• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.319-331
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.850-856
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• 2005

The sensory and safety of cook-chilled Buchu-jeon were evaluated to provide to foodservice operation during chilled storage for 5 days. The sensory evaluations of cook-chilled Buchu-jeon were conducted according to 3 reheating methods which was frying pan, steam/convection oven and microwave oven. The sensory evaluations were made on 4 sensory attributes (taste, odor, color, and texture) by a 9-member panel using quantitative descriptive analysis (QDA). The Buchu-jeon reheated in the steam/convection oven, after 1 day storage at $3^{\circ}C$, obtained higher score in taste, odor and texture than the ones reheated in a frying pan and microwave oven. Three reheating methods didn't show any difference in taste, odor, color, and texture of Buchu-jeon at $3^{\circ}C$ for 3 days. The Buchun-jeon reheated in microwave oven at $3^{\circ}C$ for 5 days had a significant $(p\leq0.05)$ lower score odor and color than the ones reheated in frying pan and steam/convection oven. The safety of Buchu-jeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$C. Total counts of Pajeon was ranged from $5.0\times10^{1}$ CFU/g to $2.2\times10^{2}$ CFU/g and the coliform and psychrotroph were not detected at most experiments. The acid values were ranged from 1.80 to 2.18 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 4.44 to 17.87 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that the cook-chilled Buchu-jeon is microbiologically and chemically safe during 5 days of storage period at refrigeration temperature.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.193-200
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• 2006

The objective of this study was to identify factors affecting the job satisfaction of cooks employed in school foodservice and to propose a plan to improve school foodservice quality. Therefore, in this paper, we examined the job satisfaction of 119 elementary school foodservice employees in the Northern Gyeonggi Province using a 5-point scale method. The results were analyzed by the SPSS Package Program(Ver 12.0) to determine percentages and frequency. Among the employees, 99.2% were women, and 75.9% were employed by contract. All of the subjects worked in elementary schools with self operated foodservice system and 57.6% of them served food in the classroom. The total number of diners served by these foodservice programs was $1,391.6{\pm}307.6$ an average of $135.0{\pm}18.2$ diners per cook. Among the foodservice employees, 82.2% had completed high school academic courses, and 98.4% had never changed jobs. Their overall degree of job satisfaction degree was relatively high at $3.05{\pm}0.85$, but the wage and welfare system($2.45{\pm}0.86$), and the merit rating methods($2.25{\pm}0.87$) ranked among the lowest in the job satisfaction survey. On the other hand, the relationships between the managers and the coworkers marked relatively higher at $3.02{\pm}1.03$, compared with other aspects of job satisfaction. As for the work environment, the scaled score was $2.38{\pm}0.85$. Finally the ranking of achieving job improvement through education($3.28{\pm}0.93$), and the effectiveness of education($3.58{\pm}0.78$) showed us the importance and necessity of education.