Place snack items or produce priced by

the piece near the check out to encourage

impulse sales

Use one section of freezer storage for

frozen fruits, vegetables

Tips

See examples under the section titled Marketing Healthy Foods on pages 14 - 19.

Use Healthy Corner Store and Healthy Food Here signs to direct customers to

special sections.

Before After


Step 5: Offer more fresh fruits and vegetables,

low-fat milk and eggs

Healthy store options Reduce these

Fresh fruit like apples and bananas that

many people like Candy

Fresh vegetables—potatoes, onions are

good ones to start

Low-fat or nonfat (skim) milk Whole and 2% milk

Eggs, an excellent source of protein

Turkey deli meats and turkey hot dogs Bologna, braunschweiger, salami

Tips

See page 21 for a produce shelf life chart. Stock those with a longer shelf life.

Ask customers what fresh fruits and vegetables they would like to buy.

Eggs have a long shelf life when stored in a refrigerated case.


Marketing Healthy Foods

Marketing is important to let customers know you are selling healthy food options.

Stores can place healthy food in high-traffic areas, use clear and colorful signs and set

up attractive displays. Here are some tips and ideas from the SLHCSP pilot stores to

help you determine what you could do in your store. We will help you set up displays

and provide marketing material such as shelf signs.

Tip #1: Display produce close to the register counter.

Promotional sign.

Keep in mind which

fruits or vegetables

need refrigeration.

Fresh-looking

produce, no bruises,

no mold.


Tip #2: Set up a special display area or health zone.

Tip #3: Take a fresh approach to the store’s outside appearance.

Before After

High-traffic area:

display at end of aisle

where it is more visible.

Large, colorful sign

brings attention to

healthy food section.


Tip #4: Display signs throughout store directing customers to healthy

food items

Tip #5: A white board or chalkboard placed outside the store attracts

customers.

Clear and colorful

sign pointing out

food item.


Tip #6: Let customers know healthy foods are affordable.

Place signs like these

in your window and

near the register.

Healthy Options

Here

EBT Accepted


Tip #7: Provide customers with nutritional information.

Point-of-sale prompts

point out healthy

foods and their health

benefits.

Colorful nutrition

posters encourage

customers to think

about healthy

eating.

Handout recipe cards

featuring healthy

foods.

Fresh Tomato Salsa

Mix all ingredients in medium bowl. Serve with tortilla

chips or fresh raw vegetables, or add to tacos or other

Mexican foods. Makes about 2 cups salsa.

Nutrition information per 2 tablespoon serving:

10 calories, 2g carbohydrates, 20mg sodium.

1 cup chopped tomatoes

¼ cup chopped green pepper

2 tablespoons chopped onion

1/2 cup cooked or canned corn

2 tablespoons vinegar, lime juice, lemon juice or vinegar

and oil salad dressing

Tobasco or chili powder to taste


Tip #8: Host a taste test or cooking demo

Get the Word Out

You can get the word out about the changes in your store:

Knock on doors in the neighborhood.

Write an article for a local newspaper.

Give youth information to send home to parents.

Place signs outside the store and in surrounding areas.

Put up posters and other promotional materials provided by SLHCSP.

Help Available

SLHCSP will work with neighborhood associations and groups to help you get the

word out about the healthy foods available at your store.

Talk about the store at neighborhood meetings.

Hand out fliers at community events.

Conduct demonstrations and tastings of healthy foods and recipes at neighborhood

meetings and at your store.

Organize youth groups to promote healthy eating through projects they design.

Offer samples of food

or beverages with

nutrition information.

Feature foods sold in

store. Hand out recipe

cards.


Selling Healthy Foods

Customer Service

Greet customers at the door with a smile.

Building rapport to gain customer loyalty is a good business practice.

Ask for feedback. It will help you improve sales and identify ways to improve current

products and/or services. Ask customers what healthier options they would like to see in

the store.

Remember — the customer is always right.

Listen to customer concerns and try to resolve them to make happy customers.

Appear to be confident. Know and believe in the products in your store.

