Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case study

Abstract

A study was carried out to verify the appropriateness of the Hazard Analysis and Critical Control Point (HACCP) plan adopted in a school catering facility. To that end, the microbiological quality of foods, the correct implementation of special diets (lactose- and gluten-free) and the nutritional value of foods were assessed. Thirty-six samples of lactose-free and 87 samples of gluten-free special diet food preparations were subjected to microbiological, chemical, and nutritional analyses. The data collected demonstrate the effectiveness of the HACCP plan in reducing the occurrence of microbial and chemical (lactose and gluten) cross-contamination. The data obtained from the nutritional analyses showed that the dietary intake provided by the meals under study was satisfactory.

Keywords:

• food safety
• special diets
• HACCP
• gluten-free
• lactose-free

Acknowledgement

The authors wish to thank Dr Tanya Luchetti, food hygienist, city of Pesaro for her collaboration in this research study.