Implemented level of food safety system

Abstract

The purpose of this study was to determine HACCP knowledge, implemented level of food safety system and identify problems and obstacles that hinder the implementation of the HACCP system in food businesses in the Khartoum state. Also the study aimed to detect pathogens bacteria in particular Salmonella.spp and determine the microbial contamination of food product, especially Aerobic Plate count and Escherichia coli. According to data obtained from this study by survey questionnaire,(42%) of the respondents were found to have low HACCP knowledge, 20% of the respondents had satisfactory high knowledge .The most of the interviewed employees did not implemented food safety practices in food businesses. Twenty-four percent of respondents not recorded end-point temperature of all foods, (20%) did not send food samples or swabs (28%) to the laboratory for testing bacterial contamination. The study indicated difficulties and barriers for the implementing of HACCP and food safety systems, Lack of knowledge on HACCP (82%), lack of cost (72%) lack of time (46%) Also there was no support from authorities (80%). The employees (56%) had volume paperwork, but they were needed simple guidelines (82%). While most of interviewers(92%) locking personnel training were the most common barriers in food businesses were recorded by the employees. a total of 100 samples of meat and meat products were collected from factories and analyzed. Culture and different biochemical and serological tests were used to detect Salmonella.spp, Escherichia coli and microbial contamination especially Aerobic Plate count. The results showed that 4 (4%) of samples were positive for Salmonella spp. and 44 (44%) were positive for the presence of Escherichia coli. In addition to (71%) of samples exceed the limit 105 cfu/g of the Sudanese Standard for Aerobic Plate count test. The study concluded that HACCP and food safety system Knowledge is low in Khartoum state and there is a high microbial contamination on final product. We believe that there is a significant relationship between the knowledge of HACCP and the microbial content of the product. Further investigations are required to confirm these findings.