LANCASHIRE FOG/MANCHESTER FLG/PRESTON PHL
CO-ORDINATED SURVEY (JULY – SEPTEMBER 2000)
MICROBIOLOGICAL EXAMINATION OF TIRAMISU
Protocol – Survey 004010
Objectives
1.
To determine the incidence of the use of shell egg in the manufacture of
Tiramisu.
2.
To determine the microbiological quality of Tiramisu.
3.
To compare the microbiological quality of Tiramisu made with shell egg and
pasteurised egg.
4.
To assess the storage conditions of shell eggs used in the production of
Tiramisu.
Definitions
Tiramisu – cold, coffee and alcohol flavoured dessert.
Sampling details
1.
The premises should be chosen at random by the participating authority and
should preferably include restaurants, hotels, catering establishments and
confectioners.
N.B. Supermarkets can be used on one sampling occasion only.
2.
The time of sampling should be during business opening hours. The
participating authority may wish to target certain premises based on local
knowledge. Samples may be obtained from the same premises at a later date
if there is any difficulty in obtaining the required number of samples. (The
offer of payment for the sample is therefore suggested). Any repeat samples
should, where possible, be at premises who produce their own Tiramisu.
3.
The sampling officer should introduce him/herself and should explain that
routine sampling is being carried out and request co-operation in completing a
short questionnaire.
4.
Unless prepacked the sampling officer should use the premises own serving
utensils to transfer the sample into a honey jar. The jar must be at least two
thirds full (a sample weight of approximately 200 grams is required). The jar
must be placed in a food grade sampling bag sealed, labelled with the
authority’s reference number, place of sampling, date and survey number. The
sample must then be placed immediately into the cool box.
(Pilotsurv004010)
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5.
The sampling officer will then request assistance with the questionnaire and
ensure that the questionnaire is completed. A sampling officers guide for
completion of the questionnaire is available on page 3.
N.B.
If any information is not available at the time of the visit the sampling
officer must obtain this information at a later date and telephone the
details to Preston Public Health Laboratory (Food and Environmental
Laboratory) within 7 days.
PHLS will follow up prepacked supermarket samples related to type of egg if
information is unavailable.
6.
Samples obtained in the evening should be handled in accordance with the
‘Procedure for transportation and submission of samples to PHL for
microbiological examination’. Alternatively the samples may be stored
overnight in a monitored refrigerator before submission to PHL.
Survey Details
Two premises will be selected on three sampling occasions by the 10 Greater
Manchester and the 16 Lancashire/South Cumbria Authorities. If all authorities
participate there is a potential of 156 samples.
Samples may be submitted Monday – Thursday.
Microbiological Test Parameters
Aerobic colony count
cfu/g
Bacillus cereus and other Bacillus spp cfu/g
Enterobacteriaceae
cfu/g
Listeria spp
cfu/g
E. coli
cfu/g
Salmonella spp
presence/absence 25g
Staphylococcus aureus
cfu/g
The results will be interpreted using category 5 of the PHLS guidelines for ready to
eat foods, i.e. the ACC will not be interpreted due to liquid cheese content but may
prove useful for other survey purposes.
Enquiries
The following contacts are available to answer problems or queries related to this
survey:
Liz Sarker
Steve Hoyle
Kevin Williamson & Trudi Allen
(Pilotsurv004010)
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01253 478323
0161 2536198
01772 710115
Information relating to the Questionnaire
1.
Type of Premises?
Italian restaurant – small local premises as well as national and regional chains
where the menu consists of Italian food.
Hotel restaurant – self-explanatory.
Other restaurant – any premises not included as Italian or hotel.
Confectioners – small independent type retailer.
Catering establishment such as a café or public house.
2.
Premises Risk Rating?
This is the most recent scoring given in accordance with Code of Practice 9.
3.
Have any staff undergone any food hygiene training in the last 3 years?
Training means on a recognised training course (CIEH basic Food Hygiene or
above, RIPHH, RSH, etc.). For which you can see documentary evidence
such as a certificate.
4.
Does the Tiramisu contain any of the following?
Tiramisu may include any combination of the products listed. In the case of a
product not made on the premises check off the ingredients list of the product.
PHLS will follow up prepacked supermarket samples related to type of egg if
information not available.
5.
Tiramisu should be sampled from the point of retail i.e. where the customer
gets it from.
6.
Was the Tiramisu made on the premises?
Self-explanatory.
7.
How long since the Tiramisu was produced?
If this information can be obtained at a later date – do not use the ‘not known’
box. Forward details to PHL within 7 days.
8.
If shell eggs are used how are they stored?
Self-explanatory but sampling officers may request to see storage conditions.
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9.
Is the Tiramisu within its use by date?
Self-explanatory, but if ‘no’ or ‘not known’ this may be passed to the
appropriate EHO for information.
10.
Who is the supplier of the Tiramisu?
Self-explanatory but address details would be useful rather than a name only.
Supermarket samples must be completed with as much information as possible
including product name and brand name.
11.
Self-explanatory.
(Pilotsurv004010)
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