Clearly display prices.

Increasing Sales

Group similar items and sell them at a package price. For example, putting together

produce that can be used together such as avocados and limes will increase the amount

purchased by the customer.

Keep produce displays full so customers feel they have plenty of items from which to

choose. Customers may be reluctant to buy when only a few items are left.

Demonstrate ways to use foods by offering samples.

Provide discounts and specials like the Bonus Buying Cards SLHCSP can provide.

Distribute fliers in your neighborhood regularly. Fliers should contain your address,

contact information and details of any special discounts being offered at the store.

See display ideas on pages 14 and 15.


Shelf Life and Storage of Produce

Below is a list of popular items. Make sure you note the date when produce comes into

your store and what needs to be refrigerated.

Produce Days of shelf life

Apples 21-30

Asparagus 14-21

Broccoli 10 to 14

Cabbage 14 to 20

Carrots 14 to 28

Cantaloupe 10 to 14

Cauliflower 10 to 14

Celery 10 to 20

Cucumbers 10 to 14

Grapefruit 15 to 25

Grapes 10 to 25

Green onions 7 to 10

Kiwifruit 10 to 15

Lettuce/leafy

greens 10 to 14

Mushrooms 10 to 15

Peppers 10 to 14

Radishes 10 to 15

Spinach 10 to 14

Strawberries 5 to 10

Produce Days of shelf life

Avocados 14-28

Bananas 7 to 28

Grapefruit 15 to 25

Limes 15 to 40

Melons 10 to 20

Onions 30 to 180

Oranges 10 to 15

Pineapples 10 to 15

Potatoes 30 to 50

Pumpkin, Squash 7 to 14

Tomatoes 7 to 14

Refrigerated items Store at 32-40 degrees F

Shelf items Store at 45-65 degrees F for longest shelf life

Produce Tips

Apples, pears and nectarines produce

high amounts of ethylene gas, which

causes other produce to decay more

quickly. Limit contact between these

fruits and other produce.

Potatoes exposed to light turn green.

Keep them on a lower shelf to shield

from the light.


Buying Fresh Produce

There are a variety of options for selecting a produce vendor. It is important for the

vendor to meet your financial means (i.e. affordable wholesale prices) and business needs

(i.e. able to deliver small quantities). Here are some things worth considering:

Wholesale distributors carry a wide variety of produce at a low price. Distributors

typically deliver and may require a certain amount of produce to be ordered.

Local farmers are a potential source of fresh and in‐season produce. You may be able

to buy produce at lower cost through buying directly from the farmer. Also, buying

produce in season can be cheaper. Fresh, in-season produce can be purchased

through farmers’ markets, community supported agriculture (CSA) programs and

farm stands. For a list of farmers’ markets, see the link on page 35.

Delivery or pickup? Consider the frequency to restock your produce — once, twice,

three or more times a week? This depends on how much produce you are selling

before it goes bad. Can you afford the convenience of a delivery or would you prefer

to pick up at Produce Row or other source? As your profit margins increase from the

produce sales, delivery will become a more affordable option. These decisions will

help you find the vendor that is best for you.

If you are concerned about delivery fees and other expenses, and the amount required

to place an order is more than you can sell, SLHCSP can work with you and other

Healthy Corner Stores to create a food‐purchasing cooperative. Stores would combine

produce orders to get a lower cost and cut down on delivery fees.

See resources, page 35.


