Development of HACCP Plan for Soft Beef Taco Produced in Food Truck through Microbial Assessment

Abstract

The sanitary problem of food trucks has become the social focus. The aim of this study is to evaluate sanitary levels of food trucks and develop a HACCP plan for the taco food truck. HACCP is a effective food safety management system. In this study, questionnaire investigation on sanitary situation of taco food truck was performed and microorganism levels were assessed. Microbiological HACCP plan will be applied in the taco food truck. According to the results of investigation, sauces and vegetables were stored without lids. The operators did not wear a mask when handling food, and they did not wear a hygiene cap that could cover his hair. So it is necessary for operators of the food truck to manipulate follow the sanitation standard operation procedures(SSOP). According to the results of microbiological analyses, beef was tested positive for Salmonella spp.. Beef, cabbage, salsa fresca, guacamole and salsa roja were tested positive for Staphylococcus aureus. During the heating process, it was tested positive for Salmonella spp. and Staphylococcus aureus. In general, the numbers of aerobic plate count and coliforms in raw materials of the taco products were relatively low. The aerobic plate count of the taco products was 3.95±0.02 Log CFU/g and the coliforms of the taco products were 3.23±0.76 Log CFU/g. Critical limits in the heating processes of the taco products were 145°C and 3'30'' duration, critical limits in the roasting processes of the taco products were 230~250°C and 1min duration. This HACCP plan could help the taco food trucks prevent harmful microorganisms cross-contamination.