HYGIENIC QUALITY OF UTENSILS UTILIZED IN INSTITUTIONAL RESTAURANT AND SANITIZATION EFFICIENCY

Investigations of the utensils showed that 83,33% of the wooden paddle and 73,33% of the stainless steel containers had high counts of Aerobic plate Count, APC, (<20CFU/cm(2)) and were classified as ''hazardous'' or ''unsatisfactory'', according to standards of public health. Eighty percent of the knives and 20% of alumminium baking pans used in the processing of roast beef were out of the standards. S. aureus was isolated from the wooden paddles, stainless steel containers and knives and C.perfringens was isolated from the stainless steel containers. Sanitization of utensils such as knive, alumminium pans and stainless steel containers reduced APC in such a manner that all these samples were within the standards of ''acceptable'', ''good'' or ''normal''. The sanitization pf wooden paddles caused inhibition to S. aureus and C.perfringens, but did not result in satisfactory reductions on APC and the monitoring revelead microbiological counts at levels ''dangerous'' and ''insatisfactory'', due to difficulties to sanitize these kind of material.