Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 10 Issue 1
- /
- Pages.67-74
- /
- 1995
- /
- 1225-7060(pISSN)
- /
- 2288-7148(eISSN)
A Study about Microbiological Quality and Safety Control of a Central Commissary School Foodservice System in Daejeon City Area
대전지역 도시형 공동조리교 급식의 미생물적 품질관리에 관한 연구
- Kim, Heh-Young (Dept. of Food & Nutrition, College of Human Ecology, Sungshin Women's, University) ;
- Jeong, Hyo-Jin (Dept. of Food & Nutrition, College of Human Ecology, Sungshin Women's, University)
- Published : 1995.03.30
Abstract
This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is
Keywords