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Verification of hazard analysis and critical control point in hotels and catering units: evaluation of the cleaning and disinfection procedures and microbiological monitoring of hot and cold meals

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dc.contributor.author Nasopoulou, Constantina
dc.contributor.author Poulios, Panagiotis
dc.contributor.author Magli, Mania
dc.contributor.author Gdontelis, Nikolaos
dc.contributor.author Papanotas, Constantinos
dc.contributor.author Zabetakis, Ioannis
dc.date.accessioned 2021-09-20T10:45:41Z
dc.date.available 2021-09-20T10:45:41Z
dc.date.issued 2012
dc.identifier.uri http://hdl.handle.net/10344/10578
dc.description peer-reviewed en_US
dc.description.abstract The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae of hot and cold meals. In order to evaluate the appropriateness of the surfaces used, samples were obtained from kitchens of 37 Greek hotels/resorts, all of which operated a documented HACCP safety management scheme, while the samples of hot and cold meals were selected from the menu of a catering unit and collected from the actual point of hot and cold dishes banquette at the start time (time 0) and after 4 hours. The developed colonies were counted. The results showed that only 13.5% of the hotels presented surfaces without any TVC or coliforms and 86.5% of the hotels had surfaces with TVC or coliforms or both above the limits. However, 75.8% of the total surfaces exam ined were acceptable for TVC and 81.9% of the surfaces examined were coliforms. Our microbiological monitoring of food showed that the TVC content of hot meal samples after 4 hours of display (above 60˚C) was not significantly dif ferent from the TVC content of the aforementioned samples at time 0, while in cold meals TVC and enterobacteriaceae content had significantly risen after 4 hours of display (below 5˚C).Conclusively, insufficient application of disinfection and ineffective surface and equipment cleaning programs were found. Additionally, cold meals are more vulnerable than hot meals in developing TVC and enterobacteriaceae. en_US
dc.language.iso eng en_US
dc.publisher Scientific Research Publishing en_US
dc.relation.ispartofseries Food and Nutrition Sciences;3, pp. 606-613
dc.relation.uri http://dx.doi.org/10.4236/fns.2012.35083
dc.subject HACCP en_US
dc.subject food safety en_US
dc.subject TVC en_US
dc.subject coliforms en_US
dc.subject enterobacteriaceae en_US
dc.subject GHP en_US
dc.subject cutting surfaces en_US
dc.subject hot meals en_US
dc.subject cold meals en_US
dc.title Verification of hazard analysis and critical control point in hotels and catering units: evaluation of the cleaning and disinfection procedures and microbiological monitoring of hot and cold meals en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.4236/fns.2012.35083
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US


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