An assessment of cleaning regimes and standards in butchers' shops

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Abstract
Cleaning regimes and standards in retail butchers taking part in the Accelerated HACCP project initiative, were assessed by means of visual inspection, examination of cleaning schedules and ATP bioluminescence assays of selected food and hand contact sites. There was a wide variation in surface ATP results, both within and between butchers' shops, but overall they indicated that food and hand contact surfaces were heavily soiled during food production and service. Although separate preparation equipment/utensils were provided, staff undertook raw and cooked product handling throughout the day, with the concomitant danger of contaminating hand and food contact surfaces. The extent of soiling was generally underestimated when assessed visually, the technique used most commonly by the food retail trade and inspection authorities. Periodic or interim cleaning practices produced a significant improvement in cleanliness assessed visually and with ATP assay; however, these results were generally less satisfactory than those obtained by the use of best practice protocols. A lack of written cleaning schedules and records, training in the correct use of cleaning products and awareness of the importance of cleaning hand contact sites were identified as common defects. The results are discussed in relation to the establishment of an effective HACCP system and recommendations for improving cleaning standards are given.

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