Comparative study of visual inspections and microbiological sampling in premises manufacturing and selling high-risk foods

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Abstract
SUMMARY: The possible relationship between the results of a microbiological sampling programme and visual inspections carried out in local food-manufacturing premises was examined. Using five main parameters—overall appearance, personal hygiene, risk of contamination, temperature control, and training and education –a visual inspection rating score was established for each of the premises. A variety of high-risk processed foods, and specimens from hands, wiping cloths and environmental swabs were examined. The results from two study Periods indicated that there was an overall poor agreement between microbiological results and inspection ratings. On its own, neither sampling nor visual assessment reliably monitored the performance of the premises. A combined approach, using selective microbiological examination to support a system of standardized inspections, is suggested for monitoring food hygiene standards in premises selling high-risk foods