[HACCP (Hazard Analysis and Critical Point system) at a catering service: checklist and microbiological examination].
The A.A. carried out a survey on the functioning of a catering service in Rome. The risk analysis assessment was performed by means of a checklist that collected systematically all data about the environment, the operators, the food and the catering process. The results of the microbiological analysis carried out in the CCP's showed that the general conditions of the catering service were not satisfactory, but also indicated the validity of the checklist used. This method showed a high predictive value and can be useful to improve the application of the HACCP system.
Ist. di Igiene G. Sanarelli Università degli Studi di Roma La Sapienza.
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Pasanisi
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Raponi
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Fabiani
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Orsi
D003013:Clostridium / Q000302:isolation & purification; D003297:Cooking and Eating Utensils; D003625:Data Collection; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004866:Equipment Contamination; D005506:Food Contamination; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology; D005522:Food Services / Q000295:instrumentation / Q000592:standards*; D006225:Hand / Q000382:microbiology; D006920:Hygiene; D008087:Listeria / Q000302:isolation & purification; D012034:Refrigeration / Q000592:standards; D018570:Risk Assessment; D012384:Rome; D013211:Staphylococcus aureus / Q000302:isolation & purification