METHODS AND PRACTICES OF RETAILING MEAT 
11 
SANITATION 
Sanitation should be an important factor in the retail meat trade. 
Its neglect is so unfortunate that especial attention was given to the 
question hi this study, and considerable space must be devoted to 
it in this bulletin, although it should be emphasized at the outset 
that there are scores of outstanding examples of efficient sanitation 
in meat stores. Fresh meats require every possible safeguard because 
of their highly perishable nature and their susceptibility to con- 
tamination. 
It is a noteworthy fact that this study of methods and practices 
showed in all cases that* efficiency of operation and sanitation go hand 
in hand, and that these are usually accompanied by a high degree 
of salesmanship and ability. Efficient retail meat dealers in every 
city studied recognize and appreciate the value of effective sanitary 
regulations and cooperate fully with local authorities. They practice 
10 
20 
PER CENT 
30 4-0 
50 
60 
70 
EXCELLENT 
GOOD 
FAIR 
POOR 
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Delivery store 
Cash-and-carry store 
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Fig. 6. — Percentage distribution of different types of stores according to the degree of sanitation. 
In order to classify all stores from standpoint of sanitation it was necessary to establish certain limits 
to denote the different degrees of sanitation. The limits apply to all stores alike and all compari- 
sons between groups were on the same basis 
sanitation and require their employees to practice it. Customers are 
invited to inspect every part of their stores. They welcome visits 
of local health officials. This strict practice of sanitary methods is 
an incentive to increased meat consumption. Consistency in practic- 
ing sanitation is profitable advertising. Cleanliness invites con- 
fidence and confidence is the bulwark of business success. 
Most of the cities were found to have adequate laws or ordinances 
governing sanitary methods and practices of retail food distribution. 
Local officials of some of the boards of health, when consulted about 
their problems, stated that they are handicapped because of insuf- 
ficient funds and salary limitations which prevent employment of 
men qualified for the work. 
In many of the cities little or no attention has been given the 
physical fitness of meat cutters and clerks by local boards of health, 
and no control over communicable chronic diseases is exercised, Of 
the cities studied, not more than four have ordinances dealing with 
this question. 
