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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/194

Title: A risk assessment and hazard analysis and critical control point (HACCP) study for the Irish catering industry
Authors: Bolton, Declan J.
Meally, Aisling
Downey, Gerard
Keywords: HACCP
Food safety
Microbiology
Serotypes
Shelf-life
Food storage
Issue Date: Feb-2007
Publisher: Teagasc
Citation: A risk assessment and hazard analysis and critical control point (HACCP) study for the Irish catering industry. The National Food Centre Research Report No. 86. Declan J. Bolton et al. Dublin; Teagasc, 2007. ISBN 1841704806
Series/Report no.: The National Food Centre Research Report;No. 86
Abstract: This report provides details of a food safety knowledge survey, a microbiological survey, a chilled temperature survey and an audit conducted in 200 restaurants throughout the island of Ireland. The results suggest a low incidence of several bacterial pathogens (including Salmonella enterica) and identify areas in which food safety knowledge, procedures and practices should be improved. Salmonella enterica isolates were characterised and the results suggested distinct pockets of different serotypes. Growth curves for L. monocytogenes isolates suggest considerably reduced shelf-life for a variety of foods. For example, lettuce should not be stored at room temperature or the shelf-life is reduced from 6.5 days (chilled storage) to 3.3 days.The predicted shelf-life for fresh milk was 4.5 days (chilled storage). Chlorine (sodium hypochlorite, 5 ppm), 1-monolauroyl-rac-glycerol and a laurate ester (ester-glucoside laurate) were also tested for application as vegetable decontaminating agents in restaurant kitchens. The report concludes with recommendations for improved food safety and hygiene in Irish restaurants.
Description: End of Project Report
URI: http://hdl.handle.net/11019/194
ISBN: 1841704806
Appears in Collections:Food Safety
Food Chemistry & Technology
Food Programme End of Project Reports

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