A Study on the Quality Control for the Holding Method of Food Served by an Industry Foodservice Establishment

산업체 급식소에서 제공되는 음식의 조리후 보관방법에 따른 품질평가

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.