Hygienic control of mass catering establishments, microbiological monitoring of food and equipment

Legnani, P; Leoni, Erica; Berveglieri, M; Mirolo, Giorgio; Alvaro, N.

doi:10.1016/s0956-7135(03)00048-3

Cited by 87 publications

(57 citation statements)

References 5 publications

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“…If training and re-training takes place on a regular basis, no contaminated food items should be found on the premises, provided all necessary precautions are taken and cleaning and sanitizing materials are available in the FSU. Legnani et al [28] performed 236 inspections for ±10 years on 27 catering establishments in the province of Ferrara, Italy, after the HACCP system was introduced and educational programs for food staff was undertaken [28]. Their results revealed an improvement in the microbiological quality of food and equipment.…”

Section: Discussionmentioning

confidence: 99%

Food safety risk factors in a hospital food service unit serving low microbial diets to immune-compromised patients.

Hanekom¹,

Vermeulen²,

Oldewage‐Theron³

2010

African Journal of Food, Agriculture, Nutrition and Development

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The objective was to investigate the food safety and hygienic status in a hospital food service unit (FSU) serving low microbial diets (LMDs) to immune-compromised patients, by means of an audit (questionnaire) and bacterial samples to validate the audit findings. The primary research was done in a FSU of a 350-bed hospital in Gauteng, South Africa. One audit was done in ten areas (for receiving, storage, preparation, serving/distribution, customer, premises and equipment hygiene, staff dress code, staff premises and rest areas, and quality assurance/records procedures) of the FSU using a pre-tested form based on Hazard Analysis Critical Control Points (HACCP) principles/standards. The audit form consisted of a set number of questions for each one of the ten areas, with a possible maximum score of two (2) for each question. A set of five (5) questions for the staff premises was set, with a possible maximum score of 10. If a score of only two (2) were then reached, a % was calculated to score the area, in this case 20%. In addition to the audit, four surface swabs (patient food serving tray, chef's gloved hands, chopping board for salads and sandwiches, microwave oven door handle) and four food samples (green beans and potatoes, chicken gravy, cold meat cuts, quiche) were randomly taken during the survey. The samples were tested to assess the microbiological safety of the foods prepared for Total aerobic plate count (TAPC), Escherichia coli, total Coliforms, Staphylococcus aureus and Salmonella spp. The results of the audit, surface and food samples were used to evaluate possible food and safety risks in the FSU according to internationally approved HACCP standards. All ten areas audited were below the set standard (> 80% value) with an average score of 41.1%. The service and distribution area had the highest score (69.4%), while the quality procedures and records division had the lowest score (5.6%). The microbiological tests showed relatively high microbial counts for a number of samples. The results of this study suggests, that even though so called safety procedures were in place, they were not followed, which could have severe health implications for the critically ill. The results of the study support the important role of food and safety protocols in FSUs to lower food safety risks when providing food that is safe for immune-compromised patient use.

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Section: Discussionmentioning

confidence: 99%

Food safety risk factors in a hospital food service unit serving low microbial diets to immune-compromised patients.

Hanekom¹,

Vermeulen²,

Oldewage‐Theron³

2010

African Journal of Food, Agriculture, Nutrition and Development

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“…Stwierdzone nieprawidłowości postępowania personelu wynikają z niestosowania typowych praktyk higienicznych, które były szeroko opisywane w literaturze fachowej i ustawodawstwie żywnościowym [4,7,18,30,36]. Tabela 4.…”

Section: Niezgodności Stwierdzone W Zakresie Higieny Pracownikówunclassified

Hygiene in Catering Establishments Where Food Is Produced in Front of Consumer

Trafiałek

Czarniecka-Skubina

Kołożyn-Krajewska

et al. 2015

zntj

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“…Por lo tanto, una incorrecta manipulación o manejo de los alimentos genera un fuerte impacto en la salud de la población (8).…”

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“…Las cecinas son productos perecibles que en general necesitan almacenarse bajo temperatura de refrigeración, si esto no se produce se pueden originan alteraciones organolépticas o incluso desarrollarse organismos patógenos que pueden producir alteraciones en la salud de las personas (8,9).…”

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Evaluación De La Cadena De Frío en Cinco Fábricas De Cecinas Y Su Implicancia en El Recuento Microbiológico

G¹,

D²,

S³

2012

Rev. chil. nutr.

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INTRODUCCIÓNEn el mundo actual la economía alimentaria debe estar ligada a la seguridad alimentaria, concepto que ha adquirido un nuevo enfoque producto de la globalización en el comercio de alimentos, donde los sistemas de HACCP se han introducido con fuerza para producir alimentos seguros, acorde a los requerimientos sanitarios de la población (1 -3).Aproximadamente la mitad de los alimentos producidos en el mundo son perecederos y las causas de esto hay que buscarlas en los procesos físico-químicos, enzimáticos y microbianos que alteran los productos. Con la finalidad de inhibir o ralentizar dichos procesos la ingeniería en alimentos ha desarrollado diversos sistemas de conservación, que actúan esencialmente bajo procesos químicos o físicos; dentro de éstos últimos la aplicación del frío es uno de los procesos mas utilizados para la conservación de alimentos (4).La cadena de frío, término utilizado por primera vez alrededor de 1908, se define como el conjunto de etapas sucesivas en la producción, proceso y comercialización de los productos alimenticios perecederos (5). Esta es parte importante en la preservación y conservación de alimentos, especialmente en una sociedad moderna donde la refrigeración es uno de los métodos más utilizados para la conservación de alimentos perecibles (6).Una incorrecta manipulación de los procesos involucrados en la cadena de frío incrementa el riesgo potencial de que microorganismos peligrosos para la salud humana proliferen y produzcan enfermedades alimentarias (6). En países desarrollados se estima que un tercio de la población es afectada por enfermedades alimentarias cada año. Por otra parte, en países menos desarrollados las enfermedades alimentarias y aquellas ABSTRACTThe food health regulations from Chile control their manufacturing, distribution and storage. Due to the lack of published data on the implementation of the regulations, we evaluated the continuity of the cold chain in five factories of sausages, using pate and cheese head as control products. The results showed deficiencies in the maintenance of cold chain, mainly in the distribution and retailing of products. In addition, statistically significant differences (Student t test) were detected between the bacterial count of initial sample (at the factory) and final (after 5 days, p<0.05), indicating the breakdown of the cold food chain and the increase in microbial load. Since food preservation has a direct impact on public health of the population, further studies are needed to evaluate the cold chain operation in Chile.

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Hygienic control of mass catering establishments, microbiological monitoring of food and equipment

Cited by 87 publications

References 5 publications

Food safety risk factors in a hospital food service unit serving low microbial diets to immune-compromised patients.

Food safety risk factors in a hospital food service unit serving low microbial diets to immune-compromised patients.

Hygiene in Catering Establishments Where Food Is Produced in Front of Consumer

Evaluación De La Cadena De Frío en Cinco Fábricas De Cecinas Y Su Implicancia en El Recuento Microbiológico

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