Original scientific paper

Application of the HACCP-concept in the control of the micro-biological quality of meals and cleanliness in restaurants.

Branimir Mioković ; Department of Hygiene and Technology of Foodstuffs of Animal Origine, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Bela Njari ; Department of Hygiene and Technology of Foodstuffs of Animal Origine, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Department of Hygiene and Technology of Foodstuffs of Animal Origine, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Željka Cvrtila ; Department of Hygiene and Technology of Foodstuffs of Animal Origine, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia

Abstract

Results obtained from a bacteriological examination of 148 samples of meals and 2005 samples of swabs/prints from work surfaces, of cutlery, and of the hands of employees in the “Studentski centar” restaurant, were the subject of analysis. Considering negative findings, where there was no presence of Salmonella spp. or other conditionally pathogenic bacteria (S. aureus, E. coli and sulphidereducing Clostridia) in the examined materials, it may be concluded that the microbiological risk of nutrition in the restaurant falls within the parameters of control at critical points during the preparation of ready-cooked meals. The latter includes thermal treatment (at 75 oC), personal hygiene of working staff, and the microbiological purity of work surfaces during the preparation and handling of readycooked meals. Permanent monitoring of the above, and other, conditions is necessary. An improvement in these conditions, according to the HACCP-concept, is desirable.

Keywords

meals; bacteriological quality; restaurants; HACCP-concept

Hrčak ID:

84688

URI

https://hrcak.srce.hr/84688

Publication date:

21.4.2001.

Article data in other languages: croatian

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