Food safety inspection of tas kebab and salad processing line in a catering company

• Published in: Czech Journal of Food Sciences Vol. 40; no. 2; pp. 147 - 153
• Main Authors: Soyutemiz, Gul Ece, Cetinkaya, Figen, Sunguc Cinar, Basak, Elal Mus, Tulay, Yibar, Artun, Dogan, Merve
• Format: Journal Article
• Language: English; Czech; Slovak
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2022; Czech Academy of Agricultural Sciences
• Subjects: Aerobic bacteria; b. cereus; Bacteria; Catering; Coagulase; Coliforms; Cutlery; Disinfection; Food; food business; Food inspection; Food safety; Food service; Health risks; Hygiene; Inspection; Knives; l. monocytogenes; Meat; Public health; Raw materials; ready-to-eat food; Safety; Toxins

This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas keba...