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http://dx.doi.org/10.9724/kfcs.2015.31.3.360

Analysis of Usage Frequency of Potentially Hazardous Foods in School Foodservice Menus  

Lee, Hye-Yeon (Department of Food and Nutrition, Daegu University)
Boo, Goun (Department of Food and Nutrition, Daegu University)
Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
Publication Information
Korean journal of food and cookery science / v.31, no.3, 2015 , pp. 360-369 More about this Journal
Abstract
The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.
Keywords
sanitary quality; potentially hazardous food; school meal; production process; cooking method;
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Times Cited By KSCI : 15  (Citation Analysis)
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