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How Clean is Your Market?

Is your supermarket clean enough to prevent the spread of food-borne illness? Store managers and inspection doctors from the California Food and Agriculture Department's Meat Inspection Division recommend you search for evidence in the following places:

 #1Shopping carts Spilled or poorly wrapped beverages, produce and meats that leak into carts can contaminate your food.   #2Bathrooms Bathroom cleanliness indicates employee and store practices, as well as management's seriousness about sanitation.  #3Aprons and handling gloves These should be fresh and changed frequently. They should always be worn when handling food.  #4Shelves and display cases There should never be spattered blood anywhere (don't forget to check the ceilings). Spilled dry and wet foods should be cleaned immediately.  #5Bulk bins Make sure they are sold in either plastic or wooden cases with plastic liners. Nuts, grains and other bulk foods can be a breeding ground for insects and rodents.  #6"Sell by" and freshness labels Check for official-looking stamps; they are sometimes altered. If there is any question, immediately take the item to the store manager, not the department manager.  #7Local newspapers In most cities, unsanitary food establishments that violate local health codes are reported here.  #8Inspection records If you are concerned about your store's cleanliness, talk with the store manager or ask for a copy of the store's inspection record.  #9Delivery docks Are they clean? Where is the Dumpster located? It should be covered and away from the store.  #10Checkout lanes Look for spills and food remnants that may contaminate fresh or uncooked items before they're packed.

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kpratishnair's picture
I have undertaken lot of market surveys as part of my profession. I feel that in the perishables market, HACCP has to be made mandatory  by the government in order to make some changes. Good info !!!
The.Tortilla.Guy's picture
Some of it is just plain common sense !!!The Tortilla Guy
How Clean Is Your Market?