Risk management in catering

Transcription

1 Risk management in catering Dr.sc.ing. Aija Melngaile Latvia University of Agriculture 5 May, Background of the topic Consumer demand and right for high quality and safe food EU food policy & regulations on food safety Efficient and effective food control system in catering sector Improvement of professional skills of food safety specialists (food business operators, food safety staff, food inspectors, consultants, students, etc.) 5 May, (14)

2 Background of the topic (2) In situations, when group food borne infections arise, catering establishments are more often officially recognized as place of origin of disease The epidemiological data suggest that food preparation process is associated with microbiological contamination risk Safety of ready to eat food may vary considerably because of different hygiene situation in catering establishments 5 May, Hygiene unconformities in catering establishments in Latvia Personnel education Personnel hygiene Observance of technological process Cleaning and disinfection Food Labelling Expire date Temperature regime Compatibility of products Technological equipment and utensils Hygiene of premises % from inspections May, (14)

3 Background of the topic (3) Provision of food safety nowadays is based on introduction of HACCP principles Preventive food safety assurance is based on identification of food safety hazards and introduction of regular monitoring measures in course of technological processes Results of food safety assurance depend on application of adequate methods and resources during implementation of GMP & GHP 5 May, Risk management Management of food microbiological contamination risk in catering establishments is associated with detailed analysis of food products & food handling processes to evaluate their impact on quality and safety of end products Examples of usually monitoring of microbiological hazards in catering establishments: Routine, daily aplication of cleaning/ desinfection procedures (prerequisite) Temperature/ time checks at specified food preparation/ storage processes (CCP) Periodic laboratory examination of food and environmental swab samples 5 May, (14)

4 Results of the implementation of self control procedures in catering establishments in Latvia % 70,7 53,9 93,0 80,9 70,4 29,3 46,1 19,1 29,6 7, Procedures are implemented Uncomformities are detected 5 May, Verification of HACCP procedure To observe if preventive measures are being adequately performed To track the operation of the process and to enable the identification of trends toward a critical contamination of ready toeat food 5 May, (14)

5 Hypothesis of the scientific research The methodology of risk analysis can be used in public catering establishments to ensure efficient control procedures of microbiological contamination within technological processes of food preparation and to avoid outbreak of group enteric infectious diseases 5 May, Generic components of risk analysis (FAO/WHO, 2006) Risk Communication Risk Assessment Scientific inputs Risk Management Decisions involving policy and values 5 May, (14)

6 Risk based approach Hazard Analysis and Critical Control Points (HACCP) approach should q Incorporate risk based assessment of food safety system q Assure risk based management of food safety hazards Microbial risk assessment developed in parallel to HACCP should q Estimate risk associated with microbiological contamination within food handling processes q Enable verification of processes and timely interventions to prevent hazards q Serve as information management tool 5 May, The objective of the study To motivate the monitoring procedures for surveillance of microbiological hazards, thus linking risk assessment and risk management steps of the overall risk analyses process q Prioritization of risks q Outcome directed risk management 5 May, (14)

7 Following tasks have been advanced to identify microbiological hazard that results from technological processing to assess exposure to influence of microbiological hazard related to food consumption to characterize microbiological hazard in foods and on surface of environmental objects in different public catering establishments to characterize risk of food borne group infectious disease outbreaks in public catering establishments to evaluate efficiency of self control procedures and to highlight proposals for improvement of microbiological risk management and communication processes in public catering establishments 5 May, Mathematical analysis of the data To describe microbiological contamination of foods and environmental surfaces following data were used: q Aerobic Plate Count (APC); q data on presence/absence of coliforms, Staphylococcus aureus and Salmonella spp. Trends in spread of microbiological contamination of ready to eat foods were analysed using methods of mathematical statistics 5 May, (14)

8 Mathematical analysis of the data (2) Results on microbiological testing of food samples and surface swab samples from catering establishments in frame of state s monitoring programs the data of 90 reports on outbreaks enteric infectious diseases in catering establishments data on microbiological testing of food and surface swab samples in frame of self control procedures 5 May, Mathematical analysis of the data (3) The statistical data were processed by using of SPSS software package SPSS To apply the methods of mathematical statistics, the encoding of the data and information was made: q Food samples were grouped into 14 identification classes, 31 groups and 142 types q Environmental objects were grouped into 16 identification classes, 90 groups and 187 types q Methods for technological processing of foods were grouped into 18 groups q Catering establishments were grouped into 23 groups 5 May, (14)

