Abstract
The possible relationship between the results of a microbiological sampling programme and visual inspections carried out in local food-manufacturing premises was examined. Using five main parameters - overall appearance, personal hygiene, risk of contamination, temperature control, and training and education - a visual inspection rating score was established for each of the premises. A variety of high-risk processed foods, and specimens from hands, wiping cloths and environmental swabs were examined. The results from two study periods indicated that there was an overall poor agreement between microbiological results and inspection ratings. On its own, neither sampling nor visual assessment reliably monitored the performance of the premises. A combined approach, using selective microbiological examination to support a system of standardized inspections, is suggested for monitoring food hygiene standards in premises selling high-risk foods.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Gilbert R. J. Cross-contamination by cooked-meat slicing machines and cleaning cloths. J Hyg (Lond) 1969 Jun;67(2):249–254. doi: 10.1017/s0022172400041656. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Greenwood M. H., Coetzee E. F., Ford B. M., Gill P., Hooper W. L., Matthews S. C., Patrick S., Pether J. V., Scott R. J. The microbiology of selected retail food products with an evaluation of viable counting methods. J Hyg (Lond) 1984 Feb;92(1):67–77. doi: 10.1017/s0022172400064044. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Pinegar J. A., Cooke E. M. Escherichia coli in retail processed food. J Hyg (Lond) 1985 Aug;95(1):39–46. doi: 10.1017/s0022172400062264. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Tebbutt G. M. An evaluation of various working practices in shops selling raw and cooked meats. J Hyg (Lond) 1986 Aug;97(1):81–90. doi: 10.1017/s0022172400064378. [DOI] [PMC free article] [PubMed] [Google Scholar]