Application of hazard analysis and critical point system (HACCP) on controlling safety and cleanliness of food processing in hospital kitchen: Case study in Pranakorn Sri Ayutthaya Hospital
1998
Chaloemchat Chaemchanya | Oraphan Sisukwatthana | Suri Wongpiyachon | Naphaphan Nanthaphong (Department of Health, Bangkok (Thailand). Sanitation Div.)
This research conducted in Pranakorn Sri Ayutthaya Hospital during June 1996-March 1998. Based on the monthly food menu, the food items were devided into 8 categories and 1 type of food from each category on food chalacterlistic criteria was selected. Next step was the analysis of each food flow diagram to determine risk points where food samples to be selected, data also included observation of food handler's practiseces and sanitation. The conclusion from data analysis resulted in a set 5 critical control points in processes i.e. refrigerator temperature, food handlers hands, vegetable cleaning process, utensils (chopping-broad and knives) and washing water. Food quality evaluation from 73 samples analyzed after implementing the model showed that value of biological criterias in all types were better. Percentage of understandard sample were significantly reduced from 45.9 to 19.3 at 95 percent confidence level (Chi square=18.22, p0.001). Especially the Fecal Coliform MPN value reduced from 97.30 to 31.58, difference were significant at 95 percent confidence also (Chi*[2)
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