Can someone me prepare a list of measures implemented in a modern supermarket to meet current hygiene standards.

Going to base this on experience:
 - daily, nightly cleaning of the store
- the use of strategically placed antibacterial sanitizer near the meat sections as well as the vegetable section.
- timed and automatic misting of vegetables to prevent the growth of bacteria 
- instant reaction and response to product spills
- throwing out any unused baked/ cooked goods
- throwing out expired products nightly 
- tissues boxes placed around the meat sections
- the use of strong chemicals daily to sanitize the entire store. 
- workers who handle food are required to wear gloves
- if someone say cuts you a slice of meat, they have to dispose of the gloves and get a new pair to prevent cross contamination of salmonella 

1. the answer is a parasite

Olfactory epithelium i believe