A SURV'EY OF PROCESS HYGIENE AND ASSOCIATED FOOD HANDL,ER PRAC;T-ICES IN A RETAIL GROUP IN THE WESTERN CAPE, SOUTH AFRICA

Abstract

The continuing high incidence of food-borne diseases has made food safety a global concern and the potential of food handlers and the environment to act as vectors in the transmission of food-borne disease remains significant. In recent years, increased consumer awareness, fastidious specifications of export clients and vigorous advertising campaigns have put pressure on the retail industry, leading to a considerable degree of rivalry. New regulations governing the application of safety managements systems such as the issuing of certificates of acceptability, hygiene systems auditing and the Hazard Analysis Critical Control Point (HACCP) system have replaced the traditional concepts of quality control with its emphasis on end-product monitoring. With the exception of Total Viable Counts, legislation in South Africa governing acceptable levels of indicator organisms on the hands of food handlers, on the surfaces and in the air of food handling premises is limited. This study was conducted amongst a randomly selected sample of retail outlets in the Western Cape Province of South Africa, specifically targeting the delicatessen sections where high-risk ready-to-eat foods are sold. In the study the personal and general hygiene practices of food handlers and their levels of food hygiene training were evaluated concomitant with the occurrence of indicator microbiota (including Total Viable Counts, Total Coliforms, Escherichia coli, members of the family Enterobacteriaceae and Staphylococcus aureus) on hands and aprons. The delicatessen sections were further investigated in terms of airbome concentrations of these organisms and their relationship to ventilation and lastly, the interactions between microblota and food handler practices were assessed. The majority of food handlers were found to conform to the requirements as stipulated in the Health Regulations promulgated under the Health Act (Act 63 of 1977) as well as related directive documents such as the SABS 049 (2001) and the Codex Alimentarius (1997). The results, however, reiterated the need for proper and continuous staff training in personal and general hygiene~ Reporting of illness, long fingemails and the wearing of jewellery and dressings that are not moisture-proof were issues of particular concem. Total Viable Counts on hands and aprons conformed to the Soutb African national standard of 1 x 102 cfu.cm-2 without exception. When Total Coliforms on hands and on aprons were compared to the general microbial target value of <2.5 cfu.cm-2 after disinfection (as suggested in the literature), 32% of food handlers were found to have exceeded the limit with regard to hands and 8% with regard to aprons. No Significant statistical correlation could be found between the occurrence of organisms on hands and their occurrence on aprons and in general, correct food handling practices were adhered to by the majority of the respondents. Since no microbiological guidelines exist in South Africa with regard to airbome microbial load, counts obtained in this study were compared to available literature and appeared relatively low. Apart from Enterobacteriaceae counts that differed significantly between the three groups of visitors (Group 1: below normal; Group 2: normal and Group 3: above normal) and Total Viable Counts that differed between the two ventilation groups (Group 1: extractor fan and air conditioner and Group 2: extractor fan or air conditioner or fan), no statistically significant differences existed between the bioaerosol counts and the selected physical parameters of the delicatessen sections. Therefore the occurrence of organisms was likely to have been related to environmental influences rather than aspects such as the type of ventilation, temperature and number of clients. The only tangible interactions between microbiota and food handler practices were, therefore, in terms of Enterobacteriaceae counts on aprons, and differences between respondents who had received training in personal hygiene and those who never received training, as well as between respondents who had received training in general hygiene and those who never received training. Negligible counts of Escherichia coli were found throughout the study. In conclusion, improper training could present a greater risk to food safety than no training at all and, as prescribed by the Codex Alimentarius (1997). Only properly trained staff should be allowed to work in the delicatessen. Service providers of training courses, whether in-house or external, should be credible and of high quality. In order to ensure that hygiene practices are not compromised, the number of food handlers working a specific shift should be varied according to the number of clients visiting an outlet. Furthermore, it is advisable that extractor fans as well as air conditioners be used in all the outlets and that a positive airflow be maintained from the delicatessen sections outward. Environmental regulating mechanisms should be adapted to minimise bioaerosol counts and air-intake vents should be located so as to avoid the intake of contaminated air. Bioaerosol monitoring should, in addition to other routine microbiological analyses, be conducted on at least a six-monthly basis to ensure that ventilation systems are effective. Finally, it is advised that the retail group studied establish and maintain clear policy and procedures regarding bioaerosol control in highrisk areas.