Food Service Areas Research Articles

A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

The reported food related illness per year was 76 millions cases in the US [Food Control 13(6–7) (2002) 363] and 9.4 millions in the UK [Food Control 14 (2003) 169], and this data indicated that there are still needs for improvement in the food production chain. The food service area is one of the last hurdles for food items in the food chain and, millions of people eat out or utilize catering services each year which stresses the need for an improved system of food safety in food service. Also, in the food service area, especially in small or medium size food business there visually appears to be a tremendous need for a better system than is currently in place. Research [Food Control 14 (2003) 169; Food Control 11 (2000) 447] showed that education with knowledge of food safety and proper food handling are needed and will help the food service personnel (workers and managers) with a better understanding in food service and better hygiene practices which resulted in safer foods. Besides, risk assessment, HACCP has been applied in most of the food production areas. For most of the food chain, HACCP is mandatory by law and government's regulations. There appears to be needs for applying Pre-requisite Programs (PRP) [Food Control 14 (2003) 169; Irish J. Agric. Food Res. 39 (2000) 221] and later HACCP in food service areas to ensure the safety of food consumption in the total food chain [Food Control 12(3) (2001) 165] since a chain is no stronger than its weakest link. This paper will discuss the needs, current applications and the prospects of HACCP in food service areas.

A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas

The reported food related illness per year was 76 millions cases in the US [Food Control 13(6–7) (2002) 363] and 9.4 millions in the UK [Food Control 14 (2003) 169], and this data indicated that there are still needs for improvement in the food production chain. The food service area is one of the last hurdles for food items in the food chain and, millions of people eat out or utilize catering services each year which stresses the need for an improved system of food safety in food service. Also, in the food service area, especially in small or medium size food business there visually appears to be a tremendous need for a better system than is currently in place. Research [Food Control 14 (2003) 169; Food Control 11 (2000) 447] showed that education with knowledge of food safety and proper food handling are needed and will help the food service personnel (workers and managers) with a better understanding in food service and better hygiene practices which resulted in safer foods. Besides, risk assessment, HACCP has been applied in most of the food production areas. For most of the food chain, HACCP is mandatory by law and government's regulations. There appears to be needs for applying Pre-requisite Programs (PRP) [Food Control 14 (2003) 169; Irish J. Agric. Food Res. 39 (2000) 221] and later HACCP in food service areas to ensure the safety of food consumption in the total food chain [Food Control 12(3) (2001) 165] since a chain is no stronger than its weakest link. This paper will discuss the needs, current applications and the prospects of HACCP in food service areas.

Microbiological Quality of Open Ready-to-Eat Salad Vegetables: Effectiveness of Food Hygiene Training of Management

During September and October 2001, a microbiological study of open, ready-to-eat, prepared salad vegetables from catering or retail premises was undertaken to determine their microbiological quality. The study focused on those salad vegetables that were unwrapped and handled either by staff or customers in the premises where the sample was taken. Examination of salad vegetables from food service areas and customer self-service bars revealed that most (97%; 2,862 of 2,950) were of satisfactory or acceptable microbiological quality, 3% (87) were of unsatisfactory microbiological quality because of Escherichia coli levels in the range of 102 to 105 colony-forming units per gram. One (<1%) sample was of unacceptable microbiological quality because of the presence of Listeria monocytogenes at 840 colony-forming units per gram. The pathogens E. coli O157, Campylobacter spp., and salmonellas were not detected in any of the samples examined. The display area for most food service and preparation areas (95%) and self-service salad bars (98%) that were visited was judged to be visibly clean by the sampling officer. Most self-service bars (87%) were regularly supervised or inspected by staff during opening hours, and designated serving utensils were used in most salad bars (92%) but in only a minority of food service areas (35%). A hazard analysis system was in place in most (80%) premises, and in 61%, it was documented. Most (90%) managers had received food hygiene training. A direct relationship was shown between increased confidence in the food business management and the presence of food safety procedures and the training of management in food hygiene.

Fats for the food industry: implications for cholesterol-lowering.

The special needs of the food industry may not always coincide with what is healthiest for consumers. People always demand optimal taste, flavor and texture; they expect shelf-stability, convenience and novelty. The edible oils and fat industry has been particularly vulnerable in this regard but has tried, often very successfully, to modify its products to take into account the customer's preferences and their health. The following review illustrates some potential strategies in the retail and commercial sectors, especially in baking, frying and food service areas. Given the large increase in the consumption of convenient, small portion meals, the fat content and composition of such meals and products will critically influence further outcomes in areas related to cardiovascular disease, cancer, obesity and diabetes.

The Industrial Educational Ravine

There are many anecdotes emanating from the hospitality industry which express, albeit vaguely, a vote of limited confidence in contemporary City and Guilds craft courses on offer in catering colleges in the United Kingdom. These anecdotes provided a starting‐point from which to begin a survey (undertaken in both catering colleges and industry) in search of information which would either lend support to these feelings or suggest that they were unfounded. It was concluded that criticism directed specifically at unrealistic conditions existing in colleges especially in food production and service areas was justified and many industrialists felt the need to provide their own training for new employees from colleges.

Boerum Hill: a private long-term residential program for former mental patients.

The author emphasizes the need for a wide variety of community living arrangements for former mental patients, and describes a private residential-care program he founded in New York City in 1966. The program includes the 196-bed Boerum Hill Home for Adults, which is certified by the state as a proprietary home and a community residence, and the Brooklyn Vocational Rehabilitation Institute, which conducts vocational training programs for former patients in clerical, food service, and home management areas. It also operates a 64-bed satellite-housing and apartment-living program. The problems and advantages of operating a proprietary home are discussed, as well as some of the broader issues involved in community care of former patients.