Practices of deep-frying processes among food handlers in social food services in Navarra, Spain

Deep frying is one of the most used worldwide methods in food preparation, but controlling oil quality (temperature and formation polar compounds) crucial. The main objective this work was to assess practices handlers with regard processes social services located Navarra (a region northern Spain). study performed two phases: first one, a self-administrable questionnaire regarding usual on deep-frying sent through catering companies participating study. In second situ monitoring as verification tools reported by check quality. Almost half fryers exceeded maximum recommended temperature avoid toxic compounds (175 °C). Despite only limit established current Spanish regulation, obtained values indicated that had begun degrade 20% fryers. Oil an important factor affects oil. addition, significant differences were found between different frequencies change or types oils. We have noticed lack knowledge relation risks associated bad management Therefore, it would be desirable improve training matter. Defining periodic frequency according its use controls (as part Hazard Analysis Critical Control Point system), could adequate services.