A Risk Assessment and Hazard Analysis and Critical Control Point (HACCP) Study for the Irish Catering Industry

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.