Garayoa, M.R. (Mª Roncesvalles)
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- Hospital plate waste assessment after modifications in specific dishes of flexible and inflexible food ordering systems(2022) Garayoa, M.R. (Mª Roncesvalles); García-Marcos, L. (Laura); Urdangarin, C. (Claudia); Paiva, B. (Bruno); Hernández, C. (Carla); Santos, D. (Diana); Vitas, A.I. (Ana Isabel)Previous studies on hospital food waste have focused on raising awareness among patients about this problem. The aim of the study was to quantify the food waste in a flexible and inflexible ordering system from a hospital located in the north of Spain in order to implement specific modifications to reduce the waste. The avoidable waste of 15 dishes was determined in the flexible (choice menu) and inflexible (basal diet) ordering system by weighing the avoidable waste from the same dish and diet by conglomerate. Milk, chicken and lunch fish generated more than 25% of plate waste and were classified as critical dishes, with the choice menu being the one that obtained the lowest percentages of waste. The implemented modifications in the case of milk (reducing the serving size) did not decrease the waste percentage. By contrast, the new chicken recipes and the increased fish variety in the inflexible ordering system decreased the plate waste in both dishes from 35.7% to 7.2% and from 29.5% to 12.8%, respectively. Identifying critical dishes, implementing actions to reduce the food waste and monitoring the progress are essential measures to decrease plate waste in hospitals.
- Catering services and HACCP: temperature assessment and surface hygiene control before and after audits and a specific training session(Elsevier, 2014) Díez-Leturia, M. (María); Garayoa, M.R. (Mª Roncesvalles); Bes-Rastrollo, M. (Maira); Vitas, A.I. (Ana Isabel); Garcia-Jalon, I. (Isabel)Proper application of HACCP in catering services involves monitoring decisive critical points. The purpose of this study was to assess food temperatures and surface hygiene control in two catering services in Navarra (Spain) at two different time periods: the first one after implementation of the HACCP system and the second period, after the initial supervision through audits and a specific training session regarding temperatures of products and hygienic conditions of surfaces and equipment because the majority of detected nonconformities were related to these parameters. The recorded temperatures of 650 cooked food products within the first period showed that only 65.1% of the hot dishes had a temperature higher than 65 °C, in accordance with Spanish legislation, and 12.9% of them showed a risky holding temperature (<55 °C). However, the percentage of noncomplying dishes was reduced by a half after the training session (p < 0.001). Since the significant differences observed in recorded temperatures were related to the type of meal (with or without sauces) and the type of cooking procedure, a lower safe criterion for the retention of hot dishes was suggested if the temperature is continuously maintained over 55 °C until serving. With regard to cleaning and disinfection, 18.3% of the 600 analyzed surfaces did not meet the established cleaning criterion (≤100 CFU/25 cm2) in the first period, while in the second period this percentage was reduced to 13.6% in both catering businesses (p = 0.021). The dirtiest surfaces were equipment such as cutting boards and meat slicing machines (>26%) compared to utensils for distribution (12.0%). As the impact of dirty surfaces on the hygienic quality of a finished product will depend on which step was being taken during dish elaboration when equipment or utensil was used, it is suggested that more restrictive limits be established regarding utensils and equipment that are in direct contact with the finished product (≤1 CFU/cm2). Results of the study demonstrate that a specific training session on these items has improved the temperature control of prepared meals and the effectiveness of cleaning and disinfection, essentials for guaranteeing the hygienic quality of prepared foods.
- In vitro mutagenicity assessment of fried meat-based food from mass catering companies(Elsevier, 2021) Garayoa, M.R. (Mª Roncesvalles); Lopez-de-Cerain, A. (Adela); Sanz-Serrano, J. (Julen); Vitas, A.I. (Ana Isabel); Azqueta, A. (Amaya)The current article aimed to evaluate the in vitro mutagenicity of ten fried meat-based food extracts obtained from different catering companies from Navarra (Spain). A miniaturized 6-well version of the Ames test in Salmonella typhimurium TA98, and the in vitro micronucleus test (OECD TG 487) in TK6 cells were performed. None of the ten extracts of fried meat-based food induced gene mutations in S. typhimurium TA98 with or without metabolic activation, but five induced chromosomal aberrations after 24 h treatment of TK6 without metabolic activation. More studies are needed to check the biological relevance of these in vitro studies.
- Food safety and the contract catering companies: food handlers, facilities and HACCP evaluation(Elsevier, 2011) Díez-Leturia, M. (María); Garayoa, M.R. (Mª Roncesvalles); Vitas, A.I. (Ana Isabel); Garcia-Jalon, I. (Isabel)The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle- or highschool educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.
- Empresas de catering y seguridad alimentaria: valoración del sistema APPCC(Ediciones y Publicaciones Alimentarias, 2010) Garayoa, M.R. (Mª Roncesvalles); Vitas, A.I. (Ana Isabel); Garcia-Jalon, I. (Isabel)Las empresas del sector de la restauración o catering han experimentado un importante auge en los últimos años. Muchos de los brotes de transmisión alimentaria han tenido su origen en este sector, por lo que los organismos oficiales han revisado la normativa existente y han planteado nuevos sistemas para garantizar la seguridad alimentaria. El Reglamento Europeo 852/2004 y el Real Decreto 3484/2000 en España, recogen la obligatoriedad para las empresas alimentarias de aplicar sistemas de autocontrol, siguiendo los principios del sistema de análisis de peligros y puntos de control crítico (APPCC). A diferencia de la industria alimentaria, donde la implantación de este sistema ha sido relativamente sencilla, las empresas de catering presentan dificultades para su implantación y aplicación mantenida. Uno de los principales problemas se refiere a la figura del manipulador de alimentos, ya que se han descrito carencias en conocimientos, actitudes y comportamientos, observándose unas prácticas higiénicas incorrectas y un desinterés por la seguridad alimentaria. Así, el objeto de esta revisión es analizar la situación actual del APPCC en las empresas de catering y proponer un plan de acción para la mejora de la gestión de la seguridad alimentaria.
