Food hygiene assessment in catering establishments in Hay Hassani district-Casablanca

Abstract

Contaminated food is responsible for a significant amount of illnesses. In Morocco, it has becomea worryingconcern.Numerousawareness campaigns areconducted towarn the population againstthe risks of such scourgein ways that will prevent foodborne illness. Lawful commissions are in chargeofexaminingand ensuring food safety in production and catering establishments, in addition to the assessmentof food poisoning risks. The aim of this study is to evaluate the hygienic qualityof food handling, preparation, and storage in catering establishments within Hay Hassani prefecture in Casablanca. During the period 2006-2012 a total of 1765 food samples were taken and examined for microbiological quality tests. As analyzed, 562 per 1765samplesare declaredunhealthy for consumption. We note that some products were highly contaminated as compared to other products (p =0.001), specifically vegetable dishes, and meat dishes. In Hay Hassani district food is generally prepared and sold under unhygienic conditions, adequate corrective measures have been announced to improve hygienic practices.

Keywords

• food hygiene
• hygienic quality
• catering establishments
• casablanca