46D-2 |
Management structure in foodservice business and its relation with the microbiological quality of their products |
M. CHÁVEZ-GÓMEZ, A. Valdez-Herrera, M. G. Gastélum-Franco, and G. V. Nevárez-Moorillón. Food Science and Technology Graduate Program, Universidad Autonoma de Chihuahua, P.O.Box 1542-C, Chihuahua, 31170, Mexico Hygiene standards application in foodservice establishments depends on many factors, including type of business, management structure and work environment. Some foodservice business have formal management, including Franchises, but others have informal management. The later is the situation of street booths and small local business. However, all of them are successful business in the local market, and have loyal clients and a demand for their products. The aim of this work was to correlate the management structure of different fast food establishments with the microbiological quality of their products. The study included franchises and local business (street booths and small local business) that sell hamburgers of similar ingredients composition. The organizational structure as well as the work environment of the different establishments was evaluated through interviews with managers and/or owners. The microbiological quality of the food products was evaluated with periodical sampling of their finished products. One important finding was that managers/owners are not aware of the Mexican federal sanitary regulations that theirs business are required to comply. Franchises had the best management structure and even have more strict sanitary regulations than those required by Federal Laws, but their work environment have deficiencies, including a high personnel rotation. Small local business have deficiencies in their management structure, but have an excellent work environments. Street booths does not have an organizational structure, as they are usually family business. According to the microbiological analysis, counts of total aerobic bacteria and total coliforms, were lower in Franchises. However, Franchises had the largest variation among sampling days. The fact that all business have variations in the bacterial count of their finished products, can be explained by a lack of control on the quality of raw materials and on the processing operations.
Session 46D, Foodservice
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