The new techniques used in fine dining, with increasingly complex preparations, require HACCP self-monitoring systems that cover the entire process and simplify control in any collective catering establishment<\/strong>. Vacuum cooking, molecular gastronomy, spherification, foams, the use of hydrocolloids\u2026 Kitchens increasingly resemble a laboratory; chefs\u2019 imagination is booming, and nowadays it no longer surprises us to see dishes at buffets such as raw items, ceviches, or low-temperature cooked foods. Foods that require special attention to ensure they are safe from a hygienic-sanitary standpoint. <\/p>\n\n At HS Consulting<\/strong>, our technicians, Public Health experts<\/strong>, carry out thorough inspections in all areas involved in food safety, from receiving products from the supplier, storage, disinfection processes, preparation, cooking, through to serving the dish to the end consumer.<\/p>\n\n Most of the incidents detected in our audits are related to cross-contamination<\/strong>, the process by which ready-to-eat foods can come into contact with pathogenic bacteria (which can transmit foodborne illnesses to consumers). Encouraging frequent handwashing, separating raw foods from cooked foods, avoiding the crossover of utensils, and maintaining good cleaning and disinfection are some of the good practices to ensure food safety. <\/p>\n\n In our laboratories, HS LAB, we have analysed 70,000 samples so far this year. These samples are activities to verify that the process is under control. <\/p>\n\n The analyses show that 83% of tests, globally, are microbiologically compliant.<\/p>\n\n <\/p>\n\n In the table below you can also see these averages for other types of tests.<\/p>\n\n By parameter, most non-compliant results are caused by coliforms (Enterobacteria)<\/strong> and, within this family, Escherichia coli.<\/em> This indicator in prepared foods may indicate that there has been cross-contamination.<\/strong> Another marker used is Staphylococcus aureus. <\/em>However, the latter indicates poor food handler hygiene.<\/p>\n\n Offering a quality product\u2014tasty dishes with complex, innovative, and artistic preparations\u2014while ensuring food safety and hygiene is undoubtedly one of the major challenges in these times of commitment to fine dining for the great chefs of this country.<\/p>\n\n Author: Juli\u00e1n Serrano<\/strong> Fine dining raises gastronomic standards, but it requires strengthening HACCP and good practices to prevent cross-contamination and ensure food safety.<\/p>\n","protected":false},"author":1,"featured_media":1556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[106],"tags":[109,108,111,96,110,107,112],"class_list":["post-1555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety","tag-cross-contamination","tag-fine-dining","tag-food-handler-hygiene","tag-food-safety","tag-good-hygiene-practices","tag-haccp","tag-hygienic-sanitary-audits"],"yoast_head":"\nMost frequent incidents<\/strong><\/h4>\n\n
Enterobacteria and E. coli, the most frequent microorganisms<\/strong><\/h4>\n\n
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