Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 10 4 2024 10 31 284 296 EN Pedro Arriaga-Lorenzo Autonomous University of Chapingo Ema Maldonado-Siman Autonomous University of Chapingo Luis Antonio Saavedra-Jiménez Autonomous University of Guerrero. Rodolfo Ramírez-Valverde Autonomous University of Chapingo Pedro Arturo Martínez-Hernández Autonomous University of Chapingo Deli Nazmín Tirado-González El Llano Technological Institute Aguascalientes 2024 11 30 2025 03 19 The management of good hygiene and sanitation practices plays a fundamental role in the quality and safety of fresh meat products. An evaluation related to hygiene and sanitation was conducted in situ in four Mexican retail supermarkets, by visual assessment using a 5-level Likert scale. Statistical analysis used a completely randomized experimental design with the chi-square statistical test. The results showed that there were significant temperature fluctuations in the meat self-service area and service areas. Another essential parameter addressed was the correct use and cleanliness of employees' work uniforms. Therefore, it was suggested to conduct training programs for employees and implement activities leading to the maintenance and calibration of cooling equipment to control the meat products deterioration. Finally, combined participation of government authorities and retail companies is necessary to ensure and maintain the quality of Mexican food products available to consumers. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/524 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/524/261