Fresh Produce Sold by Season in Missouri

Apples

Bok Choy

Brussels sprouts

Chestnuts

Coconuts

Dates

Grapefruit

Kale

Oranges

Parsnips

Pears

Sweet potatoes

Tangerines

Turnips

Winter squash

Yams

Artichokes

Asparagus

Broccoli

Chives

Collard greens

Green beans

Mangos

Oranges

Limes

Pineapple

Snow peas

Spinach

Strawberries

Apricots

Beets

Bell peppers

Blackberries

Blueberries

Cantaloupe

Cherries

Cucumbers

Eggplant

Garlic

Grapes

Green beans

Honeydew

Kiwi

Lima beans

Nectarines

Peaches

Plums

Raspberries

Strawberries

Sweet corn

Tomatoes

Watermelon

Zucchini

Apples

Bok Choy

Broccoli

Brussels sprouts

Cauliflower

Coconuts

Cranberries

Garlic

Ginger

Grapes

Guava

Mangos

Pears

Pineapple

Pumpkin

Sweet potatoes

Turnips

Winter squash

Avocadoes

Bananas

Cabbage

Carrots

Celery

Lemons

Lettuce

Mushrooms

Onions

Bell peppers

Potatoes

Fall Summer Spring Winter

Year round


Food Safety in Receiving and Storage

Food safety starts in the receiving area. Inspect deliveries of food carefully. Reject any

items that are damaged or not within proper temperature ranges. Check for clean and

sanitary transportation vehicles.

Food safety criteria to check in receiving include:

Meat: 41 degrees F or below, bright red color, firm, non-slimy texture, no odor, intact and

clean packaging.

Poultry: 41 degrees F or below, no discoloration, firm, no odor.

Shell eggs: 45 degrees or below, no odor, clean and unbroken shells.

Canned goods: can and seal in good condition, no swollen ends, leaks, dents.

Dry goods: intact packaging, no holes, tears, punctures, water stains.

Frozen goods: packages should be intact, not damaged. Meat should have no ice crystal

formation; there should be no large clumps in small items such as peas and corn. Frozen

products should be kept at 0 degrees F or below.

Produce: should be at or below their required temperature (refer to shelf life and

temperature table, page 21), not wilted, dirty or slimy; no signs of insect infestation;

no discoloration or mold.

Purchase produce that is not bruised or damaged.

Make sure produce is a bright lively color and looks fresh.

Buy produce at the peak of its season for best quality and price. See chart on

page 23.

To prevent waste, buy only an amount you can store or sell within the product’s

shelf life. See page 21.

Avoid containers that have molded items in them or are crushed.

You can help keep produce safe by making wise buying decisions


Storing Food

Make sure produce is fresh when purchased to gain the maximum shelf life.

Fresh produce is delicate and needs to be sold quickly. Place near the front of the store

to sell faster.

Store produce in a cool, dry and clean area, and in food-grade containers or packing

materials. Fruits and vegetables spoil rapidly if not stored at the proper temperature.

See the chart on page 21.

If the produce is pre-cut or peeled, keep in a refrigerator case.

Sell older stock before newer, when possible.

Handle produce gently and as little as possible to avoid bruising. Be cautious with

stacking; delicate items should not be more than two layers high to avoid crushing the

bottom layer. In a refrigerated display case, do not expose the top layer to warm air.

Check produce items a few times a day. Throw away bruised, damaged, foul smelling, or

shriveled items. Moldy items increase the decay of other produce, so remove quickly.

Check packaging and display areas for wet leaks and decay indicating rotten food.

Whole, uncut produce does not require washing before being sold.

Restock or rearrange displays whenever the display starts to look empty, which tends

to look picked over and unappealing.

Clean display areas, counter tops, shelves and equipment regularly. After cleaning,

sanitize with a solution of 1 teaspoon chlorine bleach to a quart of water.

Keep garbage containers covered, and empty them often.

Keep raw and prepared food separate.

Store chemicals, including cleaning solutions, away from food.

Prevent creature contact. Don’t let rodents, insects, birds, etc. get at your food.

Keep stored food at least 6 inches off the floor and away from walls.

Make sure all food spills are wiped up immediately.


Food Safety When Preparing and Serving

It is important for store owners and their employees to understand food safety. Food‐

borne illnesses can happen whenever food is handled in the store. Keep you and your

customers safe by making sure that everyone who handles food uses good personal

hygiene, prevents cross-contamination and keeps food at the proper temperature.

Practicing the following points reduces the risk of someone getting sick and helps

you keep a Grade A permit.

