Food safety and the contract catering companies: food handlers, facilities and HACCP evaluation

摘要

The evaluation of implementing the HACCP system in contract catering companiesand assessment of the knowledge, attitudes and practices of the food handlers were themain objectives of this study. It was conducted in 20 companies throughout Spain, withvisual inspection of facilities and food handler activities, as well as the distribution of aself-administrable questionnaire among the 105 participant catering workers. Inaddition, samples of surfaces and finished dishes were taken from each kitchen formicrobiological evaluation. The results obtained from the questionnaires reflectextensive knowledge and correct behaviors among respondents with a middle- or highschooleducational level, stability in the same workplace and positions of greaterresponsibility. However, the observation of hygiene practices revealed systematicincorrect procedures in 60% of the kitchens. Most observed deviations were related tothe lack of HACCP training and information, the temperature of finished dishes, thestorage areas and proper cleaning and disinfection. In summary, this study confirms thedifficulties inherent in catering companies to effectively implement the HACCP system,such as the lack of well-trained personnel, lack of motivation or adhesion to said systemon the part of the workers, and the lack of financial and economic resources to addressthe deficiencies in the facilities. Specific educational programs and grants are need foran adequate implementation of HACCP in this sector.