- Practices of deep-frying processes among food handlers in social food services in Navarra, Spain(Elsevier, 2021) Garayoa, M.R. (Mª Roncesvalles); Lopez-de-Cerain, A. (Adela); Vettorazzi, A. (Ariane); Sanz-Serrano, J. (Julen); Vitas, A.I. (Ana Isabel); Azqueta, A. (Amaya)Deep frying is one of the most used worldwide methods in food preparation, but controlling the oil quality (temperature and formation of polar compounds) is crucial. The main objective of this work was to assess the practices of food handlers with regard to the frying processes in social food services located in Navarra (a region of northern Spain). The study was performed in two phases: in the first one, a self-administrable questionnaire regarding the usual practices on food deep-frying processes was sent to the food services through the main social catering companies of Navarra participating in the study. In the second one, in situ monitoring of the frying practices was performed as verification tools of frying practices reported by food services and to check the oil quality. Almost half of the fryers exceeded the maximum recommended temperature to avoid the formation of toxic compounds (175 ◦C). Despite only one the fryers exceeded the maximum limit of polar compounds established by current Spanish regulation, the obtained values indicated that the oil had begun to degrade in 20% of the fryers. Oil temperature is an important factor that affects the quality of the oil. In addition, significant differences were found between the different frequencies of change or types of oils. We have noticed a lack of knowledge in relation to the risks associated to the bad management of frying oil. Therefore, it would be desirable to improve food handlers training in relation to this matter. Defining a periodic frequency of oil change according to its use and periodic controls of temperature and polar compounds (as part of the Hazard Analysis and Critical Control Point system), could be adequate tools to improve management of frying oil in food services.
- Evaluation of the Hazard Analysis and Critical Control Points (HACCP) System in small catering companies. Proposals for improvement(Servicio de Publicaciones de la Universidad de Navarra, 2013) Garayoa, M.R. (Mª Roncesvalles); Vitas, A.I. (Ana Isabel); Garcia-Jalon, I. (Isabel)The caterers provide food and beverages to people in schools, hospitals, workplaces and for leisure events. This sector, which has an important turnover in Spain, feeds a large number of people daily, so it has an important public health responsibility that requires adequate food safety management. In this sense, Regulation 852/2004 regarding the hygiene of foodstuffs includes the obligation of all food businesses to create, implement and maintain procedures based on the principles of the Hazard Analysis and Critical Control Point or HACCP. However, catering in Spain is a very fragmented sector with significant shortcomings regarding job satisfaction, training, motivation and job stability. These elements hinder effective implementation of HACCP despite the flexibility of the proposed Regulation 852 and the development of guidelines and materials. Therefore, the aim of this thesis was to analyze the problems in the implementation and sustained application of HACCP in small companies catering in Navarra in order to develop proposals for improvements that would facilitate the management of food safety through HACCP adaptation. In order to identify the principal barriers in the design and implementation of the system, data collected from 54 food services by our research group were evaluated. The main problems that were found included a lack of understanding of HACCP on the part of the company management personnel, inadequate training of staff which impedes putting the concepts and general knowledge acquired into practice, and the absence of guidelines and specific instructions to be followed by the food services in Navarra. We also studied the effectiveness of self-control systems based on HACCP systems that had already been established in 20 kitchens. Also taken into account in our study were the knowledge and behaviour of the food handlers, the adequacy of the facilities, and the microbiological quality of the work surfaces as well as the processed dishes. The major deviations found in our study included a lack of commitment and adherence to the system, due to the fact that only a small number of staff is involved in the HACCP, and the absence of appropriate prerequisite programs that could be of assistance in the production of safe food. These observations could explain the repeated deviations found in the two critical points that are especially important in the catering sector: production and maintenance temperatures of heated products as well as cleaning and disinfection of work surfaces and equipment that come in contact with food (26% and 28% of the analysed samples were incorrect, respectively). Therefore, based on the barriers and deviations found, we have proposed a number of specific materials that could facilitate the work of those in charge of small catering companies and users of HACCP. This proposal includes a guide for flexible application of the HACCP system in small catering establishments. In addition, graphic material, in the form of posters, has been developed. These posters send simple messages based on the Five Keys to Safer Food established by the World Health Organization in an attempt to draw the attention of food handlers regarding important aspects of safe hygiene practices that should be carried out in their daily work. In relation to the proposed guide, this is intended to help remind food workers of the basics of HACCP; the text is simple and easy to understand, presented in an attractive, eye-catching design. The guide is organized as a workbook in which prerequisites are especially relevant for facilitating system implementation. Another important part of the workbook is the handout that includes guidelines and recommendations for motivating people, putting special emphasis on achieving effective work teams.