Browse > Article

Microbiological Quality Evaluation for Implementation of a HACCP System in Day-Care Center Foodservice Operations II. Focus on Non-Heating Process  

민지혜 (경북대학교 식품영양학과)
이연경 (경북대학교 식품영양학과)
Publication Information
Journal of Nutrition and Health / v.37, no.8, 2004 , pp. 722-731 More about this Journal
Abstract
The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.
Keywords
RACCP; day-care center; microbiological quality; non-heating process;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Ju SE, Kim HY. A study on microbiological quality & safty control of cold soybean noodles serviced by an industry foodservice establishment. Korean J Soc Food Sci 4(2): 71-79, 1998
2 Kwak TK, Ryu K, Choi SK. The development of a computerassisted HACCP program for the microbiological quality assurance in hospital foodservice operations. Korean J Diet Culture 11 (1): 107-121, 1996
3 Kim KJ, Roh PU. A study on model development of hazard analysis critical control point (HACCP) for school lunch menu in primary schools. J Korean Public Health Assoc 26(2): 177-188, 2000
4 Kwak TK, Nam SL, Kim JL, Park SJ, Seo SY, Kim SH, Choi EH. Hazard analysis of commissary school foodservice operations. Korean J Soc Food Sci 11 (3) : 249-260, 1995
5 Kwak TK, Hong WS, Moon HK, Ryu K, Chang HJ. Assessment of sanitary management practices of school foodservice operations in Seoul. J Fd Hyg Safety 16(3): 168-177, 2001
6 Jeon IK, Lee YK. Verification of the HACCP system in school foodservice operations - Focus on the microbiological quality of foods in heating process and after-heating process. Korean J Nutrition 36(10): 1071-1082, 2003
7 Heo YS, Lee BH. Application of HACCP for hygiene control in university foodservice facility -focused on vegetable dishes (Sengchae and NarnuI)-. J Fd Hyg Safety 14(3): 293-305, 1999
8 Kim HY, Cha JM. A study for the quality of vegetable dishes without heat treatment in foodservice establishments. Korean J Soc Food Cookery Sci 18 (3): 309-318, 2002
9 Kim SH, Chung SY. Effect of pre-preparation with vinegar against microorganism on vegetables in foodservice operations. J Korean Soc Food Sci Nutr 32 (2) : 230-237, 2003
10 Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neill K, Mcdowell J, Post LS, Boder M. Microbiological safety assurance system for foodservice facilities. J Food Tech 44 (12) : 68-73, 1990
11 Moon HK. A Quality assurance study of certain menu items on the application of Cook/Chill system for school foodservice operations. Ph D. Thesis. Yonsei University, Seoul, 1997
12 Monica MS, Norback J. Integrating hazard analysis and critical control point (HACCP) and sanitation for verifiable food safety. J Am Diet Assoc 97 (8): 889-891, 1997   DOI   ScienceOn
13 Kwak TK, Joo SY, Lee SM. Applying HACCP for microbiological quality control in hospital foodservice operations. Korean J Soc Food Sci 8 (2): 123-135, 1992
14 Paulson DS. Evaluation of three handwash modalities commonly employed in the food processing industry. Dairy Food Envir Sanit 12(10): 165-173. 1992
15 American Dietetic Association. Position of the American Dietetic Association: Food and water safety. J Am Diet Assoc 97 (2) : 184-189, 1997   DOI   ScienceOn
16 Snyder OP. Applying the hazard analysis and critical control points system in foodservice and food borne illness prevention. J Foodservice Systems 4(2): 125-131, 1986
17 Kwak TK, Nam SL, Kim JL, Park SJ, Seo SY, Kim SH, Choi EH. Hazard analysis of commissary school foodservice operations. J Korean Soc Food Sci Nutr 11(3) : 249-260, 1995
18 Kwak TK, Lee HS, Yang IS. Assessment of nutrition adequacy and microbiological quality of foods served in daycare centers. Korean J Soc Food Sci 7 (4): 111-118, 1991
19 Yoo WC, Kim JW. Development of generic HACCP model for practical application in mass catering establishments. Korean J Soc Food Sci 16 (3): 232-244, 2000
20 Choi JH. An education and training case study for the implementation of HACCP system. MS Thesis. Yonsei University, Seoul, 2000
21 Kwak TK. Implementation of HACCP to the foodservice industry and HACCP plans development. Food lnd Nutr 4 (3): 1-13, 1999
22 Kim HK. HACCP model for quality control of sushi production in the fine Japanese restaurants in Korea. J East Asian Soc Diet Life 13 (1) : 25-38, 2003
23 Harrigan WF, McCance ME. Laboratory methods in food and dairy microbiology, Academic Press Inc. U.S.A. New York, 1976
24 Ministry of health and welfare. 보육사업 안내, 2004
25 Snyder OP. Food safety 2000: applying HACCP for food safety assurance in the 21th century. Dairy Food Envir Sanit 10 (4) : 197-204, 1990
26 Bryan FL. Factors that contribute to outbreaks of foodbome disease. J Food Prot 41 (10): 816-827, 1978
27 Kwak TK, Rew K. The microbiological quality assessment of chicken soup utilizing HACCP model in a university foodservice establishment. Korean J Soc Food Sci 2 (2): 76-84, 1986
28 Bea HJ. Survey on sanitation practice and the analysis of improvement by implementing HACCP system in foodservice operations. Doctor thesis. Sookmyung Women's University, Seoul, 2001
29 Jeong DK, Lyu ES. The microbiological evaluation of environments and facilities at food service operations in elementary school. J Korean Soc Food Sci Nutr 31 (2): 216-220, 2002   DOI
30 Kim JG. Analysis of problems of food service establishments contributing to food poisoning outbreaks discovered through the epidemiological studies of some outbreaks. Korean J Food Hyg Safety 12(3): 240-253, 1997
31 Jeon IK, Lee YK. Verification of the HACCP system in school foodservice operations (II) -Focus on the microbiological quality of foods in non-heating process. J Korean Soc Food Sci Nutr 33(7): 1154-1161, 2004   DOI