Improvements in the microbiological quality of food samples from a hospital cook-chill system since the introduction of HACCP.
A cook-chill system of catering was introduced in Waterford Regional Hospital in December 1989.
An intensive system of microbiological monitoring was put in place from day one and after 16 months a Hazard Analysis Critical Control Point (HACCP) system was introduced.
Continuous monitoring showed an improvement in the microbiological quality of the food when using HACCP, with more than 90% of samples having total viable counts of less than 1x103 g-1 and the virtual elimination of pathogens.
The introduction of HACCP allowed a reduction in the level of sampling and provided a useful set of records for quality assurance.
Mots-clés Pascal : Restauration collective, Monitorage, Conservation aliment, Assurance qualité, Hygiène, Exploration microbiologique, Alimentation, Hôpital, Méthode
Mots-clés Pascal anglais : Catering, Monitoring, Food preservation, Quality assurance, Hygiene, Microbiological investigation, Feeding, Hospital, Method
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 93-0487228
Code Inist : 002B30A02A. Création : 199406.