Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

Garayoa, Roncesvalles; Yánez, Nathaly; Díez-Leturia, María; Bes–Rastrollo, Maira; Vitas, Ana Isabel

doi:10.1111/1750-3841.13258

Cited by 19 publications

(47 citation statements)

References 33 publications

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“…Risk assessment within the vending industry may encounter many problems. Many guidelines and articles identify limits values of CFU/cm 2 (Table 1) beyond which a surface in direct contact with food and/or drinks may become at risk of causing food-related illnesses (Bean & Griffin, 1990;Garayoa, Yanez, Diez-Leturia, Bes-Rastrollo, & Vitas, 2016). Robertson (1987) sampled the nozzles, drip trays, and dispense areas of both hot and cold machines.…”

Section: Discussionmentioning

confidence: 99%

Automatic Vending-Machines Contamination: A Pilot Study

Cardaci¹,

Burgassi²,

Golinelli³

et al. 2016

GJHS

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Hot-drinks vending machines are disseminated worldwide and millions of drinks are served every day. Because of a small number of studies on hot-drinks related illnesses, the aim of this pilot study was to identify the presence and load of bacterial species, potentially harmful for consumers, within hot-drinks vending machines external critical surfaces. This preliminary cross sectional study was carried out in April 2015 at the University of Siena, Italy. Samples were taken from the critical surfaces of 4 hot-drinks vending machines (VM); the analyzed VM's critical surfaces were: Dispense Areas, Nozzles and Glass-Holders. The samples were sown on selective culture media: Plate Count Agar (PCA) at 22 °C and 36 °C, Slanetz and Bartely Agar (SBA) and Mannitol Salt Agar (MSA). Total Viable Count (TVC) at 36 °C and 22 °C was assessed for mesophilic and psychrophilic contamination. Results were expressed in terms of average CFU/cm 2 . Descriptive and statistical analyses were performed in order to assess which surface was the most contaminated. The nozzles resulted to be the most contaminated critical surface, showing average values over the limits in all the culture media (PCA 36 °C, PCA 22 °C, MSA and SBA). The statistical analysis showed that the nozzles were significantly more contaminated (p<0.05) than Dispense Areas and Glass-holders both in PCA 36 °C and in PCA 22 °C. Given the high number of CFU/cm 2 , VM may constitute a potential threat for consumer's health, reason for which further studies are recommendable.

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Section: Discussionmentioning

confidence: 99%

Automatic Vending-Machines Contamination: A Pilot Study

Cardaci¹,

Burgassi²,

Golinelli³

et al. 2016

GJHS

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“…As shown in Table 1, 10 studies included audit activities or checklists in order to assess the effectiveness of the food safety management system (PRPs/HACCP) implemented in food establishments. Most of them used checklists as an information collection tool (Losito et al 2011;Cusato et al 2013;Henriques et al 2014;Garayoa et al 2016;Abd El-Razik et al 2017;Garayoa et al 2017;Xiong et al 2017). In the study conducted by Djekic et al (2011), audit reports by certification bodies were used.…”

Section: Verification By Auditsmentioning

confidence: 99%

“…For microbiological testing, several studies (Costa et al 2006;Tebbutt et al 2007;Faour-Klingbeil et al 2016;Abd El-Razik et al 2017;Brasil et al 2017;Losito et al 2017;Khalid et al 2019) used the swab technique, whereas other authors used contact sampling methods, such as Rodac plates (Caputo et al 2011;Garayoa et al 2014;Garayoa et al 2016;Garayoa et al 2017), dipslide and contact agar plate (Lehto et al 2011;Carrascosa et al 2012;Nasopoulou et al 2012). The sponge method was used by Henriques et al (2014), Rodrigues et al (2018) and Gu et al (2019).…”

Section: How?mentioning

confidence: 99%

“…milk transporting, raw milk cooling), milk centrifuge (Costa et al 2006), equipment in direct contact with the final products (Henriques et al 2014) and processing equipment for meat patties (Khalid et al 2019). Some authors classified and analysed the contact surfaces depending on the different uses: equipment and work utensils, utensils and containers for distribution (Garayoa et al 2014) and also tested the hand-contact surfaces (oven door handles, aprons) (Garayoa et al 2016;Garayoa et al 2017). Moreover Nasopoulou et al (2012) separated and checked the surfaces depending on the type of food: ready to eat, non-ready-to-eat (raw food which need treatment) and general foods.…”

Section: Where?mentioning

confidence: 99%

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Cleaning and disinfection programmes in food establishments: a literature review on verification procedures

Agüería

Libonatti

Civit

2020

J. Appl. Microbiol.

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In food establishments, cleaning and disinfection programmes contribute to provide the environmental conditions that are necessary for the production of safe and healthy food. Compliance with validated programmes is evaluated through verification activities, in order to establish, through objective evidence, if they are implemented as they were written and if they are effective, achieving continuous improvement of the sanitation programmes. In accordance with the specific guidelines of each country, food companies set up their technical specifications and develop their own cleaning and disinfection programmes. Depending on the analytical method used, one of the main challenges was to establish a reasonable limit of acceptability according to the impact that each surface has on the safety and hygiene of the food that is prepared. This review was focused on the procedures implemented to verify the cleaning and disinfection programmes in food establishments. In particular, this study examines the methodologies used (audits and analytical methods), sites for the collection of samples, acceptance criteria and main findings. The results of the analysed studies constitute a scientific basis for designing or improving sanitation procedures and their verification in food companies, and also provide relevant information for food safety authorities.

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“…Одними из важных показателей качества жизни населения во всех странах мира являются качество и безопасность пищевых продуктов [15][16][17][18][19] Study objects and methods. The research featured a whole-grain pasta factory, a technological process of vegetable pasta production, and various elements of FSMS.…”

Section: Introductionunclassified

New Safety Management System for Pasta Production

Fazullina

Смирнов

2020

Food Processing: Techniques and Technology

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Introduction. New food safety management systems (FSMS) can contribute to safe production of high quality products that meet the current legal and regulatory standards. The research objective was to develop requirements for a new FSMS, which would make it possible to produce quality pasta made from whole-grain flour and vegetable powders. Study objects and methods. The research featured a whole-grain pasta factory, a technological process of vegetable pasta production, and various elements of FSMS. Results and discussion. The article introduces product description and process flow chart for successful development, implementation, and maintenance of a new FSMS of pasta production. It describes potential physical, chemical, and biological hazards, as well as critical processes. The hazard analysis included probability level and severity of consequences. The study revealed the related unacceptable risks and critical control points, as well as their critical limits. Six critical control points were identified at the stages of kneading, pressing, drying, and stabilization. The paper contains a Hazard Analysis and Critical Control Points (HACCP) plan with a full description of the controlled parameters, their critical limits, monitoring systems, and corrective actions. Conclusion. The new HACCP-based safety management system reduces the response time and increases the responsibility of personnel. It reduces possible losses in case of failures or returns as it improves the product quality. The developed FSMS gives new market options and increases the loyalty of consumers and business partners. As a result, the company becomes more efficient in achieving its goals.

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Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

Cited by 19 publications

References 33 publications

Automatic Vending-Machines Contamination: A Pilot Study

Automatic Vending-Machines Contamination: A Pilot Study

Cleaning and disinfection programmes in food establishments: a literature review on verification procedures

New Safety Management System for Pasta Production

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