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

Autor:	Petruzzelli, Annalisa, Foglini, Martina, Paolini, Francesca, Framboas, Marisa, Serena Altissimi, M., Naceur Haouet, M., Mangili, Piermario, Osimani, Andrea, Clementi, Francesca, Cenci, Telemaco, Tonucci, Franco
Předmět:	DIET ELEMENTARY schools FOOD microbiology FOOD quality FOOD contamination FOOD service GLUTEN LACTOSE NUTRITION policy NUTRITIONAL value DESCRIPTIVE statistics
Zdroj:	International Journal of Environmental Health Research; Feb2014, Vol. 24 Issue 1, p73-81, 9p, 1 Chart
Abstrakt:	A study was carried out to verify the appropriateness of the Hazard Analysis and Critical Control Point (HACCP) plan adopted in a school catering facility. To that end, the microbiological quality of foods, the correct implementation of special diets (lactose- and gluten-free) and the nutritional value of foods were assessed. Thirty-six samples of lactose-free and 87 samples of gluten-free special diet food preparations were subjected to microbiological, chemical, and nutritional analyses. The data collected demonstrate the effectiveness of the HACCP plan in reducing the occurrence of microbial and chemical (lactose and gluten) cross-contamination. The data obtained from the nutritional analyses showed that the dietary intake provided by the meals under study was satisfactory. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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