Assessment of process hygiene in take-away restaurants at gas stations in Serbia

Abstract

The present study was conducted to assess the effectiveness of sanitary procedures on food contact surfaces and food handlers’ hands in Serbian take-away restaurants at gas stations. For that purpose, a total of 2518 swabs of food contact surfaces and 709 food handlers’ hand swabs were investigated for microbiological parameters of process hygiene. The results showed that 11.60% (292 of 2518) of swabs from food contact surfaces, and 16.50% (117 of 709) of swabs from the food handlers’ hands were not compliant with the criteria in the self-control plans of the food business operators. Permanent, on-going training of employees on the proper implementation of sanitation procedures is of essential importance to implement effective good hygiene practices and hazard analysis and critical control point plans.