In the US, retail hosts have been considered the newest segment of the food‐service industry. In 1988 they represented 16.2% of total foodservice units and 3.4% of food and drink purchases. Convenience stores (c‐stores) are one type of retail host that often combines foodservice with grocery and gasoline sales. As early as 1979, 90% of c‐stores were marketing take‐out foods. Use of a takeout distribution subsystem implies shared control of food quality between the foodservice operator and the consumer. Consumers may obtain fresh prepared foods from self‐service units, store and/or reheat foods before consumption. This paper discusses food safety issues related to consumer handling of fresh prepared, take‐out foods in c‐stores. C‐stores typically prepare and sell foods using cook/chill and assembly/serve types of foodservice systems. Food quality problems arise because: microwave ovens are the most commonly used method of reheat; managers and employees seldom have training in foodservice sanitation; and consumers, who share with management control over food quality, probably have not had academic training in food safety. Potential solutions include: precertification (before hire) and frequent retraining in foodservice sanitation for c‐store managers and hourly employees; consumer education through labeling on food packages and posters in food handling areas; and update of foodservice regulations to reflect needs of retail hosts who use cook/chill and/or assembly/service systems along with self‐service and take‐out distribution.

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