Microbial risks in food franchise: A step forward in establishing ideal cleaning and disinfection practices in SSOPs

Microbial contamination in coffee specialty franchises using uniform processing procedures in Korea was examined. Cleaning or disinfection practices for sanitation standard operating procedures (SSOPs) are proposed. For each processing step, food materials and associated processing environments were...

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Bibliographic Details
Published in:Journal of food safety 2019-04, Vol.39 (2), p.n/a
Main Authors: Park, Jong Myong, Lee, Ah Reum, Hong, Ji Won, Ghim, Sa‐Youl
Format: Article
Language:English
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Summary:Microbial contamination in coffee specialty franchises using uniform processing procedures in Korea was examined. Cleaning or disinfection practices for sanitation standard operating procedures (SSOPs) are proposed. For each processing step, food materials and associated processing environments were tested for heterotrophic bacteria (HB), Escherichia coli, coliform, and Staphylococcus aureus. Existing SSOP cleaning or disinfection practices were also evaluated. Ice‐making procedures revealed coliform and HB contamination in all coffee houses, with high HB contamination on several supplementary food materials and associated food utensils. Microbial loads in food materials or final products were high on structures and materials that are difficult to clean and disinfect. Staphylococcus species contaminated food machinery and utensils directly contacted by food handlers. Based on our analysis of cleaning and disinfection practices in each franchise's SSOPs, current practices should be complemented to ensure food safety. Our results provide a foundation for developing sanitation standards optimized for coffee specialty franchises. Practical applications Franchise brands operating collectively require well‐established sanitation practices such as sanitation standard operating procedures (SSOPs) to ensure food safety and quality. Microbiological studies were performed to evaluate coffee processing procedures and environments at specialty franchise brands. Hygiene practices in SSOPs were simultaneously evaluated to examine cleaning and disinfection procedures. In several processing procedures and associated processing environments, coliform and Staphylococcus aureus were detected on food handlers' hands, gloves, and hand‐accessible areas of food utensils or machinery simultaneously. Coliforms were also detected in edible ice cubes and on related utensils or machinery for ice production or storage (ice‐making machine, ice‐bin). Heterotrophic bacteria (HB) were detected at high densities in sugar syrup (under‐using) and edible ice (during production and storage). Particularly, HB concentrations increased during processing. Thus, microbial contamination is increased by various factors during processing, particularly inappropriate cleaning or disinfection of utensils or machinery. Evaluation of cleaning and disinfection practices for each franchise's SSOPs revealed that the cleaning and disinfection practices for machinery or utensils accessible to worker's hands must
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12606