Improving the control of food production in catering establishments with particular reference to the safety of salads

Martínez-Tomé, Magdalena; Vera, Ana M.; Murcia, María Antonia

Publication:
Improving the control of food production in catering establishments with particular reference to the safety of salads

dc.contributor.author	Martínez-Tomé, Magdalena
dc.contributor.author	Vera, Ana M.
dc.contributor.author	Murcia, María Antonia
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-09-12T07:19:04Z
dc.date.available	2024-09-12T07:19:04Z
dc.date.issued	2000-12
dc.description	© 2000 Elsevier Science Ltd. This document is the Published version of a Published Work that appeared in final form in Food Control. To access the final edited and published work see https://doi.org/10.1016/S0956-7135(00)00006-2
dc.description.abstract	Food production in four school kitchens was checked in order to improve food safety by establishing a self-regulated control system based on good manufacturing practices (GMPs) and as an introduction to hazard analysis and critical control points (HACCP). A form, which referred to different aspects such as the cleanliness of the installations, personnel hygiene and the prevention of cross-contamination, was used to obtain the necessary data. Furthermore, foods thought to be of high risk were periodically collected for microbiological analysis. Samples for microbiological examination were taken from cutting boards, tables, machines, knives and ingredients (on-line sampling). We used the results as a basis to train foodhandlers to improve the safety of salad preparation, in accordance with GMPs, observing that hygiene improvement depended on chlorine levels in the rinsing water. We also designed several controls for raw materials, cold storage, freezers and available chlorine levels in water. At the end of the study period, we observed a decrease in microbial populations of examined samples, which indicated that the knowledge of hygiene practices on the part of foodhandlers represents a critical control point, as de®ned by the EC Directive 93/43/EEC on Hygiene of Food Stuffs.	es
dc.format	application/pdf	es
dc.format.extent	9	es
dc.identifier.citation	Food Control, 2000, Vol. 11, N. 6, pp. 437-445
dc.identifier.doi	https://doi.org/10.1016/S0956-7135(00)00006-2
dc.identifier.issn	Print: 0956-7135
dc.identifier.uri	http://hdl.handle.net/10201/143900
dc.language	eng	es
dc.publisher	Elsevier
dc.relation	FEDER project reference 1FD97-0021.	es
dc.relation.publisherversion	https://www.sciencedirect.com/science/article/pii/S0956713500000062
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Food safety	es
dc.subject	Kitchen design
dc.subject	Salad HACCP
dc.subject	Food microbiology
dc.subject	Catering
dc.title	Improving the control of food production in catering establishments with particular reference to the safety of salads	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es