Evaluation of HACCP System Implementation on the Quality of Mixed Fresh-Cut Salad Prepared in a University Canteen: A Case Study

The increasing awareness that foods can represent vehicles for health risk factors has caused scientists and public authorities to multiply their efforts to reduce these risks to within acceptable limits. Nevertheless, some challenging issues still remain unsolved and new ones have recently emerged, such as the increase in outbreaks of foodborne diseases originating from the consumption of meals at catering facilities. The study described in this article was aimed at evaluating the microbiological quality of mixed fresh-cut salads at an Italian university canteen operating in conformity with the hazard analysis and critical control point (HACCP) system. The effectiveness of the preventive and corrective measures taken was also assessed with respect to the frequency of unsatisfactory salad samples. During the investigation, E. coli, Salmonella spp., and Listeria monocytogenes were never detected. By contrast, a high number of samples exceeded the mandatory or suggested limits for food processing hygiene (in terms of mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, and sulfite-reducing clostridia counts). Despite the introduction of a series of preventive and corrective actions, the results were only partially satisfactory; this was most likely due to the impossibility of having available an adequate level of human resources that are indispensable to correctly putting the HACCP procedures into daily practice.