Proceedings of the Korean Society of Food and Cookery Science Conference (한국식품조리과학회:학술대회논문집)
- 2003.05a
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- Pages.103-103
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- 2003
HACCP Model Development for Chicken Dishes Served by Elementary School Lunch Program in Seoul Area
- Cho, Kyung-Dong (Dept. of Food and Nutrition, Chung-Ang University) ;
- Lee, Bog-Hieu (Dept. of Food and Nutrition, Chung-Ang University)
- Published : 2003.05.01
Abstract
The study was conducted to establish the HACCP model for chicken dishes (deep-fried sirloin chicken, chicken and potato in red pepper paste, smothered chicken) sewed in 3 different elementary school lunch program during 2002. the hygienic conditions of the food facilities and environment were at the lowest limit of normal grade. Workers' practices should be improved: sanitary handling and proper holding of foods and utensils. Kitchen layout should be remodeled for separation of soiled and clean work areas. pH values of all items were over 6.0 which required careful attention. (omitted)
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