Integrating hazard analysis and critical control point (HACCP) systems in Cairo University dormitory restaurant.

Hazard analysis was implemented in Cairo University dormitory restaurant during the period of 2005-2008. The study shows the efficiency of HACCP system throughout meat and poultry entire production chain. A total of 1482 natural random samples through the production chain was microbiologically, chemically and physically monitored. Total bacteria, molds and yeasts, Bacillus cereus, Staphylococcus aureus, coliforms, Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., spore-forming bacteria and Clostridium perfringens were enumerated. Results of implementatio n of the HACCP system show a low incidence of studied microorganisms, with P<0.05 which indicates significant effect of HACCP application. No detectable levels of total aflatoxins or ochratoxins A in raw materials, as well as, pesticide residues in the final products were found. On the same line, a documented training in personal hygiene, good manufacturing practices (GMPs), cleaning and sanitation procedures and personal safety in addition to the rearrangement in the infrastructure of these establishments could improve yet more the microbiological quality of the served meals.