5 May, 2009 1
Risk management in
catering
Dr.sc.ing. Aija Melngaile
Latvia University of Agriculture
Background of the topic
n Consumer demand and right for high quality and
safe food
n EU food policy & regulations on food safety
n Efficient and effective food control system in
catering sector
n Improvement of professional skills of food safety
specialists (food business operators, food safety staff, food inspectors, consultants, students, etc.)
5 May, 2009 3
Background of the topic (2)
n In situations, when group food-borne infections
arise, catering establishments are more often
officially recognized as place of origin of
disease
n The epidemiological data suggest that food
preparation process is associated with microbiological contamination risk
n Safety of ready-to-eat food may vary considerably
because of different hygiene situation in
catering establishments
Hygiene unconformities in catering establishments in Latvia
Hygiene of premises Technologica l equipment and utensils Compatibility of products Te mpe ra ture re gime Expire da te Food Labelling Cleaning and disinfection Observance of technological proce ss Pe rsonnel hygiene Personnel education
5 May, 2009 5
Background of the topic (3)
n Provision of food safety nowadays is based on
introduction of HACCP principles
n Preventive food safety assurance is based on
identification of food safety hazards and
introduction of regular monitoring measures
in course of technological processes
n Results of food safety assurance depend on
application of adequate methods and
resources during implementation of GMP & GHP
Risk management
n Management of food microbiological
contamination risk in catering establishments is associated with detailed analysis of food
products & food handling processes to evaluate their impact on quality and safety of end products
n Examples of usually monitoring of
microbiological hazards in catering establishments:
¨Routine, daily aplication of cleaning/ desinfection procedures (prerequisite)
¨Temperature/ time checks at specified food preparation/ storage processes (CCP)
¨Periodic laboratory examination of food and environmental swab samples
5 May, 2009 7
Results of the implementation of self-control procedures in catering establishments in Latvia
29,3 19,1 29,6 46,1 70,7 93,0 80,9 70,4 53,9 7,0 0 20 40 60 80 100 120 2002 2003 2004 2005 2006 %
Procedures are implemented Uncomformities are detected
Verification of HACCP procedure
n
To observe if
preventive measures are
being adequately performed
n
To track the operation of the process and to
enable the
identification of trends
toward a critical contamination of
ready-to-eat food
5 May, 2009 9
Hypothesis of the scientific
research
n
The methodology of risk analysis
can be used in public catering
establishments to ensure efficient control
procedures of microbiological
contamination within technological
processes of food preparation and to avoid
outbreak of group enteric infectious
diseases
Generic components of risk analysis
(FAO/WHO, 2006) Risk Assessment Scientific inputs Risk Management Decisions involving policy and values Risk Communication
5 May, 2009 11
Risk-based approach
n Hazard Analysis and Critical Control
Points (HACCP) approach should
q Incorporate risk-based assessment of food
safety system
q Assure risk-based management of food safety
hazards
n Microbial risk assessment developed in
parallel to HACCP should
q Estimate risk associated with microbiological
contamination within food handling processes
q Enable verification of processes and timely
interventions to prevent hazards
q Serve as information-management tool
The objective of the study
n
To motivate the monitoring procedures for
surveillance of microbiological hazards,
thus
linking risk assessment and
risk management steps of the overall
risk analyses process
q
Prioritization of risks
q
Outcome –directed risk
5 May, 2009 13
Following tasks have been
advanced
n toidentify microbiological hazard that results from technological processing
n toassess exposure to influence of microbiological hazard related to food consumption
n tocharacterize microbiological hazard in foods and on surface of environmental objects in different public catering establishments
n tocharacterize risk of food-borne group infectious disease outbreaks in public catering establishments
n toevaluate efficiency of self-control procedures and to highlight proposals for improvement of
microbiological risk management and communication processes in public catering establishments
Mathematical analysis of the data
n To describe microbiological contamination of
foods and environmental surfaces following data were used:
q Aerobic Plate Count (APC);
q data on presence/absence of coliforms,
Staphylococcus aureus and Salmonella
spp.
n Trends in spread of microbiological contamination
of ready-to-eat foods were analysed using methods of mathematical statistics
5 May, 2009 15
Mathematical analysis of the data (2)
n Results on microbiological testing of 17192
food samples and 17604 surface swab samples from catering establishments in frame
of state’s monitoring programs
n the data of 90 reports on outbreaks enteric
infectious diseases in catering establishments
n data on microbiological testing of food and
surface swab samples in frame of self-control
procedures
Mathematical analysis of the data (3)
n The statistical data were processed by using of
SPSS software package SPSS 13.0.
