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Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Restaurant Kitchens on the Island of Ireland


Catering establishments such as restaurants, cafes and canteens are a major source of food poisoning outbreaks. The aim of the project was to identify hazards associated with food handling, storage, preparation and service in commercial catering premises throughout the island of Ireland. This was achieved through a microbiological survey, an audit of 100 catering establishments and a questionnaire survey of kitchen managers' current practices and food safety knowledge.
A number of key areas where catering establishments could improve hygiene and food safety practices were identified in the course of this study and appropriate remedial actions were recommended. The research report of this study is available on the safefood website at

Teagasc, The National Food Centre
University of Ulster
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