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http://dx.doi.org/10.3746/jkfn.2004.33.2.365

Implementation of HACCP Model for Steamed Rice with Squid Served from Elementary School with Joint-Lunch Management System  

박금순 (대구가톨릭대학교 가정관리학과)
이인숙 (대구가톨릭대학교 가정관리학과)
금경운 (대구가톨릭대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.2, 2004 , pp. 365-372 More about this Journal
Abstract
The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.
Keywords
joint-lunch management system; HACCP; flowchart; steamed rice with squid; HACCP implementation guideline;
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