Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 13 Issue 3
- /
- Pages.278-293
- /
- 1998
- /
- 1229-1153(pISSN)
- /
- 2465-9223(eISSN)
A Quality Assurance Study for the Application of Cook/chill System in School Foodservice Operation (I) - Broiled Spanish Mackerel -
학교급식에 Cook/chill system 적용을 위한 품질보증연구(I) - 삼치구이 -
- Kwak, Tong-Kyung (Department of Food & Nutrition, Yonsei University) ;
- Moon, Hye-Kyung (Department of Food & Nutrition, Yonsei University) ;
- Park, Hye-Won (Department of Hotel Culinary Arts, Shinheung Junior College) ;
- Hong, Wan-Soo (Department of Food & Nutrition, Dongduk Women's University) ;
- Ryu, Kyung (Department of Food & Nutrition, Yonsei University) ;
- Chang, Hye-Ja (Department of Food & Nutrition, Yonsei University) ;
- Kim, Sung-Hee (Department of Food & Nutrition, Yonsei University) ;
- Choi, Eun-Jung (Department of Food & Nutrition, Yonsei University)
- 곽동경 (연세대학교 식품영양학과) ;
- 문혜경 (연세대학교 식품영양학과) ;
- 박혜원 (신흥전문대학 호텔조리과) ;
- 홍완수 (동덕여자대학교 식품영양학과) ;
- 류경 (연세대학교 식품영양학과) ;
- 장혜자 (연세대학교 식품영양학과) ;
- 김성희 (연세대학교 식품영양학과) ;
- 최은정 (연세대학교 식품영양학과)
- Published : 1998.09.01
Abstract
The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase (
본 연구는 학교급식에서 Cook/chill system으로 생산 가능한 음식으로 삼치구이를 선정하고 모의실험을 통해 급식생산체계를 반복 실시함으로서 식품 위해 분석 중요관리점(HACCP)을 규명하고, 저장기간중의 음식품질 평가를 통해 합리적인 저장기한을 설정하고자 수행되었으며, 그 연구결과는 다음과 같다. 심치 구이의 온도소요시간 측정 결과, 온도상승이 일어난 검수 단계를 제외하면 각 생산단계별 온도-소요 시간 기준이 준수된 양호한 상태 하에 삼치구이가 생산되었음을 알 수 있었다. 삼치구이의 생산단계별 미생물 분석 결과 , 중온성 표준평판 균수의 경우 원재료 (
Keywords
- School Foodservice system;
- Cook/chill system;
- HACCP;
- Broiled Spanish Mackerel;
- Microbiological /chemical /sensory quality