HYGIENIC IMPROVEMENT IN PRODUCTION LINE IN SCHOOL KITCHENS
Abstract
Salad samples are studied in the production line included the arrives raw ingredients, those which had been washed and cut, and the final product during the storage and display in three school kitchens (A, B, C). Large numbers of enterobacteria and aerobic mesophilic coloniees were isolated from the ingredients salad before sanitising and washing. It has been observed after cutting and using active chlorine for wasshing, the microorganism levels were lower. Also cutting boards, tables, slicers, knives and other utensils were cleaned to avoid the survival and /or growth of microorganisms. The illustration of microbiological infection by showing the culture plates to the staff receiving training proved to be a useful tool in improving good manufacturing practices.Downloads
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