Going to base this on experience: - daily, nightly cleaning of the store - the use of strategically placed antibacterial sanitizer near the meat sections as well as the vegetable section. - timed and automatic misting of vegetables to prevent the growth of bacteria - instant reaction and response to product spills - throwing out any unused baked/ cooked goods - throwing out expired products nightly - tissues boxes placed around the meat sections - the use of strong chemicals daily to sanitize the entire store. - workers who handle food are required to wear gloves - if someone say cuts you a slice of meat, they have to dispose of the gloves and get a new pair to prevent cross contamination of salmonella
