Prerequisites for effective official food control

Läikkö-Roto, Tiina; Lundén, Janne; Heikkilä, Jaakko; Nevas, Mari

doi:10.1016/j.foodcont.2015.09.043

Cited by 9 publications

(5 citation statements)

References 16 publications

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“…Even though the hospitals were classified as regular and good, some points related to the handling of the food itself reached low percentages, which may be related to the lack of responsible for good handling practice and nonconformities in buildings. These findings corroborate with study of Läikkö-Roto et al 10 , numerous barriers can contribute to the lack of compliance in places where food is manipulated, among them are the lack of commitment and time of supervisors regarding the requirement of care in production; insufficient education of food handlers, and lack of adequate investment. Adding to that, the study of Stangarlin-Fiori et al 1 proposed that the lack of building and physical installations can be decisive in the failure to implement Good Handling Practices.…”

Section: Resultssupporting

confidence: 91%

Hygienic-Sanitary Conditions of Hospital Nutrition Services in Southern Brazil

Faccioli

Serafim

Strasburg

et al. 2020

Rev Inst Adolfo Lutz

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This study evaluated the good handling practices in the ten Hospital Nutrition Services of therespective hospitals in the South of Brazil, classified as general hospitals. For data collection, therewas used a Checklist for Good Handling Practices for Food Services based on current legislation.Among the results, the average of adequacy of the hospitals stand out, showing that the items relatedto responsibilities and edifications had the lowest adequacies, 67% and 73%, respectively, followedby the food handler block, with 76% of adequacies. The block referring to food handlers showedthat few of them sanitize the hands during the change of activity. The classification of hospitals inrelation to Good Handling Practices was satisfactory, however, greater failure was observed relatedto the practices of the food handlers, which are crucial for the safety of food produced in HospitalNutrition Services.

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Section: Resultssupporting

confidence: 91%

Hygienic-Sanitary Conditions of Hospital Nutrition Services in Southern Brazil

Faccioli

Serafim

Strasburg

et al. 2020

Rev Inst Adolfo Lutz

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“…According to Läikkö-Roto et al (2016), countless barriers can contribute to the absence of compliance with hygienic-sanitary requirements at food handling locations, highlighted by the lack of attitude, commitment and time of administrators for supervision of the criteria related to food safety; insufficient education of the food handlers; and the absence of proper investments. Table 2 shows that before the intervention, there was a significant difference (p = 0.0002) in the general average between the evaluations of the internal and external auditors, but this difference was not found later (p = 0.6471).…”

Section: Resultsmentioning

confidence: 99%

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

et al. 2016

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The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors.

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“…According to Läikkö-Roto et al [10], introduction of new inspection staff may impair the quality and efficacy of official food controls. Our results supported that finding, as results from two particular supervisions contributed nearly 60% (13 of 22) of the observed false non-compliances.…”

Section: Teamsmentioning

confidence: 99%

“…In another study in Finland [10], the prerequisites for effective official food control were investigated. This revealed that the competent authorities invest in creating adequate working conditions through the provision of guidance papers, pro forma templates and possibilities for staff to collectively hold discussions.…”

Section: What Is Effectiveness?mentioning

confidence: 99%

“…However, poor orientation, tacit knowledge and incomplete commitment among staff to quality systems are persistent challenges in food control units. Insufficient human resources and the inability of heads of food control units to recognise problems in the workplace setting may further impair the functional capacity of these units [10]. One example of the importance of setting relevant objectives is the finding that the publicly accessible rankings (smileys) do not represent the microbiological content, and consequently the risks to consumers, of the products originating from sushi bars [13].…”

Section: What Is Effectiveness?mentioning

confidence: 99%

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Non-compliances - an indicator of food control effectiveness

Berking

Vågsholm

Hedberg

et al. 2019

Infection Ecology & Epidemiology

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Introduction: This paper presents an option for evaluating food control effectiveness by analysing the frequency of non-compliances (FnC). Material and methods: A food business establishment can have several different types of control areas (i.e. pest control, HACCP), that can be inspected to assess its compliance with regulations in the food sector. From April 2012 to April 2014, 10 736 inspections were performed in Sweden, covering all 15 types of control areas. In these inspections, 2223 noncompliances were found, giving a FnC of 0.21 per control area inspected. Outlying types of control areas, inspection teams and establishments were selected for supervision of the internal audit procedure. Results and discussion: The key and surprising finding was that types of control area, teams and establishments with high FnC had a higher ratio of false negative non-compliances than those with low FnC. Moreover, false negative non-compliances were more common than false positive non-compliances. Possible explanations include the complexity of legislation affecting food businesses and the complexities of the food business. Conclusions: The risk of non-compliance going undetected is greatest where many noncompliances have already been detected. These results should inform future food control strategies.

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Prerequisites for effective official food control

Cited by 9 publications

References 16 publications

Hygienic-Sanitary Conditions of Hospital Nutrition Services in Southern Brazil

Hygienic-Sanitary Conditions of Hospital Nutrition Services in Southern Brazil

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

Non-compliances - an indicator of food control effectiveness

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