Assessment of knowledge and applications of hygiene practices in the food service sector

Forty food service establishments were investigated in the Abruzzo region (central Italy) by two physical inspections and in the second one the managers were asked to fill a detailed checklist aiming at verifying the application of good hygiene practices and other regulatory requirements intended to all member states of the European Union. The results showed that training and personal hygiene were observed by most establishments (92.5 and 60%, respectively), as well as sanitation and update of supplier list (from 75 to 100% the first item and 87.5% the last). On the contrary, the major nonconformances regarded the registration documents, above all food traceability (90%), and storage for incoming raw materials (77.5%). The compliance to the investigated requirements did not depend on the size of food service establishment but it was strictly affected by the manager capacity or sensitivity. The specific points of the checklist (personnel, foodstuffs supplier, storage, temperature control, sanitation, personal hygiene, pest control, and registration documents) proposed in this study could facilitate and promote a good management of the food distribution system also to avoid the potential occurrence of health hazards for consumers.