• Journal of the FoodService Safety
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• v.2 no.2
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.84-96
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• 2004

This study aims at developing an easily-applicable Sanitation Standard Operating Procedure(SSOP) program for Fresh raw-fish manufacturing. It compares the sanitation inspection results of SSOP-program-applied procedure and non-applied procedure. The samplings for bacteriological examination were collected from the touching surface of food and from the personal workers. The sanitation status was recorded in the check-up list. The results were statistically analyzed to ascertain the efficiency of the SSOP program. The present official KFDA check-up list for sanitation inspection is composed of 51 items. Each item is judged to be fit or unfit to the standards. When the unfit items are more than 6, the work-place is judged to be insanitary. But in this study, the results of sanitation inspection are scaled in points in the 70％ allotment, and the results of bacteriological examination are scaled in points in 30％, totaling 100％. Below 60 scores are judged to be insanitary and administratively punished; 61-75 scores are judged to be average; 76-85 good; above 86 excellent. The sanitation inspection scores by the improved check-up list went up by two grades from 71.8 (before SSOP program) to 88.6 (after SSOP program). The results of bacteriological examination also improved from 57.5 to 98.2. The total scores of both results converted in the allotment of 70％ and 30％ also showed an improvement by two grades from 66.4 (before SSOP program) to 93.4 (after SSOP program). The above results show that the manufacturers participated in this study are following the 8 essential sanitary procedures which are needed to anchor the HACCP system.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.39-50
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• 2009

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary middle high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.103-112
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• 2004

The purpose of this study was to investigate the effects of socioeconomic status on the eating-out satisfaction, eating-out expenditure, meal balance and dietary attitude of 251 married females in Youngnam Area. The monthly frequency of eating out with family was 2.5 visits with an expenditure of 116,000 won in this study. Korean food was the most frequently selected type of board for breakfast, lunch and dinner. The respondents satisfied with the taste of the food the most, whereas least satisfied with the sanitation. The average expenditure for eating-out was 62,000 won per visit with the average of 39,000 won in the lowest income group and 78,000 won in the highest one. Regarding the meal balance score, the overall score was 3.48 with the lowest score(2.98) being recorded for the dairy products and the highest score(3.95) for vegetables. As for the dietary attitude score, breakfast scored the highest(3.79) and consideration of balanced workload, exercise, rest and dining activities received the lowest score(2.57). Meal balance and attitude scores were not significantly different among the eating-out expenditure levels. The eating-out expenditure demonstrated a positive correlation with total food expenditures, household income, educational attainment and others. The low income group who had low meal balance scores and dietary attitude scores tended to spend proportionally more on eating-out. In conclusion, the studies revealed that the respondents favored the Korean food and did not satisfied with the sanitation most when eating-out. In terms of eating-out expenses, the group with the highest income and educational attainment spent the most on eating-out and food expenditures.

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• Journal of environmental and Sanitary engineering
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• v.9 no.2
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• pp.41-49
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• 1994

Water- borne infectious diseases can be acquired by contact with contaminated water or by ingestion of contaminated water. There are many water- borne infectious agents such as bacteria, virus, and parasite. Among many of water- borne infectious diseases, health authorities of Korean government has particularly intensified to prevent and control typhoid fever(class I ), shigellosis(class I ), cholera(class I ), paratyphoid fever(class I), amebiasis(class II ) and leptospirosis(euivalent to class II ) under the communicable disease control law. Water- borne disease Prevention and control guideline itself has been also well provided by the health authorities. However, in practical public health point of view, there are still many problems remained to be solved out; no prospective investigation project to survey water borne infectious diseases under the national disease prevention and control programmes, incredible statistic data of annual notifiable disease report frequent appearance and varieties of drug resistance water- borne infectious agents, little cooperation and information- exchange system in between the related government authorities( the health authorities, the environment sanitation authorities and the food hygiene authorities) which should be closely collaborated, lack of health consciousness of the people, necessity of evaluation and Hndification on to the outcomes of performed health activities and programmes, neglect activities for water quality investigation, shortage of expertise and human resources in the related field, and poor investment of the government budget to develope and improve public health and sanitation field. In order to prevent and control water- borne infectious diseases effectively, it is emphasized that all the above indicated should be considered and performed to improve under the national health and sanitation development programmes.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.235-242
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• 2016

