Application of HACCP-based-SOPs in the University Canteen for improving food safety

Jatin Sharma, Rubina Rup, Harleen Kohli, NavroopDhillon, Supriya Gupta, AbhijitGanguli*

Department of Biotechnology & Environmental Sciences ThaparUniversity, Patiala-147004, Punjab This study identified the critical control points for applying Hazard Analysis & Critical Control Points (HACCP) based Standard Operating Procedures (SOPs) in the university canteen ( catering to about 600 students and faculties, staff per day) in order to prevent foodborne illness.Hand-to-food crosscontamination, contamination of food by foodservice employees and their contaminated hands, food preparation area hygiene and food service equipments were found to be important factors and therefore designated as CCPs( Critical Control Points) for HACCP. To initiate safety measures, workplace was cleaned thoroughly and charts depicting flowcharts and pictures on to how to abide by the guidelines of HACCP were pasted around the canteen kitchen .The Canteen employees were givenshort lectures regarding the guidelines of HACCP based SOPs. Further, proper hands and utensils washing, using suitable utensils, personal hygiene, cleaning, chopping of vegetables and sanitizing techniques along with demos. The employees were made aware of the hazards prevalent due to food contamination; for this employees were asked to wear clean outer clothing to prevent contamination of food equipment, utensils, linens, and single service and single-use articles. When moving from a raw food operation to a ready-to-eat food operation, employees were asked to wear a cleanable outer covering(vinyl apron) over clothing. They were asked to keep their fingernails trimmed, filed, and maintained so that the edges and surfaces are cleanable and also cover body hair to effectively keep hair from contacting exposed food, clean equipment, utensils, and linens. The employees were provided with head gears such as caps, gloves for washing utensils and serving food separately, a clean film for covering the left-over food stuffs and specific storage conditions for different types of food stuff. Instructions were followed up by one/more HACCP team students during all hours of service. The CCPs described above were verified and corrective measures introduced appropriately.Quality checks (microbiological analysis of random food samples) indicated substantial improvement in food hygiene over a period of two months of implementation of HACCP.