n To apply the methods of mathematical statistics,
the encoding of the data and information was made:
q Food samples were grouped into 14 identification
classes, 31 groups and 142 types
q Environmental objects were grouped into 16
identification classes, 90 groups and 187 types
q Methods for technological processing of
foods were grouped into 18 groups
5 May, 2009 17 Impact of the technological processing on the APC in ready-to-eat foods p=0.000 2,6 2,6 2,6 2,7 2,8 2,8 2,9 3,0 3,0 3,3 3,4 3,8 4,2 4,5 4,7 4,7 5,3 0,0 1,0 2,0 3,0 4,0 5,0 6,0 7,0
The rm al proce s sing- chilling Braising Boiling Frying The rm al-m e chanical-the rm al proces sing Grilling De ep-fat frying Dee pfrying Fr ying- dee pfrying The rm al- m echanical proce s sing-
frying-de epfr ying Ther m al- m e chanical- ther m al proce ss
ing-chilling
Portioning of pas terize d foods Fre ezing Cold proces sing Sm oking The rm al proce ss ing- chilling- m e chanical Prim ary proces sing of raw m ate rials
APC (Lg KVV g-1) Risk assessment of coliforms and S. aureus contamination related to technological processing p=0.000 5,5 6,7 8,0 8,3 8,4 9,0 9,6 9,8 9,8 14,5 15,4 20,0 22,3 33,3 48,0 52,9 59,3 0,9 1,8 0,0 0,0 1,6 1,8 1,4 11,1 0,0 2,8 0,0 0,0 3,8 0,0 7,3 0,0 10,4 100,0 Bra ising Frying Dep-fat frying Freezing Frying- deepfrying Deepfrying Boiling Thermal- mechanical- thermal processing Grilling Primary processing of raw materials Thermal processing- chilling Thermal- mechanica l processing-
frying-dee pfrying Portioning of pasterized foods
Smoking Cold processing Thermal- mechanica l -thermal
processing-chilling
Thermal processing- chilling- thermal processing Portioning of vacuum packaging
5 May, 2009 19 Assessment of coliforms and S. aureus contamination within the identification classes of environmental objects p=0.000 9,4 12,2 12,5 15,2 16,0 16,7 18,1 18,2 20,4 21,4 21,4 22,4 25,8 27,9 29,4 0,0 2,0 0,0 0,0 3,6 3,0 0,4 0,0 4,1 1,6 0,0 3,8 5,8 2,9 12,9 0,0 20,0 40,0 60,0 Constructions of premises Dishware Garbage can Pastry inventory Pots Food storage inventory Food display inventory Surfaces in dining room Cloth inventory Production equipment Dish washing equipment Work surfaces Processing inventory Cold storage equipment Personnell hands
%
S.aureus Coliforms
Assessment of coliforms and S. aureus contamination during preparation and delivery of vegetable salads
54,2 74,1 28,0 19,8 26,3 33,3 40,6 46,1 100,0 29,4 21,5 14,3 10,8 16,2 31,6 12,9 26,0 6,5 16,7 9,5 0,0 20,0 40,0 60,0 80,0 100,0 v eg boar d ve g k nife G rate ne l hand s S a la d ta ble o d ta ble Sa lad b ow l age ves sel S a lad la dle ing ves sel orti o n cup S a la d p late % Coliforms S.aureus
5 May, 2009 21 Mean value of APC within identification classes of ready-to-eat foods p=0.000 2,5 2,6 2,7 2,7 2,8 3,0 3,1 3,2 3,8 3,9 3,9 3,9 4,1 4,8 0,0 1,0 2,0 3,0 4,0 5,0 6,0 Soups Grain foods Fishing foods Veg foods Meat foods Pasta foods Desserts Farinaceous foods Curd foods Egg foods Chilled gorp Dairy foods Pastry Salads APC (Lg CFU g-1) Assessment of coliforms and S. aureus contamination within the identification classes of ready-to eat foods p=0.000 7.3 7.4 10.0 11.2 14.4 16.2 25.1 31.0 33.1 37.5 60.9 31.3 5.0 21.4 6.3 4.1 3.8 1.2 1.1 6.7 4.8 5.9 3.7 11.6 0.0 10.0 20.0 30.0 40.0 50.0 60.0 70.0 Fishing foods Soups Meat foods Veg foods Egg foods Grain foods Farinaceous foods Curd foods Pasta foods Desserts Chilled gorp Pastry Dairy foods Salads % S.aureus Coliforms
5 May, 2009 23
Mean value of APC within the identification classes of ready-to-eat foods in open-type catering establishments p=0.000 0,0 1,0 2,0 3,0 4,0 5,0 6,0 7,0
Cafe, bar Fast food establishment
Restaurant, pub Hotel restaurant
Entertainment establishment Canteen
Buffet APC (Lg CFU g-1) Assessment of pathogenic microorganism contamination risk within the
identification classes of ready-to-eat foods p=0.000 0 2 4 6 8 10 12 Number of cases
5 May, 2009 25 Impact of technological processing on coliforms’ contamination in ready-to-eat foods detected in frame of self-control and state’s monitoring p=0.000 9.8 1.5 2.6 4.0 27.8 30.6 59.3 9.6 8.4 6.7 9.0 5.5 0.0 20.0 40.0 60.0 Braising Therm al-m echanical-therm al
processing Deepfrying Frying Frying-deepfrying Boiling Therm al processing-chilling-m echanical processing Cold processing
Self-control State monitoring %
Conclusions
n The results on the microbiological risk assessment that are obtained with help of methods of mathematical statistics improve efficiency of risk management measures:
q ensurescientific justification of control
measures during technological processing/ distribution of food
q ensurescience-based guidelines for setting of priorities for control of microbiological hazards to improve
- self-control procedures of catering establishments - state’s monitoring and control procedures in sector of public catering establishments
q promotecommunication between persons engaged in risk management
5 May, 2009 27
Conclusions (2)
n Methodology of risk analysis can be recomended for:
q Analysis of trends in transmission of
microbiological contamination
q Puposefuldevelopment & implementation of procedures for for control of contamination
q Timelyprevention of food-borne enteric infectious disease outbreaks in catering establisments to promote public health protection
