QUALITY ASSURANCE OF READY TO EAT FOODS

Abstract

Following the production of oil at Bahrain in 1932, which led to the I improvement of . the different aspects of commercial and economic I

development, people constrained to leave their houses for a long period to /

practice their new jobs in governmental or private establishments. I . . . . I Consequently food consumption patterns had changed and this led to the 1

proliferation of many food service establishments such as restaurants and I I fast food places. I I The advantages offered by ready to eat foods are that they are1 I inexpensive, include a wide variety and traditional foods, are quickly served I

. and ready to eat immediately. N. umerous microbiological haz. ards and riskJI are associated with preparation of readyto eat foods. 1 I . I Therefore, the present study was conducted to assure the quality of . . . . I ready to eat food, by setting HACCP through: 1 I 1- Assessing the hygienic quality of ready to eat foods served in fodd I prelllises. I I • 2- Assessing hygienic practices of . handling and preparing foods and the hygiene of workers. I I I In the present study a total of 28 restatirants were selected,! 4

restaUrants for the 1'1 level, 5 for the 2nd level and 19 for the 3'd leveL I