Santos Ana, Cardoso Margarida Fonseca, Costa José M Correia da, Gomes-Neves Eduarda
1 Pathology and Molecular Genetics Ph.D. Programme, Instituto de Ciências Biomédicas Abel Salazar (ICBAS), University of Porto, Rua de Jorge Viterbo Ferreira No. 228, 4050-313 Porto, Portugal (ORCID: http://orcid.org/0000-0003-2932-7261 [A.S.]).
2 Vetdiagnos, Diagnóstico Veterinário Limitada, Cantanhede, Parque Tecnológico de Cantanhede, Núcleo 04, Lote 4A, 3060-197 Cantanhede, Portugal.
J Food Prot. 2017 Jul;80(7):1159-1166. doi: 10.4315/0362-028X.JFP-16-440.
Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean "visual inspection" score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.
肉店是肉类产业链的终端，在交叉污染控制方面可能发挥决定性作用。本研究旨在确定葡萄牙肉店是否遵守欧洲和葡萄牙关于鲜肉及肉制品销售的法律。对73家肉店的肉类处理人员和设施卫生以及场所维护情况进行了评估。向88名处理人员发放了一份问卷，其中包含有关知识和实践的问题，包括危害分析与关键控制点（HACCP）以及食品行业的良好操作规范，以评估他们对食品安全实践的了解和遵守情况。使用一份包含27项内容的清单来评估设施、肉类处理人员卫生以及肉店维护情况。我们的结果显示，在所有评估领域都存在一定程度的合规缺失。经营者的知识和实践平均得分是68.0%，肉店的“目视检查”平均得分是64.0%。在这类小型食品企业中，HACCP原则的强制实施存在严重不足。这些发现表明有必要调整培训，以加强在肉类产业链这一环节对欧洲食品安全法规的遵守。