This study was conducted to investigate the microbiological sanitation status of raw chicken meat distributed in Korea, and potential changes in chicken breast quality during storage. The microbiological sanitation status analysis of raw chicken involved studying the results of microbiological monitoring for a 5-year period (2010~2014) by the Korean Food and Drug Administration. Furthermore, the microbiological status of raw chicken meat in meat packing centers and shops in Seoul/Gyeonggi, Kangwon, and Chungcheong Provinces was investigated from July to August 2015. The total bacterial counts of chicken meat in the packaging centers and meat shop of these Provinces were below the level specified in the Korean Meat Microbiological Guideline ($1{\times}10^7$ colony forming units [CFU]/g) and showed a similar microbiological sanitation status with results of the microbiological monitoring for the analyzed 5-year period. To evaluate the relationship between quality change and microbiological level of the meat distributed in Korea, the pH and microbiological and sensory quality characteristics of the chicken breast samples during storage at $4{\pm}2^{\circ}C$were determined. On day 4, the total bacterial count of the chicken breast was 6.76 log CFU/g, which was close to the official $1{\times}10^7CFU/g$ standard, the pH was 5.96, and the overall acceptability was reduced significantly (p<0.05). In particular, the aroma score was <5, indicating that the consumer panel expressed a negative perception even though the chicken contained a lower microbial level than that specified in the Korean microbiological guideline. These results suggest that the current Korean microbiological guideline for raw chicken meat may require a stricter level of up to $1{\times}10^6CFU/g$ to satisfy both meat safety standards and organoleptic quality for consumers.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.247-261
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• 2002

This study was designed to identify the purchasing practice on the bakery products by the female university students in Seoul and Kyunggi area. Total 262 questionnaires were used for the analysis among 285 responses. The results showed that 50.76% of the respondents bought the bakery products 1∼3 times a month mainly for supper or snacks. The most favored bakery products were bread, danguaja bbang, cake, pie and jori bbang, and there was a signigicant difference in the preference of bakery products by the type of dwelling (p<0.001). Students with non-food science major significantly preferred bakeries as light meals (p＜0.01). Students with food science major liked bread, jori bbang, cake and pie, but the non-food science majors liked bread, sweat red-bean bread and sandwich (p＜0.05). Depending upon the housing status and the major of the respondents, there was a signifcant difference in the purchase factor like nutrition, taste, size and sanitation of the store (p<0.05), while the purchasing frequency was not affected by those factors (p＜0.05). As to the question if there is a room for improvement, different housing status influenced significantly the respondents in citing the factors like business hours and service, and the shape of product and service(p＜0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1162-1168
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• 2004

In this study, based on SSOP (Sanitation Standard Operating Procedure) for HACCP in Food Sanitation Act, essential facility, equipment and documentary records for HACCP implementation were identified. Usage and adoption of these devices at Korea Food ＆ Drug Administration appointed HACCP foodservices ("Appointed"), voluntary HACCP applying foodservices ("Voluntary applying") and HACCP non-applying foodservices ("Non-applying") have been compared. Total 46 contract foodservices were surveyed： 13 "Appointed" (65％ of nation-wide all appointed food services in February, 2002),17 "Voluntary applying" and 16 "Non-applying". For usage and adoption of facility and equipment, 18 out of total 27 surveying items showed significant differences at the three foodservice groups (p＜0.01 or p＜0.05). Specifically, following items showed lower usage than 70％ in the "Appointed"： ′A trench including grease trap′, ′3-compartment sink with hot water′. Regarding CCP monitoring tool installation, 8 out of total 9 items showed significant differences among the groups (p＜0.01 or p＜0.05). For the usage of 10 documentary recording items for HACCP application log, 7 items showed significant differences among the groups (p＜0.01 or p＜0.05). Resultantly, most of those essential facilities, equipment and documentary records ;were used only in the "Appointed". The limited usages of those were showed for the "Voluntary applying" where the dietitian answered they applied HACCP voluntarily. The "Non-applying" didn′t have many surveyed items.