الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
This study aimed to assess the food safety criteria of services
used to preparation, cooking, holding and serving meals for (the female
students, department) in the Cairo University Dormitory Restaurant
and to adopt hazard analysis and critical control point (HACCP)
system during the period of 2017-2019 in order to assure a secure
supply of food for colleges students.
A total of 1950 random food and swab samples throughout
production chain then analyzed and monitored hazards
microbiologically , chemically and physically.
The HACCP system in this study implemented throughout
roasted chicken (n=240), fried rice (n=240), cooked potatoes (n=240),
peas (n=180), pickles (n=180) and food additives(n=300) entire
production chain.
Swabs of work surfaces conduct (n=480), and the handlers
hands (n=90) in catering services within the university dormitory
meals to assure a secure supply of food for college students.
The hygienic practices assessed during the handling of raw
food and cooking equipment on-site observations were done
.Evaluating food’ handlers knowledge, attitude and their practices
.Food safety training program were developed for improving safe food
handling practices
The results obtained appeared no contamination with L.
monocytogenes, Salmonella spp., Shigella spp., and Clostridium
perfringens before the applying of the HACCP system. While the
fluctuation within the microbial numerous total viable bacteria, total
molds, and yeasts, B. cereus, Staph. aureus, spore-formers, and
coliforms in served meals ascribed to inadequate handling or
processing procedures, multiplication of microorganisms during some
production steps of meals, poor hygiene of utensils, and equipment as
well as the survival of microorganisms to the cooking process.
The examined food samples in boiling, roasting, frying and
cooking steps were free from any detectable levels of
microorganisms before and after HACCP application. All the
products showed a high level of microbial load before applying the
HACCP system were to undetectable count or decreased in number
considerably after application of HACCP system.
Application of the HACCP framework shows a low rate of
examined microorganism with a decreasing percentage reached
100% of 1 or more microbial groups in serving step and p<0.05 which
demonstrates a critical impact of HACCP application.
Swabs samples analysis which taken before and after HACCP
application from handlers, utensils, equipment and work surfaces
observed different levels of significance in the reduction of microbial
load in one or more of selected examination.
A significant improvement was demonstrated for knowledge
about personal hygiene and related to rules for preparing safe food
after the training food safety program.
Keywords :Food safety; HACCP, Microbiological hazard; Catering
services; Criteria; Ready to eat meals, Safe food handling
and Food safety training.