FoodSimplex as a Mean to Improve Portuguese Restaurants’ Goods Manufacturing Practices - Audit and Microbial Assessment

Abstract

Background: The consumption of meals at resturants has increased mass catering establishments. Such food services may present several risk factors for foodborne diseases, which have a substantial negative impact on public health. The smallest business with no technical or financial support struggles to comply with food safety European Regulation. The aim of this four years study was to assess Good Manufacture Practices (GMP) in Portuguese restaurants applying a designed food safety methodology, FoodSimplex, through audit data to determine good manufacture practices, and microbiological sampling of the meals before and after its implementation, by food groups according to their risk. Methods: FoodSimplex is a combination of four stages methodology, based on Hazards Analysis and Critical Control Point (HACCP), combined with technical-functional and food safety audits, with pretested checklist, training and microbial analysis (Mesophylic bacteria, Listeria monocytogenes, E. coli, Coagulase-positive staphylococci and Salmonella spp) of the meals served. Results: Results of the food safety audit for GMP parameters showed a general improvement with 80% compliance with the checklist subitems. The ready-to-eat food samples presented, regarding the total mesophilic aerobes count, a statistical significant change to acceptable and satisfactory condition (p-value= 0.029). 100% compliance, with acceptable and satisfactory results was observed for Listeria monocytogenes (p-value= 0.180) and for E. coli, coagulase-positive Staphylococci and Salmonella spp., all the food samples presented satisfactory results in the study (100%). Conclusion: At the end of the investigation period, a decrease in bacterial populations in food samples was observed with an improvement of the GMP audit data which indicated that the FoodSimplex methodology improved the food safety status of these establishments.