Controlli igienico-sanitari in impianti adibiti alla ristorazione collettiva

The aim of this study is to evaluate the hygienic quality management of some catering establishments in the province of Turin, with a production potential ranging from 100 to over 10,000 meals a day. The study was performed on 15 service establishments working in hospitals, schools and commercial companies, with a total of 45 inspections; each inspection involved an evaluation of the production process according to the HACCP system and collection of samples from various surfaces after normal cleaning procedures had been completed. All the food production centers have developed a HACCP plan, although the HACCP support documentation showed some inadequacy in 8 catering establishments. Considering all the types of surfaces, 73% were conforming with required standards for total coliforms (<100 cfu/ cm2), and 94,8% for E. coli (<10 cfu/cm2), indicating good sanitation procedures. The most critical surfaces were drains and some cutting equipment such as slicers. Listeria monocytogenes was found in 1,9% of the sampled surfaces, mostly drains; no Bacillus cereus was found.