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Please use this identifier to cite or link to this item: http://repositorio.ufba.br/ri/handle/ri/12788

Title: Implementation of a HACCP system for on-site hospital preparation of infant formula
Other Titles: Food Control
Authors: Almeida, Rogeria Comastri de Castro
Matos, C. O.
Almeida, Paulo Fernando de
Keywords: Infant formula;HACCP;Hospital
Issue Date: 1999
Publisher: Food Control
Abstract: 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.
Description: Texto completo: acesso restrito p. 181–187
URI: http://www.repositorio.ufba.br/ri/handle/ri/12788
ISSN: 0956-7135
Appears in Collections:Artigos Publicados em Periódicos (Nutrição)

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