Commissaries, central kitchens and other off-site facilities that provide prepared and other foods to grocery stores must be especially vigilant when it comes to one critical aspect of packaging: making sure product stays fresh.

Pizza has always been a food blessed by variety. Thin crust, thick crust. New York style, Chicago style and everything in between. And of course a nearly endless array of toppings.

Using commissaries, central kitchens and other offsite facilities for the production of value-added and other perimeter-store fresh foods is a lifesaver for many grocery retailers. But adding an extra step in the supply chain also comes with risks.