Identification of critical control points and risk factors during preparation of ‘Chicken and Salad' meal by low-income latina meal preparers

The study was conducted to estimate critical control points (CCPs) and food safety risk factors at the household level. A total of 60 Puerto Rican women residing in inner city Hartford, Connecticut were recruited and provided chicken breasts (CB), lettuce/tomatoes (LT) and spices to prepare ‘Chicken & Salad' in their home kitchens. Along with the observation, food and kitchen surface samples were collected at various stages of food preparation for microbial estimation. Before starting meal preparation, even participants' hands sample was also collected for microbial analyses. All the samples collected were tested for total bacterial counts, coliforms and the presence of common pathogenic genus (Campylobacter, Salmonella, Listeria, S. aureus). Participants were also interviewed to collect socio-demographic information and their attitude towards food safety. Following stages of meal preparation were identified as CCPs: 1) CB Thawing; 2) Cutting CB; 3) Hand washing in between (after handling CB and before handling LT) and 4) Washing LT. It was observed that only 25% washed their hands with soap and water in between. In tested pathogens, S. aureus was present most commonly in all the food and surface samples. Participants who did not consider food safety as ‘very important' were more likely to test positive for S. aureus on their hands (OR: 4.95; CI: 1.10 – 22.30; P- .037). Hand washing was significantly higher, especially before and during meal preparation, among bilingual meal preparers and among those who considered food safety as ‘very important.' Results indicate improper food handling practices and occurrence of cross contamination is common at the household level. Furthermore, the food safety behaviors are influenced by the consumers' attitude towards food safety.