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Abstract
There are many concerns about the sanitation practices used in the
preparation of the foods and the occurrence of the gastrointestinal illness affecting mainly peoples who eating out homes. This study describe the hazard analysis carried out on manufacture of some meals preparing in
two kitchens (kitchen A & kitchen B) at catering establishment in the city
of Cairo. The control measures and monitoring procedures for meals
preparation are suggested.
The prerequisites of HACCP system
implementation in two kitchens (kitchen A & kitchen B) were assessment.
The microbial quality of studied meals and surface swab samples was
used as indicator of food safety in this work. The result showed that the
animal ready to eat (RTE) food products prepared in kitchen A were acceptable for aerobic bacteria count, E. coli and S. aureus. In the other hand 25.00% and 10.71% of plant RTE food products prepared in kitchen A was unsatisfactory for aerobic bacteria count and E.coli, respectively. The rates of noncompliance animal and plant RTE food products detected in kitchen B were 16.67%, 0.00%, 15.38% and 46.43%,
46.43%, 60.71% for aerobic colony count, E. coli and S. aureus counts,
respectively.
The hot RTE food products prepared in kitchen A were 8.33% unsatisfactory for aerobic bacteria count, and acceptable for E. coli and S. aureus. In the other hand 17.86% and 10.71% of cold RTE food products prepared in kitchen A was unsatisfactory for aerobic bacteria count and E.coli, respectively. The rates of noncompliance of hot and cold RTE food products detected in kitchen B were 23.08%, 0.00%, 23.08% and
39.29%, 46.43%, 53.57% for aerobic colony count, E. coli and S. aureus
counts, respectively.
The examination of RTE food products indicated that 13.46% and
5.56% of RTE food products prepared in kitchen A, were unsatisfactory
for aerobic colony count and E. coli, respectively. In the other hand
32.69%, 24.07% and 38.89% of RTE food products prepared in kitchen
B were unsatisfactory for aerobic bacteria count, E. coli and S. aureus
respectively.
The results of swab samples, taken from surfaces in contact with food, showed that 3.95%, 2.63%,7.89% and 14.06%,12.50%, 26.56% of swab samples taken from surfaces in contact with food in kitchen A and kitchen B, respectively, were unsatisfactory for total colony count, E. coli and S. aureus, respectively, with significantly difference between kitchen
A and kitchen B at (p< 0.05) for total colony count and E.coli, and
significantly difference at (p< 0.01) for S. aureus.
The results of the present study reveal a number of important points. The first is that the microbiological quality of surfaces has been identified as a useful indicator for the control of the critical point represented by procedures of cleaning and disinfecting.
An equally important point is the identification of some weak points in the general management of the food production process. The knowledge of these problems is essential for the improvement of the control system of food production establishment and to adjust the staff training programs, in
order to obtain greater safety in mass catering service.
A documented training in personal hygiene, good manufacturing
practices (GMPs), cleaning and sanitation procedures and personal safety in addition to the rearrangement in the infrastructure of this establishment could improve yet more the microbial quality of the meals served.