Hazard analysis and critical control points (HACCP) program implementation possibility during the preparation of lettuce salad served at State University of Londrina university restaurant

Simone Palma Favaro, Rosicler Balduino Nogueira, Clarice Fujiko Yonemitsu, Massami Shimokomaki

Abstract


The possibility of Hazard Analysis and Critical Control Points – HACCP- system implementation was evaluated at University Restaurant (UR) of State University of Londrina (UEL). A study was designed to assure the safety of vegetables served as raw salad. Lettuce salad was taken as example. After checking the Good Manufacturing Practice it was verified further that UR presented the necessary conditions to allow the HACCP system implementation for this product. The chemical, physical and biological hazards were checked throughout lettuce salad preparation and the critical control points were identified at raw material (CCP chemical), washing (physical CCP) and disinfecting step (biological CCP). Preventive and monitoring measures were also established in order to assure a safe lettuce salad provided by the UEL-UR.


Keywords


Food safety; Lettuce salad; HACCP; University restaurant.



DOI: http://dx.doi.org/10.5433/1679-0359.2001v22n2p185

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional