Implementation of a HACCP system for on-site hospital preparation of infant formula

Hazard Analysis and Critical Control Point (HACCP) system was introduced to infant formula preparation rooms in four hospitals in Salvador, Bahia, Brazil. The homogenization of powdered milk and ingredients, refrigeration and holding steps before service were identified as critical control points (C...

Full description

Saved in:

Bibliographic Details
Published in:	Food control Vol. 10; no. 3; pp. 181 - 187
Main Authors:	Almeida, R.C.C., Matos, C.O., Almeida, P.F.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 1999
Subjects:	duration food contamination food handling food inspection food preparation food safety food sanitation HACCP Hospital hospitals Infant formula infant formulas microbial contamination plan implementation and evaluation quality controls temperature training utensils Brazil Infant formula HACCP Hospital
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Hazard Analysis and Critical Control Point (HACCP) system was introduced to infant formula preparation rooms in four hospitals in Salvador, Bahia, Brazil. The homogenization of powdered milk and ingredients, refrigeration and holding steps before service were identified as critical control points (CCPs). Utensils and workers’ hands were identified as sources of cross contamination. Educational training courses emphasizing food safety and good preparation practices were introduced to the personnel of the rooms. Corrective actions were adopted at the CCPs that were found to be out-of-control. Implementation of HACCP system improved infant formula quality by reducing total aerobic microbial counts in the formula, and on utensils and workers’ hands of approximately 4.0, 3.0 and 4.0 log cycles, respectively. S. aureus and fecal coliforms were no longer found.
ISSN:	0956-7135 1873-7129
DOI:	10.1016/S0956-7135(99)00016-X