abstract
- The main aim of the present work was to study the influence of working conditions and practices of food handlers on physico-chemical and microbiological quality of fresh-cut lettuce salads produced in a catering unit. Twenty one visits were performed, checking all steps from lettuce reception until fresh-cut lettuce salad preparation. Even though the catering unit has implemented an HACCP plan, some non-conformities were detected on personal hygiene practices of the food handlers that should be corrected. Regarding green salad preparation two sanitizing treatments, diluted solutions of acetic acid (vinegar) and chlorine-based tablets, were applied. However, the former treatment should not be used because it did not guarantee food safety of the final product. On the other hand, the recommendations of chlorine-based tablets’supplier must be followed strictly. Regarding chlorine species, only free chlorine was detected. Furthermore, no free chlorine and chloramines were detected in the final product. In conclusion, this work allowed us to establish several practical recommendations to improve the efficacy of the washing + sanitizing steps followed on the preparation of fresh-cut lettuce salads.