ASSESS FOOD SAFETY CRITERIA FOR THE SERVICES PROVIDED IN THE COLLECTIVE CATERING PLACES

Abstract

This study aimed to assess the food safety criteria of services used to preparation, cooking, holding and serving meals for (the female students, department) in the Cairo University Dormitory Restaurant and to adopt hazard analysis and critical control point (HACCP) system during the period of 2017-2019 in order to assure a secure supply of food for colleges students. A total of 1950 random food and swab samples throughout production chain then analyzed and monitored hazards microbiologically , chemically and physically. The HACCP system in this study implemented throughout roasted chicken (n=240), fried rice (n=240), cooked potatoes (n=240), peas (n=180), pickles (n=180) and food additives(n=300) entire production chain. Swabs of work surfaces conduct (n=480), and the handlers hands (n=90) in catering services within the university dormitory meals to assure a secure supply of food for college students. The hygienic practices assessed during the handling of raw food and cooking equipment on-site observations were done .Evaluating food' handlers knowledge, attitude and their practices .Food safety training program were developed for improving safe food handling practices The results obtained appeared no contamination with L. monocytogenes, Salmonella spp., Shigella spp., and Clostridium perfringens before the applying of the HACCP system. While the fluctuation within the microbial numerous total viable bacteria, total