Use good personal hygiene

Wash hands after:

- handling food

- using the restroom

- smoking

- breaks

- touching nose, mouth, hair, or wounds

- coughing and sneezing

- handling soiled utensils/equipment

- before direct contact with food

- they become contaminated

Keep long hair tied back.

Keep fingernails trimmed and clean.

Do not wear any jewelry besides a wedding band.

Do not wear fingernail polish or acrylic nails.

Do not eat, drink or smoke around food.

Proper hand-washing

1. Wet hands with clean

warm water.

2. Apply soap and work into

a lather.

3. Rub hands together for 20

seconds.

4. Clean under fingernails

and between fingers.

5. Rinse under clean,

running water.

6. Dry hands with disposable

paper towels.


Prevent cross-contamination

Cross-contamination: harmful bacteria spread from one food product to another.

Have employees practice good personal hygiene and handle food safely.

Wear disposable gloves. Put on a new pair after touching anything that might

contaminate the food.

Do not store raw meat or poultry next to fresh produce.

Use only one cutting board for raw meat. Clean and sanitize it and knives between uses.

Keep food in the proper areas.

Keep the store neat and clean.

Make sure to clean and sanitize dishes, utensils and other equipment.

Reject foods that look contaminated (spoiling, rotten, dirty).

Encourage employees to go home if they are sick.

Cleaning and sanitizing steps

1. Clean by washing in warm (110°F or hotter), soapy water.

Rinse with clean water.

Sanitize by placing the item in 75 degree water that has one tablespoon

of regular chlorine bleach per gallon of water for one minute.

Remove and allow to air dry.


Keep proper food temperatures

See charts on page 21 for storage temperatures of fruits and vegetables.

Storage times for refrigerated and frozen foods

Keep refrigerated storage units at 40 degrees or cooler and freezer storage at 0 degrees.

Times in the chart below are safe time limits for refrigerated food and guidelines for

maintaining quality of frozen foods. Source: FoodSafety.gov

Food Refrigerator (40°F or below) Freezer (0° or below)

Bacon 7 days 1 month

Hamburger & other ground meats like sausage

1 to 2 days 3 to 4 months 1 to 2 months, sausage

Raw beef, veal, lamb, pork 3 to 5 days 4 to 12 months

Raw chicken or turkey 1 to 2 days 9 months, pieces 12 months, whole

Hot dogs 1 week, opened package 2 weeks, unopened package

1 to 2 months

Luncheon meat 3 to 5 days, opened package 2 weeks, unopened package

1 to 2 months

Salads containing egg, ham, chicken, tuna, macaroni

3 to 5 days Do not freeze well

Soups, stews 3 to 4 days 2 to 3 months

Cooking and Holding Temperatures

Process Food Temperature

Thawing All foods In refrigerator or, under running water 70°F or colder

Cooking Beef, veal, lamb, pork, ham-steaks, roasts, chops

145°F with 3 minute holding time

Hamburger and other ground meat 165°F

Poultry 165°F

Egg dishes 160°F

Casseroles 165°F

Holding Hot food 135°F or above

Cold food 40°F or below

Cooling cooked food From hot temperatures Cool to 70°F within 2 hours then to 40°F or below within 4 more hours

Reheating Cooked foods 165°F


Make sure you have a Food Preparation Permit from the Department of Health before

preparing food. Call 314-657-1539 to get more information.

Make sure the person preparing food has a Food Safety Management Certificate and

Hepatitis A vaccination. Food safety classes are offered at the following places:

- Safe Food Handler’s Corporation, 888-793-5136 (1 free class per year)

- Missouri State Restaurant Association, 314-576-2777

- St. Louis Community College, 314-644-9175

- Hospitality Development Alliance, 314-544-3652

And remember

Keeping Your Grade A Health Permit

Never allow smoking in the store — by you, your employees or your customers.

Always keep the doors closed. If you use a screen door, keep the screens secure so

pests stay out of the store.

Make sure your handwashing sink is easy to get to and always has hot water, soap and

paper towels. Never allow anyone to use cloth towels for drying their hands.

