Good Retail Practices for Retail Meat Operation Processes

Consumer Distribution

Handling Money

Coins and paper bills may contain on their surface spoilage or pathogenic bacteria. To prevent these organisms from contaminating food products it is advisable that, if an individual must handle money as well as work with unpackaged food products, hands be thoroughly washed after handling money and before resuming food handling activities.

Consumer Food Transport

Consumers should be advised to pick up items requiring refrigeration last when shopping and to be aware of the potential for raw meat juices to drip on products in the shopping cart.

Retailers may help consumers reduce the risk from food transport (i.e. temperature abuse) on warm days by providing reusable ice packs for purchase and/or issuing safe handling literature.

Checkout Practices  

When bagging products such as meat, the common practice of using an additional plastic bag to prevent any leakage from contacting other products is important.

Household chemicals or other objects incompatible with food products should not be placed in the same bag.

When carrying out groceries to a consumer vehicle it is useful to remind them to be aware of the risk of any leaking automobile lubricants or other chemicals stored in the trunk which may contaminate groceries by vapours or direct contact.

Labels

When possible, retailers may wish to provide safe handling information on product labels or other point of sale material. This should include information on storage temperatures and cooking instructions.

Returned Product   

If for any reason meat products are returned to the retailer they must be disposed of.

Back to Top