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How Clean is Your Market?

07-May-2007 by The Tortilla Guy

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:

#1	Shopping carts Spilled or poorly wrapped beverages, produce and meats that leak into carts can contaminate your food.

#2	Bathrooms Bathroom cleanliness indicates employee and store practices, as well as management's seriousness about sanitation.

#3	Aprons and handling gloves These should be fresh and changed frequently. They should always be worn when handling food.

#4	Shelves 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.

#5	Bulk 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.

#7	Local newspapers In most cities, unsanitary food establishments that violate local health codes are reported here.

#8	Inspection 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.

#9	Delivery docks Are they clean? Where is the Dumpster located? It should be covered and away from the store.

#10	Checkout lanes Look for spills and food remnants that may contaminate fresh or uncooked items before they're packed.

Comments

Comments: 2 | Add a Comment

kpratishnair says :

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 !!!

Posted on: 20 June 2007 - 3:57am