한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제24권1호
  • /
  • Pages.39-50
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  • 2009
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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서울.경기지역 학교급식에서 과일류의 전처리시 세척 및 소독 방법에 대한 조사

A Survey of Washing and Sanitizing Methods for the Pre-preparation of Fruits at a School Foodservice in the Seoul and Kyunggi Area

  • 박종숙 (경원대학교 식품영양학과) ;
  • 박신인 (경원대학교 식품영양학과)
  • 발행 : 2009.02.28
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초록

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary middle high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.

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참고문헌

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