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首页> 外文期刊>Journal of Health and Environmental Research >Hazard Analysis Critical Control Point (Haccp) Assessment of Regulated Premises: An Assessment of Standard Hotels in Ilorin Metropolis
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Hazard Analysis Critical Control Point (Haccp) Assessment of Regulated Premises: An Assessment of Standard Hotels in Ilorin Metropolis

机译：管制场所的危害分析关键控制点（Haccp）评估：伊洛林都会区标准酒店的评估

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Food safety issues in developing countries are mostly centered on illnesses that are linked to poor hygiene but food hygiene in hotels remains an area of concern. Hospitality Industries are known to provide food, drink or accommodation to people who are away from home. Food poisoning can arise from public eating places like hotels and restaurants as a result unhygienic food preparation. The purpose of the study was to assess the HACCP compliance of standard hotels in Ilorin metropolis, Kwara state. Purposive sampling was used with laboratory component carried out in five standard hotels in Ilorin metropolis and the hotels with alphabets. Data were obtained through on-site observation using checklist and face to face interview.15 food samples (fried rice, white rice), 12 hand swab samples and 7 seven water samples were collected to determine the hygienic level of the food. Data collected were analyzed using descriptive statistics and the results were presented using charts and tables. Proteus mirabilis, Proteus vulgaris, S. aureus, Klebsiella pneumonia, Pseudomonas aeruginosa and Candida albicans were isolated in various foods, water and hand swab. The total viable count was below 10sup5/supCFU/g in all the seventeen (17) samples with 1.71 – 86.82 x 10sup2/sup CFU in food, 1.65 – 12.2 x 10sup2/sup CFU in hand swab and 10.63 23x10sup2/sup CFU in water samples. From the findings, the food samples found to be within the marginal aerobic colony count limits according to the International Commission for Microbiological Specification for Foods (ICSMF, 1978). This implies that, though the food samples were within limits of acceptable microbiological quality, there might have been possible hygiene problems either in the preparation of the food or in handling of the food. From the checklist, it was revealed that majority (95%) of the hotels (B, C, D, E, F, G, H, I) did not meet the HACCP requirement. The study revealed that the concept of HACCP was not understood and that this could be impacting on the general food hygiene standards and food-handling practices of personnel. Therefore, there is need to implement HACCP system to prevent food poisoning outbreaks and the hotels can easily adapt the strategy only if law enforcers could put strict monitoring in place.
机译：发展中国家的食品安全问题主要集中在与不良卫生有关的疾病上，但是旅馆的食品卫生仍然是一个令人关注的领域。众所周知，酒店业为外出的人们提供食物，饮料或住宿。由于不卫生的食物准备，可能会由于旅馆和饭店等公共饮食场所而引起食物中毒。这项研究的目的是评估Kwara州Ilorin大都市标准酒店的HACCP符合性。在伊洛林（Ilorin）大都会的五家标准酒店和带有字母的酒店中，采用有针对性的抽样以及实验室组成。通过使用检查表和面对面访谈的现场观察获得数据。收集了15个食物样本（炒饭，白米），12个手拭子样本和7个七个水样本，以确定食物的卫生水平。使用描述性统计数据分析收集的数据，并使用图表和表格显示结果。在各种食物，水和手拭中分离出了变形杆菌，寻常变形杆菌，金黄色葡萄球菌，肺炎克雷伯菌，铜绿假单胞菌和白色念珠菌。在所有十七（17）个样品中，食品中的总生存率低于10 5 CFU / g，其中食品中的CFU为1.71 – 86.82 x 10 2 CFU，1.65 – 12.2 x 10 <棉签中的sup> 2 CFU和水样中的10.63 23x10 2 CFU。根据调查结果，根据国际食品微生物学规范委员会（ICSMF，1978），发现食品样品在需氧菌落的边缘计数范围内。这意味着，尽管食品样品在可接受的微生物质量范围内，但在食品制备或食品处理中可能存在卫生问题。从清单中可以看出，大多数酒店（B，C，D，E，F，G，H，I）（95％）不符合HACCP要求。该研究表明，HACCP的概念尚未被理解，这可能会影响一般食品卫生标准和人员的食品处理习惯。因此，有必要实施HACCP系统以防止食物中毒暴发，并且只有在执法人员可以进行严格监控的情况下，旅馆才能轻松地采用该策略。

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