한국식품조리과학회지 (Korean journal of food and cookery science)
- 제11권3호
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- Pages.249-260
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
공동조리 학교급식의 미생물적 품질보증을 위한 위험요인 분석
Hazard Analysis of Commissary School Foodservice Operations
초록
6 Central commissary and 2 conventional school foodservice operations were assessed in terms of time-temperature relationship and microbiological quality, and monitoring control methods were identified through hazard analysis during the phases of prodution and distribution. 2 conventional schools from Seoul and 6 commissary schools from Kyungkido were participated in the survey. Meals produced in central commissary were distributed to satellites, therefore delivery practices of foods were identified as critical. Microbiological test results for commissary and conventional schools revealed that microbiological quality of foods was mainly related to time-temperature management, types of food, and equipment sanitation not to the foodservice system used. Time-temperature profiles at temperature danger zone (7.2-60
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