Critical control points for meat balls and kibbe preparations in a hospital kitchen

Raw meat, meatballs and kibbe), samples were homogenized in a Stomacher Lab Blender 400 for 2 minutes.The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered CCPs. The results stress the importance of the implementation of a training program for nutricionists and foodhandlers and the monitoring of CCPs and other measures to prevent foodborne diseases.