Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case study

Petruzzelli, Annalisa; Foglini, Martina; Paolini, Francesca; Framboas, Marisa; Altissimi, Maria Serena; Haouet, M. Naceur; Mangili, Piermario; Osimani, Andrea; Clementi, Francesca; Cenci, T.; Tonucci, Francesco

doi:10.1080/09603123.2013.782605

Cited by 18 publications

(10 citation statements)

References 17 publications

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“…Microbiological analyses are an important tool to collect data to be used for the development and verification of an HACCP plan [1,11,12,13,14] as well as to assess the effectiveness of sanitation operations, to evaluate the compliance of incoming ingredients with safety criteria, and to determine the safety of end products [15]. In addition to these operations, periodic audits can be undoubtedly useful to examine the application of all control measures foreseen by an HACCP plan [16,17].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

Osimani

Aquilanti

Tavoletti

et al. 2013

IJERPH

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Food safety is essential in mass catering. In Europe, Regulation (EC) No. 852/2004 requires food business operators to put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. Each HACCP plan is specifically implemented for the processing plant and processing methods and requires a systematic collection of data on the incidence, elimination, prevention, and reduction of risks. In this five-year-study, the effectiveness of the HACCP plan of a University canteen was verified through periodic internal auditing and microbiological monitoring of meals, small equipment, cooking tools, working surfaces, as well as hands and white coats of the canteen staff. The data obtained revealed no safety risks for the consumers, since Escherichia coli, Salmonella spp. and Listeria monocytogenes were never detected; however, a quite discontinuous microbiological quality of meals was revealed. The fluctuations in the microbial loads of mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, and sulphite-reducing clostridia were mainly ascribed to inadequate handling or processing procedures, thus suggesting the need for an enhancement of staff training activities and for a reorganization of tasks. Due to the wide variety of the fields covered by internal auditing, the full conformance to all the requirements was never achieved, though high scores, determined by assigning one point to each answer which matched with the requirements, were achieved in all the years.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

Osimani

Aquilanti

Tavoletti

et al. 2013

IJERPH

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“…Data collected in the study by Petruzzelli et al [39] also revealed the appropriateness of the Hazard Analysis and Critical Control Point (HACCP) system to reduce the risk of gluten contamination in a school catering facility. The authors found only one sample out of 87 with gluten content above 20 ppm (1.2%).…”

Section: Discussionmentioning

confidence: 99%

Accidental Gluten Contamination in Traditional Lunch Meals from Food Services in Brasilia, Brazil

et al. 2019

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This study aimed to evaluate the occurrence of gluten contamination in naturally gluten-free meals from food services in the Federal District, Brazil. This is an exploratory cross-sectional quantitative study in which a total of 180 samples of naturally gluten-free dishes were collected from 60 food services in Brazil. The enzyme-linked immunosorbent assay was used for the quantification of gluten. As established by the Codex Alimentarius, the threshold of 20 ppm of gluten was considered as the accepted upper gluten level for gluten-free food. A total of 2.8% (95% CI: 0.3–5.2%) gluten contamination was found in the samples. Among the 60 food services, 6.7% (95% CI: 2.7–10.6%) displayed at least one contaminated food in our sample. The occurrence of gluten contamination in naturally gluten-free preparations was uncommon and low on a quantitative basis.

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“…Although many countries adopt the Codex threshold, most lack a consistent monitoring process to evaluate gluten content in food [ 9 ]. Moreover, very few studies have been conducted to evaluate strategies to prevent gluten cross-contamination in food services [ 6 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services

et al. 2018

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Gluten cross-contamination in gluten-free food may jeopardize treatment of celiac patients. Considering the deficit of appropriate instruments to enable the implementation of safe production practices for gluten-free food, this study aimed to evaluate the application of a check-list elaborated for gluten cross-contamination prevention in food services. The instrument was applied in 60 Brazilian food services. Interobserver reproducibility and internal consistency of the check-list were tested. A score classification was created for establishments according to the food contamination risk assessment. Subsequent to the application and statistical analysis, the original instrument was reduced to a 30-item check-list. In the reproducibility analysis, none of the 30 items showed significant divergence among the evaluators (p > 0.05 in the Cochran Q test). The 30-item version of the check-list presented Kuder–Richardson Formula 20 (KR-20) = 0.771, indicating good internal consistency. The proposed classification score is obtained by adding 1 point for each item with an “adequate” response; therefore, the final score may vary between 0 and 30 points. Establishments with up to 15 points exhibit risk of gluten contamination, while establishments with a score above 16 points exhibit low risk of contamination. The check-list displayed good reproducibility and internal consistency, suggesting that it could be a useful gluten contamination control instrument in food services.

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Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case study

Cited by 18 publications

References 17 publications

Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

Accidental Gluten Contamination in Traditional Lunch Meals from Food Services in Brasilia, Brazil

Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services

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