Keeping your butcher shop clean

Supplier: Hospitality World Direct (VIC Enquiries Only)
25 September, 2018

Summer is finally on the horizon, and that means the wonderful BBQ season is almost upon us.

If you own a butcher shop, it’s good news because more customers are coming your way. But then again, while good for business, busier days and more traffic might make it a little harder to keep your store clean.

As you strive to show customers your commitment to providing quality meat without compromising hygiene, here are three tips on how to keep your butcher shop as clean as possible.

Store meats separately

Raw and cooked meats (like smoked, cold and deli meats) should be stored separately. If that is not possible, you can consider cooked meats on upper shelves, while raw meats are placed closer to the floor. This is to ensure juices that spill from raw meats will drip onto the floor instead of contaminating other food products.

Also, package meat in airtight containers and always do so under refrigerated conditions, to keep your meat fresh.

Clean and clean some more 

Bacteria can spread over the surface of plastic as well as wooden butcher boards. But when raw meat comes into contact with the wood, bacteria and germs can make their way into the pores where they will survive. A quick way to solve this problem is to clean the block with a spray solution of bleach and water, before giving it a thorough wiping with a towel.

Storage areas should be cleaned on a weekly basis, while counter tops and equipment should be cleaned more often during operation hours.

Food service floors, too, have to be washed every day, because liquids from food and bacteria can fall into the grout between tiles, making it a breeding ground for germs.

Another tip is to regularly enlist a professional cleaner to thoroughly clean every corner of the butcher store.

Use the right tools and equipment 

Getting good quality tools and equipment that are robust and easy to clean will help greatly in keeping your butchery hygienic.