Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups

Abstract

Different production units within an instant soups manufacturer facility were compared by bioluminescence method detecting surface hygiene and sanitation quality. The evaluation was based on the limits determined by test examinations in the facility. It was confirmed that the results were influenced by the surface material and its condition (damage, roughening) as well as by complexity of the surface tested. The most important factor, however, was the attitude of different persons in charge of sanitation and preventive procedures. No influence was found of the type of the raw material processed (of animal or plant origin).

Keywords

• instant soups
• hygiene
• sanitation
• bioluminescence method