The effectiveness of food safety self-checking systems in institutional catering

Abstract

Internal and external food safety audits and inspections are commonly implemented in food service establishments to uphold and enhance food safety standards. While the processes for various types of inspections are similar, each has distinct roles and implications. Self-checking involves inspections conducted by local staff within the food business. However, experts question the efficacy of this process, as it often fails to uncover food safety issues.This indicative study aimed to investigate whether self-checking can reveal food safety risks associated with primary and additional activities and identify which activities, if any, are misjudged by internal staff. An in-depth survey was conducted over four months in 10 school kitchens using a food safety control checklist, which was completed monthly by internal staff, an internal auditor, and an external auditor.The evaluations from external auditors consistently rated the kitchens lower than those from internal auditors and local catering managers. The most divergent judgments centered on personal hygiene practices, storage procedures, cleaning methods, and disinfection processes.Based on this data, food handlers tend to perceive their adherence to food safety practices as more robust than it is.