Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, University of Ghent, Coupure Links, 653, 9000 Ghent, Belgium.
J Food Prot. 2012 Apr;75(4):706-16. doi: 10.4315/0362-028X.JFP-11-260.
The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.
采用微生物评估方案作为垂直抽样计划，对食品服务运营中的食品安全管理系统的微生物性能进行了测量，该方案涵盖了从原材料到最终产品的整个生产过程。评估方案可以深入了解生产过程中的微生物污染和可变性，并确定食品安全管理系统中的瓶颈。评估了三个生产过程：高风险三明治生产过程（涉及生肉准备）、中风险热餐生产过程（从未煮熟的原材料开始）和低风险热餐生产过程（在袋子中加热）。微生物质量参数、卫生指标和相关病原体（单核细胞增生李斯特菌、沙门氏菌、蜡样芽孢杆菌和大肠杆菌 O157）符合法律标准和/或微生物指南，表明食品安全管理系统有效。偶尔会在食品处理人员的手套和食品接触表面上（尤其是在高污染区域，例如在处理原材料、准备室时）发现高水平的总需氧菌（>3.9 log CFU/50 cm(2)）。人员手部卫生和清洁消毒等核心控制活动（尤其是在高污染区域）被视为关注重点。本采样计划用于生成总体微生物概况（快照），以验证现有食品安全管理系统。
