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The purpose of this study was to present management guidelines for critical control points by analyzing microbiological hazardous elements through screening Potentially Hazardous Foods (PHF) menus in an effort improve the microbiological quality of foods prepared by restaurant operations. Steamed spinach with seasoning left at room temperature presents a range of risk temperatures which microorganisms could flourish, and it exceeded all microbiological safety limits in our study. On the other hand, steamed spinach with seasoning stored in a refrigerator had Aerobic Plate Counts of 2.86±0.5 log CFU/g and all other microbiological tests showed that their levels were below the limit. The standard plate counts of raw materials of lettuce and tomato were 4.66±0.4 log CFU/g and 3.08±0.4 log CFU/g, respectively. Upon washing, the standard plate counts were 3.12±0.6 log CFU/g and 2.10±0.3 log CFU/g, respectively, but upon washing after chlorination, those were 2.23±0.3 log CFU/g and 0.72±0.7 log CFU/g, respectively. The standard plate counts of baby greens, radicchio and leek were 6.02±0.5 log CFU/g, 5.76±0.1 log CFU/g and 6.83±0.5 log CFU/g, respectively. After 5 minutes of chlorination, the standard plate counts were 4.10±0.6 log CFU/g, 5.14±0.1 log CFU/g and 5.30±0.3 log CFU/g, respectively. After 10 minutes of chlorination treatment, the standard plate counts were 2.58±0.3 log CFU/g, 4.27±0.6 log CFU/g, and 4.18±0.5 log CFU/g, respectively. The microbial levels decreased as the time of chlorination increased. This study showed that the microbiological quality of foods was improved with the proper practices of time-temperature control, sanitization control, seasoning control, and personal and surface sanitization control. It also presents management guidelines for the control of potentially hazardous foods at the critical control points in the process of restaurant operations.

Management of Critical Control Points to Improve Microbiological Quality of Potentially Hazardous Foods Prepared by Restaurant Operations