Cleaning and hygiene practices in the meat product area of Mexican retail supermarkets

Abstract

The management of good hygiene and sanitation practices plays a fundamental role in the quality and safety of fresh meat products. An evaluation related to hygiene and sanitation was conducted insitu in four Mexican retail supermarkets, by visual assessment using a 5-level Likert scale. Statistical analysis used a completely randomized experimental design with the chi-square statistical test. The results showed that there were significant temperature fluctuations in the meat self-service area and service areas. Another essential parameter addressed was the correct use and cleanliness of employees' work uniforms. Therefore, it was suggested to conduct training programs for employees and implement activities leading to the maintenance and calibration of cooling equipment to control the meat products deterioration. Finally, combined participation of government authorities and retail companies is necessary to ensure and maintain the quality of Mexican food products available to consumers.