[The HACCP method for personnel education].
In order to guarantee an alimentary safety it is necessary to estimate the real meant sanitary risk as probability of insurgence of microbiological pathologies and to develop the concepts of the HACCP therefore as indicated from D.lgs. 155/97. In six scholastic catering services, some which three had applied system HACCP and three not, have been conduct microbiological analyses on the superficial ones, the staff and the alimony. It has been estimated the effectiveness of the system HACCP observing the modifications been necessary during the trend temporal, through 5 series of samples, carried out in three years 2000-2002. The not optimal situation emerged from the search confirms that the use of the handbook of CPI and the self-control based on method HACCP needs of time and professional contributions for one they corrected management.
Biondi
A
A
Dipartimento di Scienze di Sanità Pubblica G Sanarelli, Università degli Studi di Roma La Sapienza.
Antonini
A
A
Pasca Raymondo
F
F
Tarsitani
G
G
D003257:Consumer Product Safety; D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology / Q000331:legislation & jurisprudence / Q000592:standards; D005522:Food Services / Q000592:standards*; D005517:Foodborne Diseases / Q000517:prevention & control; D006266:Health Education / Q000592:standards*; D006801:Humans; D006920:Hygiene; D007558:Italy