Study reveals good level of food
hygiene knowledge and practices in restaurants but cautions with room
for improvement
The results of a new study titled, Food Safety Knowledge, Microbiology
and Refrigeration Temperatures in Restaurant Kitchens in the island of
Ireland were presented at a conference held in Teagasc, the National
Food Centre on Friday, 12th August.
The study found that, in general food handling practices in the restaurants
were good. The research was commissioned by safefood, the Food Safety
Promotion Board, and conducted in 2002 by Teagasc and the University
of Ulster. It involved a total of 200 restaurants throughout the island
of Ireland.
Key Findings
In general food handling practices in the restaurants were good. There
were some deficiencies observed and areas where improvements could be
made were identified.
- The most frequent shortcomings were the potential for cross-contamination
with dishcloths, inadequate systems for inspection of deliveries and
some structural and physical hygiene deficiencies.
- Almost all of the establishments surveyed (99%) had a designated
hand washing sink(s) with hot water and soap.
- Among kitchen managers there was a high level of knowledge of correct
hot holding procedures for food. 92% knew that the current minimum
temperature recommendation for food held in the bain marie was 63°C
and 74% checked the temperature of this food.
- The majority of kitchen managers (97%) knew the recommended chill
storage temperature and 92% reported having a thermometer in the refrigerator.
A temperature survey of refrigerators showed that they were operating
within the recommended temperature range.
- Food delivery inspection systems varied considerably, however. Only
42% of kitchen managers reported that every delivery was checked. Food
delivery
inspections should be comprehensive and include inspection of vehicles,
personnel, ‘best before’ and ‘use by’ dates,
packaging and temperature of the product.
- Visual inspection and experience was used in the majority of restaurants
to check that meat was adequately cooked. Less than half of restaurants
(40%) reported using a temperature probe. The use of a temperature
probe should be used in restaurants for checking that specific meats
and poultry
are properly cooked.
The study indicates that restaurants are implementing systems for
the provision of safe food. The study highlighted that there is
a good level
of knowledge of food safety issues among restaurant staff and good
practices generally prevail. The findings will enable proprietors,
trainers and
inspectors to target their resources at areas where practice still
needs to be improved. Thomas Quigley, Director Science and Technical, safefood said,
“ In
a recent population based study, over 70% of respondents suspected food
consumed from restaurants, cafés, takeaways, canteens and pubs
as the reason for their illness, so we would urge the catering industry
to be vigilant about food safety in the kitchen and comply with the relevant
legislation. Practical measures like the use of disposable dishcloths
and the implementation of HACCP systems will go a long way to alleviate
the burden of acute gastroenteritis in Ireland”.
Declan Bolton, Senior Research Officer, Teagasc said,
“ In analysing
the findings, we have compiled a number of key recommendations which,
if followed, will lead to considerable improvements in food safety
knowledge and practices in restaurant kitchens. These recommendations
have been
set out as a guideline to the food service sector and are available
from Teagasc. "
A second report, which was undertaken to examine the level of knowledge
about food safety and food hygiene amongst over 1,000 householders on
the island of Ireland was also officially released. Interestingly, this
study revealed that householders who claimed that they, or a member of
their family had suffered food poisoning in the previous 12 months, had
higher bacterial counts and incidence of pathogens in their refrigerators.
News
is included on this website to inform visitors about current health
issues, but not to endorse
any particular view
or activity. The views stated in the article above are not necessarily
those of IvyRose Ltd.. Material in this news item was released
by SafeFood (Ireland), on 3 April
2006.
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