Evaluation of food handlers training in commercial restaurants by using ATP bioluminescence methodology

Abstract

Training programs designed for food handlers are an effective way to spread the knowledge and to promote improvements on the hygienic conditions of food establishments. This study aimed at evaluating the effect of a training course on good handling practices for food handlers of selected restaurants in the region of Ouro Preto, MG, Brazil, by using ATP-bioluminescence assay. This test was used to quantify the organic load, measured by “Relative Light Units – RLU”, in samples collected from workers hands, surfaces of work benches and utensils, which were randomly selected in each restaurant. After training, a significant improvement in the hygienic conditions was observed, as evidenced by the decrease in the RLU values in samples from all restaurants. Despite the decreased RLU values, some surfaces did not reach the recommended value for surfaces samples in the satisfactory hygienic conditions. The ATP-bioluminescence test showed to be effective for evaluating the training success, and could be a powerful tool when applied in training programs at food services, and in association with the conventional microbiological methodologies. In spite of the reduction in RLU values, indicating improvements in hygienic conditions, the training and monitoring programs should be continued.