Keep it clean

Ingram, Bob
January 2007
Progressive Grocer;1/1/2007, Vol. 86 Issue 1, p96
Trade Publication
The article discusses the need for retail food stores in the U.S. to be more conscious of in-store sanitation practices. Sanitation practices--or the lack of them--at the store level are starting to edge their way into the consciousness of a consuming public more concerned than ever about the spread of harmful germs. According to Barry Parsons, the assistant general manager and food safety coordinator at Stauffers of Kissel Hill, at each SKH store, thoroughness is routine and the job is considered a solid investment.


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