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The Seasonal Microbiological Quality Assessment for Application of HACCP System to the Elementary School Food Service  

권성희 (한양대학교 식품영양학과)
이헌옥 (한양대학교 식품영양학과)
정덕화 (경상대학교 식품공학과)
신원선 (한국식품개발연구원)
엄애선 (한양대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.5, 2003 , pp. 647-658 More about this Journal
Abstract
Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.
Keywords
foodservice of elementary school; HACCP; CCPs; microbiological management;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
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