Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Assessment of the Working Environment, Production and Transportation Practices for the Packaged Meal(Dosirak) Manufacturing Establishments in Seoul City and Kyungki-do Province

서울.경기지역 도시락 제조업체의 구조 및 생산 실태조사

  • Kye, Seung-Hee (Food Research Institute, Korea Foods Industry Association) ;
  • Yoon, Suk-In (Food Research Institute, Korea Foods Industry Association) ;
  • Kwak, Tong-Kyung (Dept. of Food & Nutrition, College of Home Economics, Yonsei University)
  • 계승희 (한국식품공업협회 식품연구소 식생활개선부) ;
  • 윤석인 (한국식품공업협회 식품연구소 식생활개선부) ;
  • 곽동경 (연세대학교 가정대학 식생활학과)
  • Published : 1988.09.30
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Abstract

34 packaged meal (Dosirak) manufacturing establishments were assessed in terms of working environment, production and transportation practices. Questionnaires and facility check-lists were developed. Most establishments were small in business, and production personnel as well as production facilities were insufficient compared with production capacity of establishments. Mean production capacity for packaged meals in terms of optimum and maximum levels were 6,500 and 15,166 meals in large sized establishments; 2,662 and 8,301 in medium; and 2,112, and 4,733 in small respectively. Those figures indicate potentially hazardous practices in production especially in small and medium sized establishments. Most meals were produced to order. Transportation facility and kitchen space were assessed as insufficient.

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