HACCP MODELS FOR QUALITY-CONTROL OF ENTREE PRODUCTION IN HOSPITAL FOODSERVICE SYSTEMS .2. QUALITY ASSESSMENT OF BEEF LOAVES UTILIZING HACCP MODELS

  • 1 January 1978
    • journal article
    • research article
    • Vol. 73  (5) , 530-535
Abstract
HACCP models were developed for quality control of entrée production in three hospital foodservice systems: Conventional, cook/chill, and cook/freeze (1). The three systems were stimulated in a laboratory to evaluate the effectiveness of the HACCP models for quality control and to generate quantitative data for evaluating and comparing the quality of beef loaves produced under controlled conditions. Attributes measured were weight (yield) and microbiologic, nutritional, and sensory qualities. The only significant difference in the beef loaves among systems was sensory quality. Scores for overall acceptability of beef loaves in the conventional system were significantly greater (P less than 0.05) than for those of the cook/chill and cook/freeze systems. The HACCP models were effective quality control tools for entrée production; implementation of the HACCP system is recommended for hospital foodservices. The importance of the time-temperature critical point for monitoring control points in hospital foodservice systems is emphasized.

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