Abstract

Background:
Good hygiene and manufacturing practices in distribution and production kitchens aim to reduce the risk of infections and epidemics. Regular microbiological control of sanitary swabs and food is crucial for prevention in preschool institutions.

Aim:
The aim is to describe good hygiene practice (GHP), which includes sanitary conditions of premises, and good manufacturing practice (GMP), which includes food preparation, storage, and serving conditions in preschool institutions. A retrospective analysis of hygiene conditions and microbiological safety of food was performed.

Methods:
Description of production conditions in seventeen preschool institutions in Belgrade, with a retrospective analysis of results from January to December 2011.

Results:
Results show satisfactory outcomes: surface hygiene 99.7% (p=0.99), hand swabs 94.65% (p=0.95), nose swabs 5.35% positive for Staphylococcus aureus (p=0.055). One epidemic with the presence of Staphylococcus aureus in food and in swabs of employees handling the food. Food hygiene criteria meet 97.2% (p=0.97). The significance threshold used was p = 0.05.

Conclusion:
Analysis of GHP and GMP results in Belgrade, compared with global data, indicates that the outcomes are highly satisfactory.

Key words: Hygiene; GHP; GMP; Preschools; Staphylococcus aureus.