Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq

The Hazard Analysis and Critical Control Points (HACCP) system prevents manages physical, chemical biological risks at places where foods beverages are processed, packaged, distributed consumed. present study (1) assessed the level of microbial contamination food contact surfaces using adenosine triphosphate (ATP)-bioluminescence in Iraq restaurants; (2) investigated surfaces; (3) evaluated efficiency sanitizers removing hazards from surfaces. ATP-bioluminescence discovered presence Escherichia coli Staphylococcus aureus on tools. Results also showed that HACCP application was very effective amelioration quality.