Study on safety and quality aspects in restaurants based on HACCP in Allahabad city

Susmita Mandal; Ajay Kumar Singh; Baljor Singh; Kunal Singh; Sweta Singh; Vinay Kr Pandey

Study on safety and quality aspects in restaurants based on HACCP in Allahabad city

Authors
Susmita Mandal, Ajay Kumar Singh, Baljor Singh, Kunal Singh, Sweta Singh, Vinay Kr Pandey

Abstract
In India the restaurant food sector has experienced significant growth in the past few decades due to population growth. Despite the economic benefits of the sector, it has been recognized as a potential hazard to public health and implicated as one of the most frequent settings for food borne illness outbreak. Restaurants are not appropriately following the food safety guidelines in the country. The main objectives of the study to identify the hazard, implementation of HACCP and barriers faced while implementing HACCP in casual dining restaurants of Allahabad City. It was conducted in forty casual dining restaurants of Allahabad city with visual inspection as well as distribution of questionnaire among the forty participants are Restaurants managers and food handlers. In additional sample of surface of knife, plate and table mop were taken from four kitchens of casual dining restaurants for microbial analysis. The samples were contaminated with the bacterial colonies of E. coli, Salmonella enteritidis and Staphylococcus aureus which may be responsible for food poisoning or food borne illness to customers. The result on this study of restaurants had shown that 55% of restaurants were licensed and 45% was not licensed and the result obtained from questionnaire reflects the food handlers of restaurants attitudes towards food safety and there hygienic practices most of them have extensive knowledge about food safety and food handlers maintain the hygiene in the kitchen unit of restaurants. 85% of the restaurants, HACCP is not been implemented due to lack of HACCP training, knowledge and proper record operation during their daily jobs are not been recorded by 90% of them.. The inspection was done on the casual dining restaurants and were subjected to critical control points at storage, Issue to kitchen units, preparation for cooking, cooking containers/ utensils and services to prevent from hazard which are occurs at these sources of restaurants to provide safe food to the customers. This study confirm the difficulties faced by the managers and food handlers of casual dining restaurants to effective implementation of HACCP system 87.5% lack knowledge about it, too complicated, no time and 90% of them do not have financial and Economical resources. Specific training program are needed for an adequate implementation of HACCP in casual dining restaurants of Allahabad city.

Download | Pages : 06-09