Comparative analysis of food safety system of food laboratories of a state university

Abstract

The study focused on the comparative analysis of the food laboratories of three campuses a State University. Food safety audits using Sanitation Standard Operating Procedure (SSOP) and current Good Manufacturing Procedures (cGMP) were instruments in evaluating the laboratories. Conformances were determined except on maintenance on hand washing and sanitizing facilities on SSOP categories and on warehouse and distribution of cGMP Guidelines . Comparative analysis on the conformances using Kruskal Wallis Analysis revealed significant difference only on the process and control of cGMP guidelines. To comply with the requirements of the SSOP and cGMP, it was recommended that food safety manual be developed, the improvement of plumbing system, coving, non-slip flooring, and provision of facilities like hand washing, screens of doors and windows, locker room; wearing of chef uniform only inside the laboratory; monthly water analyses; and provision of regular seminar for food safety trends, as well as procedural instructions for equipment were likewise recommended.