L’hygiène dans les restaurations collectives universitaires

Abstract

The study of the hygiene quality of these canteens evaluates the quality of hygiene. To analyze the bacteriological quality of foodstuffs in a university restaurant, we studied samples (minced meat before and after cooking, plates, hands) that were taken during the food chain at the level of two sites of university restaurants in the state of Mostaganem (University of Medicine 2000 beds and University of Ben Yahia Belkacem El Kharouba). Our goals are to determine the evolution of the hygienic and microbiological quality of prepared foods and dishes served to students and to identify different germs. The results were interpreted according to the legal standards of the Republic of Algeria