Document Detail


Microbiological quality of food in relation to hazard analysis systems and food hygiene training in UK catering and retail premises.
MedLine Citation:
PMID:  14708277     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
A meta-analysis of eight UK food studies was carried out to determine the microbiological quality of food and its relationship with the presence in food businesses of hazard analysis systems and food hygiene training. Of the 19,022 premises visited to collect food samples in these studies between 1997 and 2002, two thirds (66%) were catering premises and one third (34%) were retail premises. Comparison with PHLS Microbiological Guidelines revealed that significantly more ready-to-eat food samples from catering premises (20%; 2,511/12,703) were of unsatisfactory or unacceptable microbiological quality compared to samples from retail premises (12%; 1,039/8,462) (p < 0.00001). Three quarters (76%) of retail premises had hazard analysis systems in place compared with 59% of catering premises (p < 0.00001). In 87% of retail premises the manager had received some form of food hygiene training compared with 80% of catering premises (p < 0.00001). From premises where the manager had received no food hygiene training a greater proportion of samples were of unsatisfactory and unacceptable microbiological quality (20% retail, 27% catering) compared with premises where the manager had received food hygiene training (11% retail, 19% catering) (p < 0.00001). Where the manager of the premises had received food hygiene training, documented hazard analysis systems were more likely to be in place (p < 0.00001). Higher proportions of samples of unsatisfactory and unacceptable microbiological quality (17% retail, 22% catering) were from premises where there was no hazard analysis system in place compared to premises that had a documented hazard analysis system in place (10% retail, 18% catering) (p < 0.00001). Our meta-analysis suggests that the lower microbiological quality of ready-to-eat foods from catering premises compared with those collected from retail premises may reflect differences in management food hygiene training and the presence of a hazard analysis system. The importance of adequate training for food handlers and their managers as a pre-requisite for effective hazard analysis and critical control point (HACCP) based controls is therefore emphasised.
Authors:
C L Little; D Lock; J Barnes; R T Mitchell
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Communicable disease and public health / PHLS     Volume:  6     ISSN:  1462-1843     ISO Abbreviation:  Commun Dis Public Health     Publication Date:  2003 Sep 
Date Detail:
Created Date:  2004-01-07     Completed Date:  2004-01-23     Revised Date:  2007-11-15    
Medline Journal Info:
Nlm Unique ID:  9808711     Medline TA:  Commun Dis Public Health     Country:  England    
Other Details:
Languages:  eng     Pagination:  250-8     Citation Subset:  IM; X    
Affiliation:
Environmental Surveillance Unit, Health Protection Agency, Communicable Disease Surveillance Centre, 61 Colindale Avenue, London NW9 5EQ. christine.little@hpa.org.uk
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MeSH Terms
Descriptor/Qualifier:
Allied Health Personnel / education
Food Handling / methods*
Food Microbiology*
Food Services / classification,  standards*
Great Britain
Meta-Analysis as Topic
Public Health

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