Hygienic control of mass catering establishments, microbiological monitoring of food and equipment

Abstract

During the period 2001–2002 a total of 236 inspections were performed on 27 catering establishments in the province of Ferrara (Emilia-Romagna region, Italy), after a HACCP system was introduced and educational programs for food staff was undertaken for approximately 10 years. A total of 370 food samples and 140 surface swabs were taken and examined for microbiological quality. The surveillance system has brought to light various shortcomings regarding the equipment (36 corrective actions) and incorrect procedures (47 corrective actions). The tool and work surfaces showed an unacceptable contamination in 10% of samples. The data also highlight a certain percentage of unacceptable samples of foods, especially with regard to Escherichia coli , ranging from 5.4% for the “first and second courses” to 10.8% for the “raw meats and meat preparations”. Nevertheless, the hygienic quality of services and foods has improved in comparison with previous surveys, showing that the staff educational programs and the application of HACCP principles have increased the level of awareness regarding food hygiene in those working in catering services.