Dirty, Unsanitary, unsafe, Unstructured and poorly Managed - Meat Cutter SpartanNash Employee Review

-Dirty -Animosity towards the union which leads to unstructured and poor communication out of fear of saying the wrong thing -Extremely high bacteria counts on both the grinder and saw -regular cross contamination with the saw and cutting boards -common practice of cutting lamb after pork or cooked ham after pork -mold growing under the shelves that hold the meat trays and seasoning -poor clean up done at night with old chunks of meat stuck on the walls and yellow cutting boards after cleaning - common practice is to hose down knifes quick at the end of the day with meat still cakes on them to get out of work on time. -old chunks of meat all over the department -you can't cut organic meat on the same table you slice chicken breasts. (then it's no longer organic)