• 한국학교ㆍ지역보건교육학회지
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• 제8권2호
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• pp.79-95
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• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• 한국조리학회지
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• 제13권1호
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• pp.235-243
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• 2007

The results of hotel management have revealed a lot of problems in regard to the suitable placement of kitchen facilities, equipment and utensils, appropriate positioning of kitchen workers, and management of kitchen supplies. To solve these problems, this study examined the relationships among kitchen equipment, layouts, job satisfaction, a sense of self-competence, and production efficiency, proposing the efficient management measures of a reasonable kitchen system. The following are the results. Kitchen facilities had a significant effect on job satisfaction, not on a sense of self-competence. Hotel cooks' awareness of kitchen utensils as well as kitchen layouts had significant influence on both job satisfaction and a sense of self-competence whereas hotel cooks' job satisfaction and their sense of self-competence had great influence on production efficiency.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• 한국식품조리과학회지
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• 제19권2호
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• pp.231-240
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• 2003

The purpose of this study was to evaluate the effect of implementing the HACCP system on foodservice establishments. At first, the hygienic conditions were measured by microbiological hazard analyses of the cooking utensils and working areas. In order to solve the detected problems, the HACCP system was implemented, after what was considered a sufficient settlement period following the initial assessment, then microbiological verification was performed again. In relation to the cooking utensils and equipment(kitchen knives, cutting boards, knives for shredding vegetables, refrigerators, baskets, barts, working tables, preparation tables, tungs, dish-clothes and drains) the microbiological inspection on the Total Plate Count, Coliforms, Staphylococcus aureus and Listeria monocytogenes, were conducted with regard to the working areas(working tables, preparation tables, seasoning's shelves, serving tables, drinking water tables, refrigerators, storage rooms and dining tables), the Total Plate Count and Fungi were also examined. According to the microbiological hazard analyses there were many problems, especially with cutting boards, baskets, barts, dish-clothes and sinkballs. However, by introducing the HACCP system, the microbiological hazard levels were able to be controlled and lowered, and the total aerial bacteria in the working areas of the foodservice establishments were detected at levels below 6 CFU/plate.

• 한국조리학회지
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• 제13권3호
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• pp.263-277
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• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• 한국식품영양과학회지
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• 제38권10호
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• pp.1457-1465
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• 2009

유치원 급식소 위생관리의 문제점을 파악하고 그에 대한 개선방안을 모색하고자 대구 경북지역 유치원 급식소를 대상으로 급식시설 설비 및 조리환경에 대한 미생물학적 위해분석을 2008년 5월에서 7월 사이에 실시한 결과는 다음과 같다. 조사대상 급식소에서 일반세균수와 대장균군수의 한계관리기준을 초과하여 관리되고 있다고 분석된 항목은 전처리용 칼, 조리용 칼, 조리용 도마, 전처리용 작업대, 조리용 작업대, 냉장고(안), 바트, 바구니, 식판 등 총 9개 항목이었다. 이 중 부적합율이 높은 항목은 조리용 도마(37.5%), 조리용 작업대(37.5%), 전처리용 작업대(33.3%)의 순이었다. 조사대상 유치원 급식소의 모든 검체에서 대장균과 리스테리 아균, 살모넬라균은 검출되지 않았으나, B 급식소의 조리용 고무장갑과 트렌치에서 황색포도상구균이 검출되었다. 조사대상 급식소의 공중낙하균 검사결과 일반세균수는 관리권고기준 이하로 적합한 수준이었고, 황색포도상구균은 모든 검사구역에서 검출되지 않았으나 한 곳의 급식소 조리실에서 진균수가 관리권고기준 이상으로 검출되었다. 위의 연구결과를 종합해볼 때 유치원의 급식관리자는 미생물학적 위해분석 결과 부적합하게 관리되고 있다고 분석된 전처리용 칼, 조리용 칼, 조리용 도마, 전처리용 작업대, 조리용 작업대, 냉장고(안), 바트, 바구니, 식판, 음용수, 조리용 고무장갑, 트렌치 등 총 12개 항목에 대한 위생관리를 우선적으로 개선할 필요가 있다고 판단된다. 또한 조사대상 급식소의 위생관리 현장심사 평가 결과 양호하다고 평가된 항목에 대한 미생물 검사 결과 한계관리기준을 초과하는 경우가 있었으므로 급식소의 위생관리 평가 시 현장심사와 함께 주요한 미생물 수준 부적합 항목에 대한 미생물 검사를 병행할 필요가 있다고 생각된다. 그리고 유치원 급식소의 위생관리 수준 개선을 위해 급식소 운영 특성을 고려한 위생관리지침서를 개발 보급하고 급식관리자는 최종 조리음식에 대한 교차 오염과 식중독균의 혼입을 방지하기 위해 위생관리지침서를 올바르게 적용해나가야 할 것이다. 이와 함께 우리나라 급식소 환경에 적용하기에 적합한 조리시설 설비의 미생물수준 및 공중낙하균에 대한 한계관리기준을 마련하기 위한 후속 연구도 활발하게 진행될 필요가 있다고 판단된다.

