THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN

Abstract

In this research, temperature levels and microbiological quality of served meals produced in Balcalı Hospital Kitchenfrom 2015 to 2017 years were evaluated. The temperatures of 7316 dishes (1812 normal and 5504 diet menus) wereanalyzed statistical. The recorded temperatures of hot served-normal menu dishes showed riskier holding temperatures(<55 °C) than dietary dishes (P <0.001). However, cold served dishes showed more safety holding temperatures (≤8°C) than hot-served meals except for salads which were served immediately after preparation (P <0.001). Sauced andone-pot dishes were served at safer temperatures (≥63 °C) than pastries and pasta dishes due to their productionmethods (P <0.001). Microbiological analyses of the meals were found suitable for the legislation. E. coli, S. aureus andSalmonella spp. were not found in any samples. Finally, the temperature evaluation of prepared meals was considered asignificant part of the HACCP system and a mandatory factor for guaranteeing food safety.