Utensil swab test: its effectiveness in food service sanitation programs

Abstract

The effectiveness of the utensil swab test as part of the periodic inspection of food establishments was studied both as an indicator of cleanliness during the period between inspections and as an educational tool. Two to seven samplings were taken at intervals of two to three months at 95 food establishments in rural areas in the northern part of Israel. A statistical analysis showed a high variation and almost no correlation between repeated samplings of the same establishment. Also, no trend to suggest an educational effect was found. We concluded that, though the swab test had proved to be useful in special projects, it had no value as part of the periodic sanitary inspections.