Rengöringskontroll hos livsmedelsföretagare: En undersökning hos pizzerior, skolor och förskolor i Härnösands kommun
Independent thesis Advanced level (degree of Master (One Year)), 20 credits / 30 HE creditsStudent thesis
Hygiene control among food business operatorsA study in the municipality of Härnösand
This investigation studies how food business operators handle hygiene in the municipality of Härnösand. This project also examined whether routines and documentation for hygiene are available and whether the food business operators have knowledge of the basic conditions of food hygiene. The investigation was carried out through inspections based on the ATP method, where a luminometer and swabs were used. Through the ATP method measured the amount of product residue on a tool or a work surface after cleaning. Validation of the routines and documentation for hygiene were examined by asking questions of the food business operators. The selection was determined by the municipality of Härnösand and it included all pizzerias, schools and preschools. 150 samples were taken in this investigation, which showed an outcome of 66 % satisfactory, 13 % unsatisfactory and 21 % receiving a comment. The results show that there are food establishments that prepare vegetables with unclean tools. Deficiencies in the mechanical cleaning have been identified and it is partly due to ignorance and carelessness from the food business operators. There were two schools and six pizzerias that had written routines, while the other 26 food establishments had verbal routines. Many of the food business operators, all schools and 12 pizzerias in this study had received training in food hygiene. With respect to the cleaning samples many food business operators were able to draw inferences that changes in their cleaning method would result in better cleaning results. According to this study, many food businesses in the municipality of Härnösand had insufficient knowledge about the basic conditions of hygiene. In order to know which cleaning method is right and to know that the cleaning is working, a food business should acquire knowledge and education.
Place, publisher, year, edition, pages
2010. , 47 p.
food business operators, food hygiene, ATP method
IdentifiersURN: urn:nbn:se:umu:diva-34964OAI: oai:DiVA.org:umu-34964DiVA: diva2:327230
Lavin Olofsson, Åsa, universitetsadjunktViström, Sofie