Validating Haccp Through the Microbial Evaluation of Food Prepared by the Vacuujvflzed Cook-Chill System

Abstract

LEARNING OUTCOME: To validate the Hazard Analysis Critical Control Point plan of vacuumized cook-chill food products through microbial evaluation.Food prepared for consumption by infants, the elderly and immunocompromised individuals, such as hospitalized patients are at the highest risk of causing foodborne illness. Emphasis on microbiological control within hospital foodservice, utilizing the Hazard Analysis Critical Control Point (HACCP) system, would be an appropriate means of ensuring food safety. In the United States, the vacuumized cook-chill system is gaining wide acceptance in large foodservice establishments, especially hospitals and schools. Food is prepared and cooked in the traditional manner, sealed under vacuum, cooled rapidly and stored chilled (1°C) until needed for use. Sixty-five food products, produced utilizing the vacuumized cook-chill system in a hospital setting, were assessed for microbiological quality on the day of production and after storage at 1°C for up to 21 days. Microbiological evaluations included aerobic plate count at 35° and 26°C, Salmonella, Listeria, coliforms, Escherichia coll, Clostridiwn perfringens, Staphylococcus aureus, staphytococci and Bacillus cereus. The means of five separate food groups were compared on day zero and the expiration date. Low sodium, low fat and strained products were also compared individually. None of the differences between day zero and the expiration date were significant. No pathogens were isolated from any food product. The results show that if properly used, the system has the potential for extending the microbiological shelf life of high-quality food products. HACCP can further ensure that food produced utilizing the vacuumized cook-chill system is of high quality and safe to eat.