Critical control points for preparing chicken meals in a hospital kitchen

There are many concerns about the sanitation practices used in the preparation of the foods and the occurrence of the gastrointestinal illness affecting mainly peoples who eating in hospital. Therefore, the purpose of this study was to determine the microbiological quality of chicken roasted and chicken pane meals preparing in summer and winter season in the hospital kitchen of the National Institute of Urology & Nephrology. Flow diagrams and microbiological testing of samples collected along the production line and swabs from surfaces, utensils, and equipments were used as indicator to meals safety in this work. Different food samples were examined for counts of aerobic colony bacteria, spore forming bacteria, yeast and molds, Escherichia coli, total coliform, Staphylococcus aureus, and presence of Salmonella. Swab samples were also taken from surfaces, utensils, and equipments for microbiological analysis. Results showed contamination of raw chicken, onion, egg and spices, multiplication of the microorganisms during thawing and cutting of chicken, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered Critical Control Points (CCPs). The results stress the importance of the implementation of training for nutritionists and food handlers to prevent foodborne diseases. Hazard Analysis Critical Control Point (HACCP) system can be also use to control the safety and quality of prepared meals.