الفهرس 
contentsOnly 14 pages are availabe for public view
 |  | from | 129 |  |  |
| | | from | 129 | | |
Abstract
Following the production of oil at Bahrain in 1932, which led to the improvement of the different aspects of commercial and economic development, people constrained to leave their houses for a long period to practice their new jobs in governmental or private establishments. . Consequently food consumption patterns had changed and this led to the proliferation of many food service establishments such as restaurants and fast food places. The advantages offered by ready to eat foods are that they are inexpensive, include a wide variety and traditional foods, are quickly served and ready to eat immediately. Numerous microbiological hazards and risks are associated with preparation of ready to eat foods. Therefore, the present study was conducted to assure the quality of ready to eat food, by setting HACCP through: 1- Assessing the hygienic quality of ready to eat foods served in food preilllses. 2- Assessing hygienic practices of handling and preparing foods and the hygiene of workers. In the present study a total of 28 restaurants were selected, 4 restaurants for the 1 st level, 5 for the 2nd level and 19 for the 3rd level. The hazard analysis was conducted through: 1- Observing food preparation and storage practices using a sanitation check-list. 2- Measuring the internal temperature of food during and after different operations. 3- Collecting samples of foods before and after sequential stages of preparation as well as random from the different restaurants and testing them microbiologically. The pathogens selected for testing were judged on the basis of the food under study and situation that may. have allowed contaminations of the foods or survival or growth of microbes in them. 4- Twenty four swab samples from the cutting boards, tables and some utensils were also collected and were examined microbiologically. The results of the present study revealed the following: 1- F or the 1 st level, 3 restaurants out of 4 were acceptable, 2 had grade A and one had grade C. . F or the location and walls parameters all restaurants were acceptable. . For floors, doors and windows, water and washing operation, . cooking and personal hygiene, 3 restaurants out of 4 were acceptable while for the rest of the parameters 2 out of 4 were acceptable. 2- For the 2nd level, 4 restaurants out of 5 were acceptable, 2 had grade A, one had grade B and one had grade C. . F or the location, walls and cooking parameters all restaurants were acceptable. (}~. . F our restaurants out of 5 were acceptable for floors doors and windows, water and washing operations, storage operations, food preparation and personal hygiene parameters. . For waste disposals and ventilation parameters only 3 restaurants were acceptable. . For lighting parameter 2 restaurants only were acceptable. 3- For the 3rd level, 3 restaurants out of 19 were acceptable, one had grade B and 2 had grade C. . For the location parameter 18 restaurants were acceptable. . For water and washing operation 13 restaurants were acceptable. Only one restaurant was found acceptable for waste disposals and insect control and personnel hygiene parameters. 4- As a total 10 restaurants out of 28 were found acceptable, 4 had grade A, 2 had grade B and 4 had grade C. 5- For the 1 st and 2nd level restaurant, there Was no significant difference between the scores of the different parameters.6- For the 3rd level restaurants there were a significant difference between the scores of the different parameters. 7 - F or the. 1 st level restaurants, the location parameter had the highe;t score (95.83) and lighting had the least score (50.00). I I 8- For the 2nd level restaurants, the cooking and reheating parameter had the highest score (94.0) and the lighting had the least score (40.0). 9- For the 3rd level restaurants, the location parameter had the highest score (91.22) and the lighting had the least score (l0.53). 10- The highest mean aerobic plate count (APC) was found in raw fish products (3.7xI06 cfu/g), followed by dairy products ( 3.6x106 cfu/g), salads (3.3xI06 cfu/g), then raw tameia (3.0xI06 cfu/g). 11- Aerobic counts less than 10 cfu/ g were found in 20.13 of the examined samples. Counts of both 104 and 106 were found in each of 25 samples (17.360/0) of the examined samples and counts of 105 was found in 21 samples (14.58). . 12- The highest variations in counts was found in both cooked chicken products and cooked rice. 13- Fourty eight (33.33) out of 144 samples were found contaminated with coliform bacteria, count of both 10ljg and 102jg were found in samples, and count of both i 03 j g and 105 j g were found in 9 samples and only one sample had 106 j g. 14- The counts of contaminated samples ranged from a nrinimum.ofO.2xI01 to a maximum of6.7xl06jg.