Good Retail Practices for Retail Meat Operation Programs
In the other section of this website we looked at good retail practices (GRPs) which related specifically to certain area or product related processes in the retail meat operation. In this section we will look at GRPs for “programs” which apply to all products and areas of the meat department. These programs are outlined below:
Sanitation Program which covers cleaning and sanitizing of retail meat operations.
Pest Control Program for prevention and control of pest related concerns.
Premises Program which discusses standards for construction, design and utilities.
Equipment Installation and Maintenance Program to ensure potential hazards are controlled.
Hygiene Training Program to provide instruction for personnel.
Recall Preparedness which can prevent or limit a product recall.
As in the first section, point form descriptions of the good retail practices (GRPs) which apply to each program will be discussed. Again each good retail practice has been classified as to whether it can control potential biological, physical, or chemical hazards in meat products. Much of the GRP information in this section has been based on the Canadian Food Inspection System Implementation Group’s “Food Retail and Food Services Code”. Readers wishing to obtain more detailed information are advised to consult this document.
As each retail meat operation is unique, adoption of practices which are different than current policy should be a management decision in consultation with local regulatory requirements. If you have questions while reading these web pages, discuss them with your supervisor.