IMPROVEMENTS IN THE MICROBIOLOGICAL QUALITY OF FOOD SAMPLES FROM A HOSPITAL COOK CHILL SYSTEM SINCE THE INTRODUCTION OF HACCP

A cook-chill system of catering was introduced in Waterford Regional Hospital in December 1989. An intensive system of microbiological monitoring was put in place from day one and after 16 months a Hazard Analysis Critical Control Point (HACCP) system was introduced. Continuous monitoring showed an improvement in the microbiological quality of the food when using HACCP, with more than 90% of samples having total viable counts of less than 1 × 103 g-1 and the virtual elimination of pathogens. The introduction of HACCP allowed a reduction in the level of sampling and provided a useful set of records for quality assurance. © 1993.