Good Hygiene is Good Business: Advice for Butchers to Boost Customer Confidence

Customers today expect high standards of cleanliness and professionalism when buying meat—and meeting those expectations can help your business stand out for all the right reasons. 

At Safe Food Production Queensland, we often receive feedback about hygiene standards in butcher shops. We’re sharing these insights with you because they can be a valuable resource for butchers who aim to exceed basic compliance and provide an exceptional customer experience.  

Whether you’re already doing a great job or looking for ways to improve, here are some top tips to keep your shop clean and your customers happy.

1. Use a barrier when handling raw meat
   Why it matters: Bare-hand contact with raw meat can make customers uneasy.
   What you can do: Use a clean plastic bag as a barrier or wear disposable gloves—just remember to change them often, especially after handling ready-to-eat products. 
2. Separate money handling from meat handling
   Why it matters: Cash carries more than just value; it’s riddled with germs. Customers like to see clear separation between cash and food handling.
   What you can do: Use one hand for money and one for meat, or encourage contactless payment methods to reduce the need for handling cash altogether. 
3. Always wash hands before returning to service
   Why it matters: Customers notice—and appreciate—when staff return to the counter with clean hands.
   What you can do: After stepping outside or working in another part of the shop, take a moment to wash your hands before serving a new customer. 
4. Maintain personal cleanliness and grooming
   Why it matters: Your appearance is part of the customer’s overall impression of hygiene and professionalism.
   What you can do: It’s a good idea to that all staff—not just those serving wear something to cover hair like a hat or hairnet and if needed a beard net. Long sleeves or a coat could also be worn.  
5. Protect meat during transport
   Why it matters:  Allowing raw meat to contact trolleys or other uncovered surfaces and equipment can lead to contamination, creating both a food safety risk and a poor impression of hygiene.
   What you can do: Avoid contact with uncovered surfaces. If possible, cover or shield the meat using a clean food-grade material or barrier to protect it during transport. 

Even small improvements can make a big difference in how your business is perceived. When your hygiene practices meet — and exceed — expectations, you earn trust, loyalty, and build a reputation as one of the best butchers in town. 

Good hygiene isn’t just about protecting food — it’s about building customer confidence, encouraging repeat business, and strengthening your food safety culture. 

When your hygiene practices stand out, so does your business—because good hygiene is good business!.