title: [Implementation of the HACCP system in the production line of the traditional sandwich in Phnom Penh City, Cambodia].
abstract: From July 2000 to July 2001, the hazard analysis and critical control points (HACCP) system was implemented to the benefit of the traditional sandwich production in Phnom Penh City Sandwiches were initially analyzed for bacterial indicators among 6 large-scale producers during a 2 months period. In the second stage of the study, two selected producers were involved in the HACCP process. Microbiological analyses revealed a poor sanitary quality of samples from all the production lines tested. Implementation of HACCP method resulted in a reduction of microbial contamination, but this decrease was not significant compared with others steps of HACCP process (chi2 test for trend, p > 0.05). HACCP system was well accepted by producers but routine practices and wrong perception by production-line workers did limit the success of the process. A regulation on the mass catering sector should be part of a large strategy of food safety and environmental health in the city.
authors.affiliation: Institut Pasteur du Cambodge, 5 Bd Monivong, Phnom Penh, Cambodge.
authors.forename: Kruy Sun
authors.initials: KS
authors.lastname: Lay
authors.forename: Ping
authors.initials: P
authors.lastname: Song
authors.forename: Keuth
authors.initials: K
authors.lastname: Merch
authors.forename: Phoeurng
authors.initials: P
authors.lastname: Sakona
authors.forename: Y
authors.initials: Y
authors.lastname: Buisson
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D001939:Bread / Q000382:microbiology; D002160:Cambodia; D002417:Cattle; D003212:Condiments / Q000382:microbiology; D004531:Eggs; D005285:Fermentation; D005399:Fishes; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods / Q000592:standards* / Q000706:statistics & numerical data; D019649:Food Industry / Q000379:methods / Q000592:standards*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005517:Foodborne Diseases / Q000517:prevention & control*; D019983:Guideline Adherence / Q000706:statistics & numerical data*; D006801:Humans; D006920:Hygiene; D008461:Meat Products / Q000382:microbiology; D012034:Refrigeration; D017751:Safety Management / Q000379:methods / Q000592:standards / Q000706:statistics & numerical data*; D013552:Swine; D014504:Urban Health; D014675:Vegetables / Q000382:microbiology