CATERING: CRITICAL ASPECTS AND MICROBIOLOGICAL RISKS IDENTIFIED BY A COLLABORATIVE STUDY BETWEEN ISTITUTI ZOOPROFILATTICI

  • S. Saccares | lucia.zoppi@pagepress.org Istituto Zooprofilattico Sperimentale Lazio e Toscana, Italy.
  • A. Migliazzo IZS della Sicilia, Italy.
  • C. Montagna IZS della Puglia e Basilicata, Italy.
  • D. Comin IZS delle Venezie, Italy.
  • R. Mioni IZS delle Venezie, Italy.
  • L. Decastelli IZS delle Regioni Piemonte,Liguria e Valle D’Aosta, Italy.
  • S. Colmegna IZS della Lombardia e dell’Emilia-Romagna, Italy.
  • T. Cenci IZS dell’Umbria e delle Marche, Italy.
  • F. Tonucci IZS dell’Umbria e delle Marche, Italy.
  • V. Morena Istituto Zooprofilattico Sperimentale Lazio e Toscana, Italy.
  • S. Marozzi Istituto Zooprofilattico Sperimentale Lazio e Toscana, Italy.
  • L. Lanni Istituto Zooprofilattico Sperimentale Lazio e Toscana, Italy.

Abstract

The purpose of the collaborative study of seven Istituti Zooprofilattici is the harmonization of the documentation, of methods and investigations and assessment criteria for the development of the activities previewed from HACCP in catering. Many authors have highlighted some problems that does not allow, in some cases, to perform risk assessments to different production processes. The main critical aspect emerged during the meetings is the difficulty of comparing data between the different structures involved because they lack uniform categorization of the many types of recipes resulting in considerable difficulty in identified microbiological limits of acceptability for themselves. Therefore it was decided to make a careful survey in order to propose a categorization of most-used recipes.

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Published
2011-01-08
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Section
Short Communications
Keywords:
catering, critical aspects, risk assessments, comparing data between the different structures
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How to Cite
Saccares, S., Migliazzo, A., Montagna, C., Comin, D., Mioni, R., Decastelli, L., Colmegna, S., Cenci, T., Tonucci, F., Morena, V., Marozzi, S., & Lanni, L. (2011). CATERING: CRITICAL ASPECTS AND MICROBIOLOGICAL RISKS IDENTIFIED BY A COLLABORATIVE STUDY BETWEEN ISTITUTI ZOOPROFILATTICI. Italian Journal of Food Safety, 1(1zero), 275-276. https://doi.org/10.4081/ijfs.2011.886