Improvements in the microbiological quality of food samples from a hospital cook-chill system since the introduction of HACCP.
A cook-chill system of catering was introduced in Waterford Regional Hospital in December 1989. An intensive system of microbiological monitoring was put in place from day one and after 16 months a Hazard Analysis Critical Control Point (HACCP) system was introduced. Continuous monitoring showed an improvement in the microbiological quality of the food when using HACCP, with more than 90% of samples having total viable counts of less than 1 x 10(3) g-1 and the virtual elimination of pathogens. The introduction of HACCP allowed a reduction in the level of sampling and provided a useful set of records for quality assurance.
Shanaghy
N
N
Microbiology Department, Waterford Regional Hospital, Ardkeen, Ireland.
Murphy
F
F
Kennedy
K
K
D003296:Cooking / Q000592:standards; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods* / Q000592:standards; D005516:Food Microbiology; D005521:Food Service, Hospital / Q000592:standards*; D006745:Hospital Bed Capacity, 300 to 499; D006801:Humans; D009660:Northern Ireland; D011786:Quality Control; D012034:Refrigeration; D012107:Research Design; D012308:Risk Management / Q000379:methods*