Grocery stores are legally required to maintain a clean and sanitary environment to ensure food safety. However, the day-to-day reality of maintaining a massive store’s cleanliness often falls short of the ideal. We asked several current and former grocery store employees to share the truth about their store’s cleaning practices. Their anonymous stories reveal a system under pressure, where understaffing and a focus on speed can lead to some surprisingly dirty secrets that customers never see.
The “Quick Wipe” vs. a Deep Clean
Employees report that the cleaning that happens during operating hours is often just for show. When a spill happens, an employee will do a quick wipe-up, but they rarely have the time to do a deep, sanitizing clean of the area. The more thorough cleaning of floors and surfaces is supposed to happen overnight. However, the overnight crew is often understaffed and rushed, meaning that a thorough scrub is not always guaranteed.
The Truth About the Deli Slicer
The deli slicer is one of the most difficult pieces of equipment in the store to clean properly, and it is a major concern for many employees. While it is supposed to be fully disassembled and sanitized every single night, workers admit that at some stores, a rushed or lazy employee might only give it a quick wipe-down. This can lead to a serious risk of cross-contamination and the spread of bacteria like Listeria.
The Secrets of the “Back Room”
The back room, where the store receives and stores its inventory, is a part of the store that customers never see, and for good reason. Employees describe the back room as often being chaotic, cluttered, and dirty. Spills and leaks from damaged products can be left to fester, and pest control can be a major issue. This lack of cleanliness in the storage area can pose a risk to the products before they even make it to the shelf.
The Forgotten Spills and Leaks
A grocery store is full of refrigerated and freezer cases, and these units frequently leak. Employees report that leaks of raw meat juice or sticky liquids from broken jars can seep under the shelving units. These hard-to-reach areas are rarely properly cleaned. This can create a breeding ground for mold and bacteria right underneath the products you are buying.
The Shopping Cart and Basket Conundrum
Shopping carts and hand baskets are touched by hundreds of people every day, but how often are they cleaned? Employees say the answer is rarely. Unless there is a major, visible spill, the store rarely has the staff or the time to individually wipe down and sanitize each cart and basket. The sanitizing wipe stations at the front of the store are often the only line of defense.
What Employees Look For
Grocery workers become incredibly savvy shoppers themselves because they know what to look for. They will pay close attention to the overall cleanliness of a store, especially the floors and the bathrooms, as this is a good indicator of the store’s general cleaning standards. They are also extremely cautious about buying from any refrigerated case that seems to be malfunctioning or has a puddle of water underneath it.
Are you a current or former grocery store employee? What other cleaning secrets can you share? Let us know your stories in the comments!
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