식품접객업소(食品接客業所)의 위생개선(衛生改善)을 위(爲)한 검사항목(檢査項目) 개발(開發)과 활용(活用)에 관(關)한 연구(硏究) -HACCP 모델을 이용(利用)한 기여인자(寄與因子) 분석방법(分析方法)으로-

Development of an Inspection Item and its Application for the Hygienic Improvement of Foodservice Establishments Using - Hazard Analysis Critical Control Point(HACCP) Model-

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservioe inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than on factors which relate to aesthetics. Contributing factors for foodborne disease from foodservice establishments reported in USA, Canada, and England were analyzed to identify potential hazards during practical foodservioe operations. Hazards were classified at critical control points by risk ranking. Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical contral points. The weights for each inspection item were ranked as 1, 2, 3, 4 or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures was suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.