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Analysis of Usage Frequency of Foods with Microbiological Hazards in Elementary School Foodservice Operations  

Jang Jung-Seon (Department of Food & Nutrition, Daegu University)
Bae Hyun-Joo (Department of Food & Nutrition, Daegu University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.2, 2006 , pp. 234-241 More about this Journal
Abstract
The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.
Keywords
menu planning; microbiological hazards; elementary school foodservice; production process; sanitation management;
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Times Cited By KSCI : 7  (Citation Analysis)
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