Improving the control of food production in catering establishments with particular reference to the safety of salads
2000
Martínez-Tomé, Magdalena | Vera, Ana M. | Murcia, María Antonia | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología
© 2000 Elsevier Science Ltd. This document is the Published version of a Published Work that appeared in final form in Food Control. To access the final edited and published work see https://doi.org/10.1016/S0956-7135(00)00006-2
اظهر المزيد [+] اقل [-]Food production in four school kitchens was checked in order to improve food safety by establishing a self-regulated control system based on good manufacturing practices (GMPs) and as an introduction to hazard analysis and critical control points (HACCP). A form, which referred to different aspects such as the cleanliness of the installations, personnel hygiene and the prevention of cross-contamination, was used to obtain the necessary data. Furthermore, foods thought to be of high risk were periodically collected for microbiological analysis. Samples for microbiological examination were taken from cutting boards, tables, machines, knives and ingredients (on-line sampling). We used the results as a basis to train foodhandlers to improve the safety of salad preparation, in accordance with GMPs, observing that hygiene improvement depended on chlorine levels in the rinsing water. We also designed several controls for raw materials, cold storage, freezers and available chlorine levels in water. At the end of the study period, we observed a decrease in microbial populations of examined samples, which indicated that the knowledge of hygiene practices on the part of foodhandlers represents a critical control point, as de®ned by the EC Directive 93/43/EEC on Hygiene of Food Stuffs.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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