Psomatakis Michalis, Papadimitriou Konstantinos, Souliotis Andreas, Drosinos Eleftherios H, Papadopoulos Georgios
Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece.
Department of Nutrition and Dietetics, Harokopio University of Athens, 17676 Athens, Greece.
Foods. 2024 Feb 1;13(3):457. doi: 10.3390/foods13030457.
The present study aimed to assess the performance of food safety management systems in food retail stores via audits to reveal potential areas of improvement and to find out possible corrective actions to suggest to the top management. Two cycles of on-site audits took place in 106 stores to assess the requirements and hygiene conditions. After the first cycle of audits, improvements were suggested to the top management, and a second cycle of audits took place after a reasonable time. In the checklist, we recorded the temperatures of retail refrigerators and the scores from the inspection of hygiene and HACCP documentation. In the A' audit, the percentage of stores that had higher temperatures than the critical limits was equal to 51%, and those temperatures occurred in the refrigerators for salads, followed by the refrigerators for deli meat, yogurts and desserts. In the B' audit, only the refrigerators for salads exhibited percentages that were statistically significant lower (-value < 0.05), and the stores were improved after the audit. High percentages of high-scoring stores were observed in the A' and B' audit in the inspection of HACCP documentation, although there was not a statistically significant improvement observed (-value > 0.05). In the hygiene inspection, statistically significant improvement with 95% confidence appeared for "Refrigerator's products appearance", "Storage cleanliness", and "Grocery shelf cleanliness". The highest number of non-conformities without statistically significant improvement was found for "Checking temperatures of the receiving products" and "Labeling of fruit store products", with the percentages being lower than 15% in both of the audit cycles. Many employees of the stores did not check and record the temperatures of receiving products from suppliers. In addition, the storage of spoiled products beneath fresh products for selling in the same refrigerator is not a good practice. Greater efforts must be made by top management and employees to maintain and distribute food products in the best and safest possible hygiene conditions.
本研究旨在通过审核评估食品零售店食品安全管理体系的绩效，以揭示潜在的改进领域，并找出可能的纠正措施，向高层管理人员提出建议。在106家商店进行了两轮现场审核，以评估各项要求和卫生状况。第一轮审核后，向高层管理人员提出了改进建议，并在合理时间后进行了第二轮审核。在检查表中，我们记录了零售冰箱的温度以及卫生和HACCP文件检查的得分。在“A”审核中，温度高于临界限值的商店比例为51%，这些温度出现在沙拉冰箱中，其次是熟食肉类、酸奶和甜点冰箱。在“B”审核中，只有沙拉冰箱的温度百分比在统计学上显著降低（p值<0.05），且审核后商店有所改进。在HACCP文件检查中，“A”和“B”审核中高分商店的比例较高，尽管未观察到统计学上的显著改进（p值>0.05）。在卫生检查中，“冰箱产品外观”、“储存清洁度”和“食品杂货货架清洁度”在95%置信度下有统计学上的显著改善。在“检查收货产品温度”和“水果店产品标签”方面发现的不符合项数量最多且无统计学上的显著改进，在两个审核周期中的百分比均低于15%。许多商店员工未检查和记录供应商收货产品的温度。此外，在同一台冰箱中将变质产品存放在新鲜产品下方以供销售不是一个好做法。高层管理人员和员工必须做出更大努力，以在尽可能最佳和最安全的卫生条件下储存和分发食品。
