Food safety is essential in mass catering. implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles, Each HACCP plan is specifically implemented for the processing plant and processing methods and requires a systematic collection of data on the incidence, elimination, prevention, and reduction of risks. Check sheets , internal auditing and microbiological monitoring of meals, small equipment, cooking tools, working surfaces, as well as hands and white coats of the canteen staff. The data obtained revealed no safety risks for the consumers,
The fluctuations in the microbial loads of mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, and sulphite-reducing clostridia were mainly ascribed to inadequate handling or processing procedures, thus suggesting the need for an enhancement of staff training activities and for a reorganization of tasks. Due to the wide variety of the fields covered by internal auditing, the full conformance to all the requirements was never achieved, though high scores, determined by assigning one point to each answer which matched with the requirements, were achieved in all the years.
Keywords: food safety, microbial contamination, check-list, catering, staff trainin
Waste Disposal
The kitchen must have a suitably sealed bin to ensure all wastes are protected from vermin. Waste storage and disposal must not cause an environmental nuisance.
All food shall be transported in such a way so as to prevent contamination and where potentially hazardous food is transported
Basic Inspection Tools
1. Pen and pencil 9. Flashlight
2. Writing tablet 10. UV light (optional)
3. Notebook 11. Thermometer
4. Inspection forms 12. Copies of Laws and Regulations
5. Watch 13. Hair nets
6. Gloves
7. Aprons
8. Microbiological Sample Kit for
Total Plate Count (by 3M) (
We can avoid many problems by making sure that your employees clearly understand their functions. So it’s...