A SURVEY REGARDING SANITARY ASPECTS OF ROASTBEEF PREPARATION AND DISTRIBUTION IN AN ITALIAN CATERING CHAIN

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T. Serraino *
A. Biondi
C. Moroni
A. Antonini
R. Architrave
G. Tarsitani
(*) Corresponding Author:
T. Serraino | lucia.zoppi@pagepress.org

Abstract

In order to know the potential opportunities to bacteria’s contamination and survival in roast beef production process in a self service restaurant, were collected data, by direct observation of food handling practices and the environment hygiene. Furthermore a bacteriological survey on both raw and cooked roast beef, meat juice and kitchen environment was made. Finally, using an instant-read thermometer we investigated over the relationship between time, temperature and the number of bacteria in roast beef during the heat holding and the slicing process. Thus we demonstrated the importance of Good Manufacturing Practice (sanitation, maintenance of right temperatures, and exclusion of cross-contamination) during storage, handling and cooking. So to achieve a ready-to-eat roast beef safe for the consumers.

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