Effects of HACCP on process hygiene in different types of Serbian food establishments

Đjekić, Ilija; Kuzmanović, Jelena; Anđelković, Aleksandra; Saračević, Miroslava; Stojanović, Marija M.; Tomašević, Igor

doi:10.1016/j.foodcont.2015.07.028

Cited by 35 publications

(23 citation statements)

References 26 publications

(30 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this study, many irregularities were observed in foodservices (70.1%), and nonconformities such as inadequate storage; products with expired shelf life; lack of temperature control and failure to use thermometers that indicate the prevalence of inadequate hygienic and sanitary conditions at these establishments, which can contribute to food deterioration and microbial growth, favoring the risk of FBD (Cassini, Colzani, Kramarz, Kretzschmar, & Takkinen, 2016;Losito et al, 2011;Oliveira et al, 2014). These irregularities related to the final product were also observed in a study conducted by It is known that the higher the number and type of irregularities identified in foodservices, without proper adjustments, the worse will be the hygienic and sanitary conditions of the food produced at these establishments, leading us to believe that consumers can be more exposed to FBD risks, regardless of the foodservice segment (Cassini et al, 2016;Djevic et al, 2016;Isara et al, 2010;Sarter & Sarter, 2012).…”

Section: Irregularidades Em Serviços De Alimentaçãomentioning

confidence: 74%

“…It is known that the higher the number and type of irregularities identified in foodservices, without proper adjustments, the worse will be the hygienic and sanitary conditions of the food produced at these establishments, leading us to believe that consumers can be more exposed to FBD risks, regardless of the foodservice segment (Cassini et al, ; Djevic et al, ; Isara et al, ; Medeiros et al, ; Sarter & Sarter, ).…”

Section: Discussionmentioning

confidence: 99%

“…Implementation of Good Handling Practices in foodservices is important to avoid FBD outbreaks, for being a preventive food safety program which establishes hygienic and sanitary requirements for food preparation steps, and lead to the correction and standardization of procedures to improve hygienic and sanitary conditions, improving food safety and public health (Balzaretti & Marzano, ; Djevic et al, ; Gonçalves et al, ; Losito, Visciano, Genualdo, & Cardone, ; Medeiros, Cavalli, & Proença, ; Saccol et al, ; Stangarlin‐Fiori, Serafim, & Saccol, ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

Olmedo¹,

Stangarlin‐Fiori

Medeiros

et al. 2017

Journal of Food Safety

View full text Add to dashboard Cite

The purpose of this study was to evaluate the profile of foodservices' in Curitiba, in southern Brazil and the results of health inspections performed at these establishments, with the goal of contributing to improvements in sanitary inspection processes and to the sanitary conditions in foodservices. The study was based on data from sanitary inspections conducted at foodservice establishments from January 2005 to July 2015 found in the Municipal Sanitary Inspection and Environmental Information System. Most of the establishments inspected were restaurants and similar establishments: snack bars, cafes; as well as grocery store, supermarkets and hypermarkets, and most irregularities were found in these sectors. Health inspections in the city are carried out in emergency criteria, and most performed at the request of foodservices that are quest a license or because of a customer complaint. Inspections led to more educational than punitive measures. Even 10 years after passage of a national law governing food handling procedures, when 70% of the foodservices presented improper sanitary conditions. The main irregularities found were related to work procedures and processes, sanitary conditions, and physical structure. These result reinforces the importance that legislators and inspection teams reevaluate their goals, strategies and work processes to prioritize food safety. Practical applications This study is important because it offers a diagnosis and a discussion of foodservices and evaluates actions of Sanitary Inspection Agency, to assist in the development of tools and strategies to strengthen the work of sanitary inspectors so that they can be recognized as agents of transformation in public health.

show abstract

Section: Irregularidades Em Serviços De Alimentaçãomentioning

confidence: 74%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

Olmedo¹,

Stangarlin‐Fiori

Medeiros

et al. 2017

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…These establishments typically include restaurants, caterers, institutional food services, take‐away places and café‐bars (Djekic et al . ). The only types of foodservice establishments with food sold in an outdoor environment are ‘take‐aways’.…”

Section: Introductionmentioning

confidence: 97%

Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions

Đjekić

Kuzmanović²,

Anđelković³

et al. 2016

J Appl Microbiol

View full text Add to dashboard Cite

show abstract

“…To ensure safety in food production, it is necessary to implement good handling practices and standard operating procedures, which are a set of rules for the correct handling of food from the raw material to the final product and define when, why, how, and where activities should be carried out, thereby indicating the records used to ensure compliance with operations (Djekic et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Good hygiene practices and microbiological contamination in commercial restaurants

Nascimento¹,

Silva²,

JosÃ©³

2018

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

Food services and commercial restaurants have gained more space in people's lives. Thus, people are more concerned about food security and sanitary hygiene. The present study evaluated practices of manipulation and contamination of environments and the preparation of surfaces in commercial restaurants in Vitória-ES, Brazil. Data on good practices were collected through a checklist proposal based on the RDC 216/2004; air samples were collected via the simple sedimentation technique, while surfaces (countertops and utensils) were sampled via the swab technique to analyze the presence of microbial indicators (n = 12). Regarding buildings, facilities and utensils block, 50% of the restaurants were classified as unsatisfactory. In food handlers and storage and transport of prepared food blocks, 58 and 100% of the restaurants, respectively, were classified as unsatisfactory. 83% of the restaurants being classified as unsatisfactory in documentation and registration block, with emphasis on the lack of or inadequacy of the Good Practice Manual. The hygienic and sanitary conditions were considered unsatisfactory in most restaurants evaluated, representing a low agreement with the legislation. Air contamination levels were above the recommendations, which indicates inadequate practices in some of the establishments. All establishments were unsatisfactory when mesophilic bacteria were analyzed on countertops surfaces. Values of the order of 10 5 of aerobic mesophiles for knifes were observed. These results, together with the high percentage of inadequations, indicate the need for immediate action for control and prevention as well as a greater supervision by the competent organizations. Actions to reduce the risks of contamination and to ensure greater consumer safety are crucial.

show abstract

Effects of HACCP on process hygiene in different types of Serbian food establishments

Cited by 35 publications

References 26 publications

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

Relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions

Good hygiene practices and microbiological contamination in commercial restaurants

Contact Info

Product

Resources

About