Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

Abstract

Proper application of HACCP in catering services involves monitoring decisive critical points. The purpose of this study was to assess food temperatures and surface hygiene control in two catering services in Navarra (Spain) at two different time periods: the first one after implementation of the HACCP system and the second period, after the initial supervision through audits and a specific training session regarding temperatures of products and hygienic conditions of surfaces and equipment because the majority of 2 detected nonconformities were related to these parameters. The recorded temperatures of 650 cooked food products within the first period showed that only 65.1% of the hot dishes had a temperature higher than 65 ºC, in accordance with Spanish legislation, and 12.9% of them showed a risky holding temperature (<55 °C). However, the percentage of noncomplying dishes was reduced by a half after the training session (p<0.001).Since the significant differences observed in recorded temperatures were related to the type of meal (with or without sauces) and the type of cooking procedure, a lower safe criterion for the retention of hot dishes was suggested if the temperature is continuously maintained over 55ºC until serving. With regard to cleaning and disinfection, 18.3% of the 600 analyzed surfaces did not meet the established cleaning criterion (≤ 100 CFU/25 cm 2 ) in the first period, while in the second period this percentage was reduced to 13.6% in both catering businesses (p=0.021). The dirtiest surfaces were equipment such as cutting boards and meat slicing machines (>26%) compared to utensils for distribution (12.0%). As the impact of dirty surfaces on the hygienic quality of a finished product will depend on which step was being taken during dish elaboration when equipment or utensil was used, it is suggested that more restrictive limits be established regarding utensils and equipment that are in direct contact with the finished product (≤1 CFU/cm 2 ). Results of the study demonstrate that a specific training session on these items has improved the temperature control of prepared meals and the effectiveness of cleaning and disinfection, essentials for guaranteeing the hygienic quality of prepared foods.

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

“…Start-up of the new legislation resulted in prevailing Class II for FCS (between 59.6% and 67.9%), Class III in hand swabs (over 90%) and Class I in cooling facilities (between 85.4% and 90.6%). Our results for FCS are in concurrence with research from Spain where the percentage of dirty surfaces was significantly reduced after implementing HACCP and training of staff (Garayoa et al, 2014). Although generic, these results show that such monitoring is important due to the fact that microbial contamination increases, over time, when using different food contact surfaces such as cutting boards (Schaffner, Sithole, & Montville, 2004).…”

“…Garayoa et al, set a limit at 0.6 log 10 CFU/cm 2 to distinguish clean (or satisfactory) and dirty (or unsatisfactory) surfaces (Garayoa et al, 2014), Dom enecheS anchez et al set the same limit at 1.3 log 10 CFU/cm 2 (Dom enech-S anchez, Laso, P erez, & Berrocal, 2011) while de Oliveira et al set their limits at 1.7 log 10 CFU/cm 2 (de Oliveira et al, 2014). Different authors emphasize different factors that influence the decision about the limit, such as season of the year, type of food contact surface material, legislation, etc.…”

“…Food contact surfaces (FCS) include food containers, utensils, slicing machine, plates, cooking kettle, cutting boards, slicers, knifes, steel pallets and spatulas, stainless steel gastronomes and plastic recipients for the food distribution (Garayoa et al, 2014;Lahou, Jacxsens, Verbunt, & Uyttendaele, 2015). These surfaces are considered as a major concern for food service facilities in controlling the spread of food-borne pathogens because crosscontamination via FCS has been identified as a significant risk factor (Cosby et al, 2008).…”

Verification of good practices in food establishments in Petrolina, semi-arid region of Pernambuco, Brazil

“…Lucca and Torres (2006), Oliveira et al (2014) and Martins and Rocha (2014) revealed nonconformance in cleaning and disinfection of equipment and utensils practices. Garayoa et al (2014) observed that the degree of cleanliness of equipment and utensils was influenced by their place of storage. Utensils that were located below work areas were dirtier than those placed on high shelves or separated from working areas.…”

Evaluation of SICON ® surfaces for biofouling mitigation in critical process areas

“…However, bacterial adhesion was significantly higher at the highest temperature tested (30 ºC). It has been reported that temperatures above 18 ºC and below 55 ºC can potentiate microbial development and food deterioration (Garayoa et al, 2014;Kim et al, 2013;Kuo and Chen, 2010). Additionally, 30 ºC may also be a critical temperature as it is the optimal growth temperature for many mesophilic bacteria, including pathogenic E. coli, Salmonella spp., and Bacillus cereus (Kim et al, 2013).…”