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Related Experiment Videos

[The HACCP method for personnel education].

A Biondi1, A Antonini, F Pasca Raymondo

  • 1Dipartimento di Scienze di Sanità Pubblica G Sanarelli, Università degli Studi di Roma La Sapienza.

Annali Di Igiene : Medicina Preventiva E Di Comunita
|May 3, 2006
PubMed
Summary

Implementing Hazard Analysis and Critical Control Points (HACCP) in school catering requires time and expertise. This study found that even with HACCP, optimal food safety management needs ongoing professional input and adherence to guidelines.

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Area of Science:

  • Food Safety
  • Microbiology
  • Public Health

Context:

  • School catering services face microbiological risks.
  • Regulatory compliance (D.lgs. 155/97) mandates food safety protocols.
  • Hazard Analysis and Critical Control Points (HACCP) is a key food safety management system.

Purpose:

  • To evaluate the effectiveness of the HACCP system in scholastic catering.
  • To assess microbiological contamination in food, staff, and surfaces.
  • To analyze temporal modifications in HACCP implementation over three years (2000-2002).

Summary:

  • Microbiological analyses were conducted in six school catering services (three with HACCP, three without).
  • The study monitored HACCP effectiveness through five sample series over three years.

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  • Findings indicate that optimal management of HACCP and self-control requires dedicated time and professional expertise.

    • Impact:

    • Highlights the need for continuous professional development and resource allocation for effective HACCP implementation.
    • Underscores that HACCP alone is insufficient without proper management and adherence to guidelines.
    • Contributes to understanding the practical challenges and requirements for ensuring food safety in institutional settings.