Food Protection Trends - February 2010 - 119

Rational: to evaluate the impact of a new approach to HaCCP, in-depth case studies using psychological interviews and documentary analysis were carried out in a wide range of hospitality businesses in Greater Manchester. the new approach to HaCCP was implemented in these businesses, and the research method was replicated at 6 month and 3 year periods to assess change. Results: the findings show notable improvements in food safety knowledge, attitude and behaviour, and a reduction or elimination of all previously identified barriers to food safety management, as a result of implementing the new approach to HaCCP. they also show how they can be maintained over time with minimum external pressure or involvement. Conclusions: the results of this study support the Fao/WHo guidance to governments on ‘evolving methods’ of HaCCP for sLDBs, and also provide in-depth psychological and practical insights into how this can be achieved and evaluated. Acknowledgments: the author would like to acknowledge the Fao, UK Fsa, University of salford and all businesses who took part, for their invaluable support. P2-36 Could LanguaL be Useful for Food Microbiological Risk Assessment? SIlVIA VIEGAS, Margarida saraiva, andreia Porto, and Luisa oliveira, Instituto nacional de saude Dr. Ricardo Jorge, av. Padre Cruz, Lisboa, 1649-016, Portugal Introduction: Microbiological foodborne diseases are a growing public health problem worldwide. to design public health policies and identify appropriate food safety measures, data on foodborne diseases surveillance and food monitoring systems need to be analysed together. In order to reduce uncertainties in risk assessment, it is very important to improve data quality, particularly regarding food classification and description. LanguaL (Langua aLimentaria) is a description-classification system that characterizes each food by a set of standard, controlled terms chosen from facets. LanguaL facilitates links to many different food data banks and is currently used in european euroFIR Composition Databases contributing to coherent data exchange. eFsa’s zoonoses reporting system classifies foods according its risk level by hazard. Rationale and Objectives: to assess LanguaL suitability for food microbiological risk assessment. Foods related to foodborne diseases reported by Portugal in 2008, were classified by LanguaL. eFsa and LanguaL classifications were compared. Results and Findings: Major contributory factors to microbiological risk like temperature misuse, raw material, are related to langual facets F. EXTENT OF HEAT TREATMENT, G. COOKING METHOD and J. PReseRVatIon MetHoD. also, facets C. PaRt oF PLant oR anIMaL, e. PHysICaL state, sHaPe OR FORM, H. TREATMENT APPlIED, K. PACKING MEDIUM and M. CONTAINER OR WRAPPING, R. GEOGRAPHIC PlACES AND REGIONS and Z. ADJUNCT CHARACTERISTICS OF FOOD describe food aspects that may be important to risk. the term “canteen” lacks in Preparation establishment descriptor of facet z. Conclusions: Results suggest that LanguaL may be adequate for microbiological risk assessment and could facilitate screening emergent problems, because it does not have risk oriented classification limitations. Furthermore, the use of the same Food Description system for composition, consumption and contaminant occurrence databases would allow data combination among networks improving food safety and food security at global level. FEBRUARY 2010 | FOOD PROTECTION TRENDS

Food Protection Trends - February 2010

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