If you use pest-deterring products like fly strips, make sure they are kept out of the

kitchen and do not hang over any food.

Make sure all cleaning products and chemicals are labeled and stored properly. This

includes items for sale — always keep them below food products.

Keep thermometers in refrigerators and freezers so it is easy to see they are at the

right temperature. Act quickly to move food to another freezer or refrigerator if they

are not and have repairs made as soon as possible.

If you cook and sell food, make sure it is at the right temperature and that all

employees use gloves when handling food.

Make sure all employees preparing food have Hepatitis A vaccines.

Someone who is ServSafe certified must be present whenever food is being prepared

in the store to sell to the public.

Call the City Department of Health with any questions at 314-657-1539.


Food Stamps (EBT) or Supplemental Nutrition

Assistance Program

Applying for Food Stamp authorization will help you increase the

affordability of food for your customers. Food stamp authorization

is managed by the U.S. Department of Agriculture’s Supplemental

Nutrition Assistance Program or SNAP (formerly Food Stamp

Program). The food stamp program provides low‐income households

with electronic benefits (EBT) they can use like cash. By accepting this

type of payment, you will be able to increase your sales volume and

customer base. The application process may seem confusing and

lengthy but we (SLHCSP) will help you throughout the process.

How can my store become eligible to accept SNAP benefits (EBT)?

A store must sell food for home preparation and consumption and meet at least one

of the criteria below.

Offer for sale at least three different varieties of food in each of the following four

staple food groups, with perishable foods in at least two categories, on a daily basis:

1) breads or cereal, 2) fruits or vegetables, 3) dairy and 4) meat, poultry or fish.

More than half of the total sales (e.g., food, non‐food, gas and services) at your store

must be from the sale of eligible staple foods.

How do I apply?

Stores can apply online or request a paper application. The staff of the local Food and

Nutrition Service (FNS) Office is available to answer your questions and advise you on

SNAP rules and procedures. And remember, we (SLHCSP) are also here to help.

Food and Nutrition Service, USDA

Beacon Facility, Mail Stop 1403

P.O.Box 419205

Kansas City, MO 64141-6205

Phone: 816-823-4630

Fax: 816-823-4626

Website: http://www.fns.usda.gov/snap/retailers/application-process.htm

http://www.fns.usda.gov/fsp/retailers/store-eligibility.htm




Resources

Food Handling and Safety

Network for a Healthy California, Fruit and Vegetable Handling Guide

http://cdph.ca.gov/programs/cpns/Pages/RetailResources.aspx

City of St. Louis Health Department

Environmental Health, Food and Beverage Control Program

Main environmental line: 314-657-1539

1520 Market, Room 4051

St. Louis MO 63103

http://stlouis.missouri.org/citygov/health/programs.html

FDA 2009 Food Code

http://www.fda.gov/food/foodsafety/retailfoodprotection/foodcode/foodcode2009/

Nutrition for Everyone

http://cdc.gov/nutrition/everyone/index.html

Fruit and Veggies Matter Program

http://fruitsandveggiesmorematters.org

Rethink Your Drink

http://cdc.gov/nccdphp/dnpa/nutrition/pdf/rethink_your_drink.pdf

USDAs Dietary Guidelines for Americans

http://health.gov/dietaryguidelines

FDAs How to Understand and Use the Nutrition Fact Label

http://www.cfsan.fda.gov/~dms/foodlab.html

National Heart, Lung and Blood Institute’s Keep the Beat: Heart Healthy Recipes

http://www.nhlbi.nih.gov/health/public/heart/other/ktb_recipebk/ktb_recipebk.pdf

http://stlouis.missouri.org/citygov/health/programs.html


Other Resources

Baltimore Healthy Stores

http://healthystores.org/BHSmaterials.html

California Food Policy Advocates,Neighborhood Groceries: New Access to Healthy

Food in LowIncome Communities

http://cfpa.net/Grocery.PDF

DC Healthy Corner Store Program

http://dchunger.org/projects/cornerstore.html

Hartford’s Healthy Food Retailer

http://hartfordfood.org/pubs/healthy_retailers.pdf

Healthy Corner Stores for Healthy New Orleans Neighborhoods

http://healthycornerstores.org/wp-content/uploads/resources/

NOLA_Healthy_Corner_Stores_Toolkit.pdf

Healthy Corner Store Network

http://healthycornerstores.org/index.php

Healthy Foods Here Produce Manual

https://catalyst.uw.edu/workspace/skt8/14501/101408

Literacy for Environmental Justice’s Good Neighbor Program, (San Francisco, CA)