• 급식외식위생학회지
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• 제3권1호
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• pp.38-44
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• 2022

This study investigated the microbiological hazards in the manufacturing processes of Naengmyeon. Sanitary indicative bacteria, such as aerobic plate counts and coliforms as well as pathogenic bacteria, were examined from raw materials, manufacturing processes, working area, 17 utensils and equipment. The aerobic plate counts for raw materials and arrowroot starch estimated as 0.77±0.68~5.02±0.28 and 5.02±0.28 log CFU/g, respectively. Coliforms were detected from wheat flour, buckwheat flour, and potato starch. Staphylococcus aureus was detected to be 0.61±1.06 log CFU/g in wheat flour and 0.20±0.35 log CFU/g in buckwheat flour. During the manufacturing process, aerobic plate counts for kneading process were 4.54±0.34 log CFU/g. But after the press out and heat process, contamination of aerobic plate counts and coliforms decreased and remained at a low level until the release process. Aerobic plate counts before washing disinfection of screw were 3.28±0.62 log CFU/100 cm², the level of which was high in utensils and equipment that had contact with employees or water. These results represent not only an important indicator for the hygienic level but also a scientific basis for analyzing biological hazards, which lead to the introduction of HACCP for the production of safe and hygienic cold noodles processed by manufacturers.

• 한국식품저장유통학회지
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• 제13권2호
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• pp.234-240
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• 2006

대구지역 대형식품접객업소 한식, 양식, 일식, 중식 각 3곳씩 12개 업소를 대상으로 조리기기 및 용기(칼, 도마, 행주, 집게, 바구니 등),조리종사자 손 및 조리 작업환경에 대한 미생물학적 위해를 분석하였다. 일부 한식당 조리수와 음용수의 일반세균 및 대장군균수가 $10^5\;CFU/mL,\;10^2{\sim}10^3\;CFU/mL$범위로 검출되어 기준치에 부적합하였다. 특히 끓여서 식힌 보리차를 제공할 경우 음용수에 대한 미생물적 수치가 높은 것으로 나타났으며, 일부 양식당과 일식당의 음용수도 기준치에 부적합하였다. 모든 유형의 업소에서 대부분의 조리기구의 일반세균 및 대장균군수가 기준치인 $2.5{\times}10^3\;CFU/100cm^2,\;1.0{\times}10^1\;CFU/100cm^2$를 초과하여 위생상태가 매우 불량한 것으로 나타났다. 특히 일부 중식당의 칼, 도마에서 E. coli가 $10^1{\sim}10^2\;CFU/100cm^2$ 검출되어 이에 대한 시정조치가 필요하였다. 대부분 업소에서 맨손으로 작업하였으며 조리종사자의 손의 일반세균 수 범위는 $10^2{\sim}10^7/hand$, 대장균군의 범위는 $0{\sim}10^6/hand$로 그 수치가 높아 손에 의한 음식물의 오염 위험도가 높은 것으로 나타났다. 또한 일부 한식당 조리종사자 손에서 황색포도상구균이 $1.3{\times}10^3/hand$로 검출되어 조리종사자의 손의 위생상태가 불량한 것으로 조사되었다. 작업대와 주방에서의 일반세균 및 진균의 공중낙하균이 최고 52 CFU/plate/10 min, 19 CFU/plate/10 min로 검출되어 작업환경 오염도가 높았으며 일부 업소에서는 냉장고 내의 공중부유물 오염도 또한 높은 것으로 나타나 식품접객업소의 작업환경에 대한 전반적인 개선이 요구되었다.

• 한국식품조리과학회지
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• 제19권4호
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• pp.403-412
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• 2003

The purpose of this study was to develop methods for foodservice employees to perform by measuring their levels of sanitation and hygiene practices. The employees' sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization. The competency list was divided into three parts; (1) before starting the work, (2) during the work and (3) after the work. The levels of the employees' sanitation and hygiene practices were evaluated by dietitians and by the employees themselves. Most schools had conventional foodservice systems (83.4%), which were operated by contract management (94.8%). It was found that the highest practice level related to sanitation and hygiene before starting work, with the lowest levels observed after work. The item related to the cleaning and sanitizing of dishes had the lowest practice level score. Employees perceived their sanitation and hygiene practice after work to be worse than before starting and during work. The items of ″Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart″ and ″Do not clean dishes and utensils in production area″ had the lowest scores by employees. The scores of the employees were similar to the perception of the dietitians.