Effects of HACCP on process hygiene in different types of Serbian food establishments
| Autor: | Ilija Djekic, Miroslava Saračević, Igor Tomasevic, Aleksandra Anđelković, Marija M. Stojanović, Jelena Kuzmanović |
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| Rok vydání: | 2016 |
| Předmět: |
Food establishments
Food contact surfaces Food handlers Food contact business.industry media_common.quotation_subject digestive oral and skin physiology Microbial profile 04 agricultural and veterinary sciences Food safety 040401 food science Process hygiene 0404 agricultural biotechnology Hygiene Environmental health Medicine Food service Food science business Food Science Biotechnology media_common |
| Zdroj: | Food Control |
| Popis: | This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log 10 CFU/cm 2 for food contact surfaces to over 1 log 10 CFU/cm 2 for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Institutional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments. |
| Databáze: | OpenAIRE |
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