Application of quantitative risk assessment in catering area
2006
Melngaile, A. | Karklina, D.
Company - oriented risk analyses is the necessary precondition to establish, validate and improve HACCP procedures in catering enterprise. In catering area no microbiological criteria exist for ready-to eat food in both European and Latvian level. The objective of the study was to apply risk assessment approach to evaluate microbiological risks during food preparation processes in school catering establishments. The aim of the author's research was to assess the level of microbiological contamination of food as well as the changes of microbial contamination during technological processing of food to motivate the necessity for controlling of food contamination levels in frame of HACCP procedures. It was concluded that no significant risk in consumption of cooked minced meat food if cooking temperature is adequate and food is stored at correct temperature after cooking. The storage of salads in ambient air temperature causes a significant increase of bacterial contamination due to high initial contamination level that may create a serious risk in case of pathogenic bacteria. On the basis of research it was concluded that microbiological investigation should be a recommended way to test step-by step the performance of technological processes because the hygiene situation is specific to each catering establishment and safety of the end-products may vary considerably. Microbiological testing of food and environmental samples could be a helpful tool for development and validation of HACCP procedures to assess potential risks and to establish critical limits for managing of technological steps in school food service area.
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