• Journal of Food Hygiene and Safety
• /
• v.7 no.2
• /
• pp.133-145
• /
• 1992

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservice inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than of factors which relate to aesthetics. Contributing factors for foodborne diseases from food service establishments reported in USA, Candada, and England were analyzed to identify potential hazards during practical foodservice operations. Hazards were classified at critical control points by risk ranking, Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical control points, The weights for each inspection item were ranked as 1, 2, 3, 4, or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures were suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

• Korean journal of food and cookery science
• /
• v.18 no.3
• /
• pp.340-348
• /
• 2002

Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.

• Journal of Food Hygiene and Safety
• /
• v.15 no.3
• /
• pp.186-198
• /
• 2000

The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

• Korean Journal of Community Nutrition
• /
• v.25 no.1
• /
• pp.13-20
• /
• 2020

Objectives: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. Methods: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu. Results: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05). Conclusions: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

• Korean journal of food and cookery science
• /
• v.16 no.3
• /
• pp.232-244
• /
• 2000

Domestic market of mass catering establishments has been increased greatly since early 90's with the emergence of professional mass catering business and the expansion of school food service. Because of the characteristics of mass catering establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Large-scale outbreaks occurred last few years in Korea revealed the necessity of establishing strong safety measures for the sanitary management of mass catering establishments. Currently, many catering businesses are interested in Hazard Analysis Critical Control Points(HACCP), a new sanitary management system, and are trying to implement HACCP for their food services. Korean government is also undertaking model projects for mass catering establishments. Accordingly, numerous efforts are being given to dove op HACCP plans by the academia and industry, however, there has been no report on generic HACCP model which can be used directly for mass catering establishments dealing with numerous menus. Therefore, this study suggested a methodology to develop HACCP plans for domestic mass catering establishments and a generic HACCP model which can be applied to most Korean mass catering establishments hoping to implement HACCP system.

• Korean journal of food and cookery science
• /
• v.18 no.4
• /
• pp.461-469
• /
• 2002

In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.

• Journal of the Korean Society of Food Culture
• /
• v.38 no.2
• /
• pp.99-111
• /
• 2023

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.2
• /
• pp.126-133
• /
• 2010

The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

• Korean journal of food and cookery science
• /
• v.21 no.3 s.87
• /
• pp.290-300
• /
• 2005

Increased sanitation management of foodservice establishments is required because most of the reported foodborne-disease outbreaks were in the foodservice industry. The purpose of this study was to determine the important control points for good sanitation. In this study, we inspected twenty foodservice establishments in Seoul, Kyunggi, Kyungnam with a self-developed monitoring tool. These foodservice establishments included secondary schools, universities, and industries. Six of them had appointed as the HACCP-certified establishments from the Korea Food and Drug Administration. The inspection was conducted from June to August in 2002. The inspection tool consisted of nine dimensions and sixty-five items. The dimensions were 'personal sanitation', 'supply of raw food', 'food storage', 'handling of raw food and ready-to-eat', 'cleaning and sterilization', 'waste control', 'pest control', and 'control of establishment and equipment' The highest possible score of this inspection tool is 105 points. Statistical data analysis was completed using the SPSS Package(11.0) for descriptive analysis Kruskal-Wallis. The score for the secondary schools (83.6 points) was higher than for the others and number of in compliance item was 50.9 on average. Therefore, we concluded that the secondary schools' sanitation condition was good. The foodservice establishments acquired HACCP certification was 89.7 points, which was significantly higher than that of establishments not applying foodservices in total score. Instituting the HACCP system in a foodservice is very effective for sanitation management. Many out of the compliance observations were found in the dimensions of 'waste control', 'control of establishment and equipment', and 'supply of raw food' 'Clean condition of refrigerator' item was $65\%$ out of the compliance that was the highest percent in this study. 'Notify and observance of heating/reheating temperature' was $45\%$ out of compliance. Items which were over $30\%$ out of compliance were 'sterilization of knifes and chopping boards in cooking', 'education of workers', 'maintain refrigerator temperature blow $5^{\circ}C$', and 'countermeasure of infection workers' In the results, most of the foodservice establishments were poorly managed in temperature control and cross-contamination. The important control points revealed in this study were preventing contamination, cooking temperature compliance, management of raw food and refrigerator. Therefore foodservice establishments should pay attention to education and training about important control points. The systematic sanitation management monitoring tool developed in this study can be effectively applied for conducting self-inspection and improving the sanitary conditions of their own foodservice operations.

• Journal of Food Hygiene and Safety
• /
• v.12 no.3
• /
• pp.240-253
• /
• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.