HACCP in una mensa collettiva: checklist e controlli microbiologici.

Translated title of the contribution: HACCP (Hazard Analysis and Critical Point system) at a catering service: checklist and microbiological examination

G. M. Fara, P. Pasanisi, R. Raponi, M. Fabiani, G. B. Orsi

Research output: Contribution to journalArticle


The A.A. carried out a survey on the functioning of a catering service in Rome. The risk analysis assessment was performed by means of a checklist that collected systematically all data about the environment, the operators, the food and the catering process. The results of the microbiological analysis carried out in the CCP's showed that the general conditions of the catering service were not satisfactory, but also indicated the validity of the checklist used. This method showed a high predictive value and can be useful to improve the application of the HACCP system.

Original languageItalian
Pages (from-to)493-503
Number of pages11
JournalAnnali di igiene : medicina preventiva e di comunità
Issue number6
Publication statusPublished - 2000


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