Evaluation of the HACCP System in a University Canteen: Microbiological Monitoring and Internal Auditing as Verification Tools

摘要: Food safety is essential in mass catering. In Europe, Regulation (EC) No. 852/2004 requires food business operators to put place, implement and maintain permanent procedures based on Hazard Analysis Critical Control Point (HACCP) principles. Each HACCP plan specifically implemented for the processing plant methods a systematic collection of data incidence, elimination, prevention, reduction risks. this five-year-study, effectiveness University canteen was verified through periodic internal auditing microbiological monitoring meals, small equipment, cooking tools, working surfaces, as well hands white coats staff. The obtained revealed no risks consumers, since Escherichia coli, Salmonella spp. Listeria monocytogenes were never detected; however, quite discontinuous quality meals revealed. fluctuations microbial loads mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, sulphite-reducing clostridia mainly ascribed inadequate handling or procedures, thus suggesting need an enhancement staff training activities reorganization tasks. Due wide variety fields covered by auditing, full conformance all requirements achieved, though high scores, determined assigning one point each answer which matched with requirements, achieved years.