Hazard Analysis and Critical Control Point Evaluation of School Food Programs in Bahrain

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Abstract
Hazard analyses were conducted in six food preparation sites and 16 school canteens in the State of Bahrain. Sandwiches made with cheese, meat, eggs, liver, and beef burgers were prepared in small shops or a bakery outside schools. Foods were cooked between 4 and 5 a.m. Time-temperature exposure during cooking was adequate to kill vegetative microbes and their spores, but potential for recontamination existed from the hands of food workers, utensils, and cloths and sponges used for wiping. All foods were left at room temperature before they were transported in vans to schools where they were also kept at room temperature between 17°C and 41°C. Air temperature inside the canteens during this investigation was between 18.5 and 28°C with a relative humidity of 65 to 70%. Hazard analyses, which included observation of operations inside school canteens and sites of food preparation, measuring temperatures, and interviewing workers and consumers (teachers, students) were carried out. Hazards were primarily associated with preparation of foods long before they were consumed, physical touching of products, and holding foods at room temperature after preparation. Holding foods at room temperature would have allowed germination of bacterial spores and multiplication of microbes. Reheating of foods was not practiced. Health promoters must be aware of these hazards and need to educate food workers, administrators, and the public on the methods of prevention.

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