http:/lejyouth.org/programs/food.html

Network for a Healthy California’s Retail Program

http://www.networkforahealthycalifornia.net

Snackin’ Fresh, a program of The Food Trust in Philadelphia, PA

http://www.thefoodtrust.org/php/SnackinFresh


Where to Buy Produce in St. Louis

Farmers’ Markets

There are many Farmers’ Markets in the St. Louis area. To find the latest information

about locations, dates and hours of operation, visit the website:

http://agebb.missouri.edu/fmktdir

Distributors

Sappington Market

8400 Watson Road

St. Louis MO 63119

Monday - Saturday, 7 a.m. to 9 p.m.; Sunday 7 a.m. to 8 p.m.

Produce Row Distributors

N. Market between N. 2nd and N. 1st Streets

Daily

Wholesale Stores

Restaurant Depot

6455 Manchester Avenue

St. Louis MO 63139

Monday - Saturday, 7 a.m. to 4 p.m.; Sunday 9 a.m. to 3 p.m.

Costco, multiple locations, requires membership

Sam’s Club, multiple locations, requires membership


St. Louis Healthy Corner Store Success Stories

D & F Grocery

The owner of D & F Grocery had owned the

store for just one year prior to joining the

project. Some of the accomplishments for

D & F Grocery include:

Changing the name of the store from

Pennysaver to D&F Grocery. When the

store owner purchased the store, he

inherited a decade’s worth of problems

associated with it, including a negative

neighborhood perception of the store. The

new owner changed the name of the store to show there was new management. He

also spent many hours knocking on doors and getting to know his neighbors to build

a strong relationship with them.

Improving store layout. Members of the community leadership team participated in

a makeover to improve the look of the store by creating mini-departments within the

store, cleaning, and hanging Healthy Corner Store signs.

Improving the façade of the corner store. St. Louis Development Corporation, in

conjunction with Alderman Shane Cohn, partnered with the store owner to change

the exterior of the building: new front door, awnings, windows, signage and a fence.

These improvements greatly changed the neighborhood’s perception of the store from

a negative, unsavory place to a true neighborhood corner store inviting to all.

Building of trust between neighborhood residents and the store owner. Since the

start of the project, the store owner and the neighborhood association have partnered

on several neighborhood events such as a neighborhood festival attended by more than

150 neighborhood residents.


Carrie’s Corner Market

Carrie’s Corner Market has been in the same

family for nearly three decades. The current

manager joined the Healthy Corner Store

program in hopes of returning the store to

its roots as a small general store serving the

neighborhood. Accomplishments for Carrie’s

Corner Market include:

Removing walls. Originally, customers

were unable to access items for them‐

selves. The store owner removed most of

the walls and reorganized the store so customers can choose items themselves.

Establishing a healthy corner in the store. The store owner, with help from the

mentor, set up shelving in a corner of the store for fresh produce and other healthy

items. Healthy Options Here posters direct customers to the healthy corner.

Participating in Yeatman Middle School parent meetings and community events.

This school is located one block from the store and is also a community center. The

store owner spread the word about the healthy changes he has made to his store.

Involving community youth. Students from Yeatman Middle School participate in

a PhotoVoice project using photography to capture images of their neighborhood

related to healthy eating and access to healthy foods. The youth made a video about

their project and how corner stores can help communities be healthier.

Educating the public. Guided store tours for participants in nutrition education

classes help them learn about the healthy options available at the store.

March 2012

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