Grocery store employees have a behind-the-scenes view that would make many shoppers’ stomachs turn. They see how food is handled, what happens to products that are about to expire, and which sections of the store have the most questionable hygiene practices. This insider knowledge drastically changes how they shop for their own families. While the vast majority of food in a grocery store is perfectly safe, there are certain items and areas that many experienced grocery workers will refuse to eat themselves.
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1. Anything from the Bulk Bins
The open-air bulk bins for nuts, grains, and candy seem like a great, eco-friendly option. However, employees know that they are a major hotspot for cross-contamination. They see customers using the wrong scoops, mixing different bins, and even reaching in with their bare hands. They also know that the bins themselves are rarely emptied and properly sanitized, making them a risk that most workers are not willing to take
2. The “Soup of the Day” from the Deli
The hot soup station in the deli is a popular lunch spot, but an employee knows the secret of the “soup of the day.” It is often made using leftover vegetables, meats, and other ingredients from the deli and produce departments that are on the verge of expiring. While this is a smart way for the store to reduce waste, an employee would rather not eat a soup made from yesterday’s leftovers.
3. Produce That Has Been “Crisped”
When leafy greens like lettuce or kale start to look wilted, employees are often instructed to “crisp” them by soaking them in a sink of cold water. While this makes the produce look fresh and appealing again, the practice can be unhygienic. The communal sink can be a breeding ground for bacteria, which can then be spread to the “revived” produce.
4. Store-Made Ground Beef
Many larger grocery stores grind their beef in the meat department. While this can be a great, fresh option, some employees are wary of it. They know that the “store-ground” beef is often made from the leftover scraps and older cuts of steak and roast that the store was unable to sell. An employee would rather buy a sealed package of ground beef from a supplier or choose their cut of meat to be ground fresh.
5. Anything from a Broken Refrigerated Case
If you see a refrigerated or freezer case that is not working properly, you should avoid it at all costs, and an employee certainly will. When these cases break down, the food inside can enter the “temperature danger zone,” where bacteria can multiply rapidly. Even if the case has been repaired, an employee knows that the products inside may have been compromised and are no longer safe to eat.
6. Re-Dated Clearance Items
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This is a more dishonest practice that thankfully is not common, but employees at less reputable stores have reported it happening. A manager might instruct an employee to put a new date sticker on a product, like a package of meat or a dairy item, that is about to expire to give it a few more days on the shelf. An employee who has seen this happen will be extremely skeptical of all clearance items.
7. The Deli Olive Bar
Similar to the salad bar, the self-serve olive bar is a place that many employees avoid. The olives and other items can sit in the open air for hours. The shared utensils are a major source of potential cross-contamination. Employees have seen customers reach into the bins with their hands or use the wrong scoop. This makes the entire bar a hygiene risk.
8. Non-Organic “Dirty Dozen” Produce
Grocery workers who are in charge of stocking the produce section see firsthand the condition of the conventional fruits and vegetables. Many are aware of the Environmental Working Group’s “Dirty Dozen” list. For this reason, many employees will choose to spend their own money on the organic versions of these specific items.
9. Anything Handled Without Gloves
This is a general rule that applies across the store. An employee is acutely aware of their coworkers’ hygiene habits. If they know that a certain person in the bakery or the deli is not diligent about wearing gloves and washing their hands, they will avoid buying any unpackaged food that that person has handled. This insider knowledge is something a regular customer would never have.
The Employee’s Choice
The shopping choices of a grocery store employee are guided by a simple principle: when you know better, you do better. Their unique, behind-the-scenes perspective makes them incredibly savvy consumers who prioritize safety and freshness above all else. By learning from their cautious habits, we can all become smarter and safer shoppers.
Are you a current or former grocery store worker? What items would you add to this list of things to avoid? Share your insider secrets!
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