**Risk Factors Influencing Microbial Contamination in Food Service Centers**

Antonio Valero, Magdevis-Yanet Rodríguez, Guiomar Denisse Posada-Izquierdo, Fernando Pérez-Rodríguez, Elena Carrasco and Rosa Maria García-Gimeno

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/63029

#### **Abstract**

An improvement of food service centers in recent years has been made based on the im‐ plementation of the principles of the Hazard Analysis and Critical Control Points (HACCP) system. Food safety preventive measures have been focused on training of han‐ dlers in hygiene practices and on improving the sanitary quality of meals. In Europe, an increasing trend in foodborne outbreaks has been attributed to catering businesses. This fact highlights that the impact of preventive measures in the past few years has not been sufficiently effective as expected. Special attention should be paid to food services des‐ tined to susceptible population, such as hospitals, long-term care facilities, or school can‐ teens, because people could be more susceptible to become ill when exposed to foodborne agents. There are numerous relevant factors influencing microbial contamina‐ tion of foods, according to the preparation method, hygienic sanitary conditions of cater‐ ing facilities, or food handling, storage, and distribution. In the present chapter, a review of the most significant risk factors influencing microbial contamination of foods in food service centers are described with special focus on those establishments where suscepti‐ ble population (i.e., children, elderly, immunocompromised people) is present. Besides, potential preventive measures to be considered in that establishments and correct imple‐ mentation of food safety actions are given to provide useful recommendations to food handlers, food operators, and risk managers.

**Keywords:** Food safety, catering establishments, risk factors, handlers, microbial indica‐ tors