9 Portioning of vacuum packaging 5,9 Primary processing of raw materials 5,3 Thermal processing chilling mechanical Smoking Cold processing Freezing Portioning of pasterized foods Thermal mechanical thermal processingchilling Thermal mechanical processing fryingdeepfrying Frying deepfrying Deepfrying Deep fat frying Grilling Thermal mechanical thermal processing Frying Boiling Braising Thermal processing chilling 4,7 4,7 4,5 4,2 3,8 3,4 3,3 3,0 3,0 2,9 2,8 2,8 2,7 2,6 2,6 2,6 Impact of the technological processing on the APC in ready to eat foods APC (Lg KVV g 1 ) 1,0 2,0 3,0 4,0 5,0 6,0 7,0 5 May, Portioning of vacuum packaging 10 Thermal processing chilling thermal processing Thermal mechanical thermal processingchilling Cold processing Smoking Portioning of pasterized foods Thermal mechanical processing fryingdeepfrying Thermal processing chilling Primary processing of raw materials Grilling Thermal mechanical thermal processing Boiling Deepfrying Frying deepfrying Freezing Dep fat frying Frying Braising 10,4 59,3 52,9 7,3 48,0 33,3 3,8 22,3 2 15,4 2,8 14,5 9,8 11,1 9,8 1,4 9,6 1,8 9,0 1,6 8,4 8,3 8,0 1,8 6,7 0,9 5,5 Risk assessment of coliforms and S. aureus contamination related to technological processing ZNGB S.aureus % May, (14)

10 Washing facilities 5,3 Personnell hands Cold storage equipment Processing inventory Work surfaces Dish washing equipment Production equipment Cloth inventory Surfaces in dining room Food display inventory Food storage inventory Pots Pastry inventory Garbage can 1,6 0,4 2,9 3,8 4,1 3,0 3,6 5,8 12,9 12,5 16,7 16,0 15,2 20,4 18,2 18,1 22,4 21,4 21,4 27,9 25,8 29,4 Assessment of coliforms and S. aureus contamination within the identification classes of environmental objects Dishware 2,0 12,2 Constructions of premises 9,4 S.aureus % Coliforms 2 5 May, Assessment of coliforms and S. aureus contamination during preparation and delivery of vegetable salads 10 8 % Coliforms S.aureus 74, ,2 46,1 31,6 21,5 16,2 10,8 Raw veg board Raw veg knife Grate 40,6 29,4 26,3 33,3 28,0 26,0 19,8 14,3 12,9 16,7 6,5 9,5 Personnel hands Salad table Chilled food table Salad bowl Storage vessel Salad ladle Serving vessel Portion cup Salad plate 5 May, (14)

11 Salads Pastry Dairy foods Chilled gorp Egg foods Curd foods Farinaceous foods Desserts 3,2 3,1 4,1 3,9 3,9 3,9 3,8 4,8 Mean value of APC within identification classes of ready to eat foods Pasta foods Meat foods 3,0 2,8 Veg foods 2,7 Fishing foods 2,7 Grain foods 2,6 Soups 2,5 APC (Lg CFU g 1 ) 1,0 2,0 3,0 4,0 5,0 6,0 5 May, Salads Dairy foods Pastry Chilled gorp Desserts Pasta foods Curd foods Farinaceous foods Grain foods Egg foods Veg foods Meat foods 7.3 Soups Fishing foods 5.0 % S.aureus Coliforms Assessment of coliforms and S. aureus contamination within the identification classes of ready to eat foods 5 May, (14)

12 7,0 6,0 5,0 4,0 3,0 2,0 1,0 APC (Lg CFU g 1 ) Mean value of APC within the identification classes of ready to eat foods in open type catering establishments Cafe, bar Restaurant, pub Entertainment establishment Buffet Fast food establishment Hotel restaurant Canteen 5 May, Number of cases Assessment of pathogenic microorganism contamination risk within the identification classes of readyto eat foods Salmonella spp. Virus S.aureus Shigella spp. Unknown Proteus spp. 5 May, (14)

13 Cold processing Thermal processing chillingmechanical processing Boiling Frying deepfrying Frying Deepfrying Thermal mechanical thermal processing Braising % Impact of technological processing on coliforms contamination in ready to eat foods detected in frame of selfcontrol and state s monitoring Self control State monitoring 5 May, Conclusions The results on the microbiological risk assessment that are obtained with help of methods of mathematical statistics improve efficiency of risk management measures: q ensure scientific justification of control measures during technological processing/ distribution of food q ensure science based guidelines for setting of priorities for control of microbiological hazards to improve self control procedures of catering establishments state s monitoring and control procedures in sector of public catering establishments q promote communication between persons engaged in risk management 5 May, (14)

14 Conclusions (2) Methodology of risk analysis can be recomended for: q Analysis of trends in transmission of microbiological contamination q Puposeful development & implementation of procedures for for control of contamination q Timely prevention of food borne enteric infectious disease outbreaks in catering establisments to promote public health protection 5 May, Thank you for attention! 5 May, (14)