Abstract:

In this study, the contamination sources and the critical control points (CCP) have been determined in a catering company in Malatya. For this purpose, the HACCP plan of the catering company has been constituted to take some samples from the food, ambient air, drinking water, personnel and the ground, where the food is prepared. Totally, the samples were taken from 30 different points. As a microbiological indicator aerobic mesophylic bacteria (AMB), fecal coliform and mould/yeast levels have been analyzed at each step of the food preparation. The average AMB numbers; in the uncooked ground meat during preparation of oven-baked meatballs, the meatballs prepared before oven baking, the mixture which was added fries and the meatballs which were added sauce were determined 3.75 x 104, 2.75 x 105, 3.0 x 104ve 3.25 x 10cfu/g respectively, the average fecal coliform numbers were determined 1.75 x 10, 4.25 x 103, 1.75 x 103ve 1.5 x 102cfu/g respectively. After oven baking, the AMB and the fecal coliform levels were determined under detection limit. Twenty five samples were taken from the ambient air, drinking water, personnel and the ground where the food is prepared. In nine of them; AMB, fecal coliform and mould/yeast were determined. It is stated that chopping board used in kitchen and refrigerating chamber played a critical role in contamination of meats. Additionally, the food store, hands of the kitchen personnel, personnel toilet door handle, chopping board for vegetables, cutting machine for vegetables and mixer played a critical role in cross contamination of foods

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