• 한국식품영양과학회지
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• 제33권10호
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• pp.1653-1660
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• 2004

부산시내 초등학교 5곳을 방문하여 현 급식소에서 보유하고 있는 급식시설$.$설비에 대한HACCP 적용시 중점관리점을 파악하기 위하여 위생평가를 실시하였다. 학교 급식 시설$.$설비는 학교급식소에서 사용하고 있는 천장, 벽, 바닥, 트렌치, 그리스 트랩, 후드, 방충망, 덤웨이터 등 총 8곳으로 분류하여 총균수, 대장균군수 측정을 통해 위생상태를 확인하였다. 급식시설$.$설비 표면의 위생상태를 검사한 결과 천장, 벽을 제외한 나머지에서 $10^4$∼$10^{6}$ CFU/100 $\textrm{cm}^2$의 세균이 검출되어 여전히 학교급식소의 위생수준이 낮은 것으로 파악되었고 특히, 그리스 트랩의 경우가 가장 위생상태가 불량한 것으로 나타났다. 대장균군수의 경우는 천장을 제외한 나머지 장소에서 $10^2$∼$10^4$ CFU/100 $\textrm{cm}^2$의 세균이 검출되었고 그리스 트랩에서 가장 높은 수의 세균과 대장균이 발견되어 특별히 관리 해야 되는 부분으로 확인되었다. 또한 학교급식 시설$.$설비의 하절기 및 동절기의 위생상태를 알아보고 중점 관리 점을 제시하기 위하여 급식 후 세 척 및 소독을 실시한 다음 시간 및 요일의 경과에 따른 오염도를 측정한 결과, 하절기에는 매일 소독을 실시해야 하는 바닥, 트렌치, 그리스 트랩, 덤웨이터의 경우는 급식 전에 소독을 실시한 후 급식을 시작해야 하는 것으로 나타났고, 주 1회 소독을 실시 하는 벽, 후드, 방충망은 주 3회 이상으로 소독횟수를 늘려 실시해야 하는 것으로 나타났다. 동절기에는 바닥, 트렌치, 덤웨이터의 경우는 현재와 마찬가지로 급식 후에 소독을 실시하여야 하는 것으로 나타났고 그리스 트랩의 경우는 급식 전에 실시한 후 급식을 시작해야 하는 것으로 나타났다. 벽, 후드, 방충망은 주 2회 이상으로 소독횟수를 늘려 실시해야 하는 것으로 나타났다.

• Journal of Microbiology and Biotechnology
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• 제12권4호
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• pp.583-591
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• 2002

Biodegradation of fat, oil, and grease (FOGs) plays an Important role in wastewater management and water pollution control. However, many industrial food-processing and food restaurants generate FOG-containing waste waters for which there Is no acceptable technology for their pretreatment. To solve these problems, this study evaluated the feasibility of effective FOG-degrading microorganisms on the biodegradation of olive oil and FOG-containing wastewater. Twenty-two strains capable of degrading FOGs were isolated from five FOG-contaminated sites for the evaluation of their FOG degradation capabilities. Among twenty-two strains tested, the lipase-producing Pseudomonas sp. strain D2D3 was selected for actual FOG wastewater treatment. Its biodegradability was performed at 3$0^{\circ}C$ and pH 8. The extent of FOG removal efficiency was varied for each FOG tested, being the highest for olive oil and animal fat (94.5% and 94.4%), and the lowest for safflower oil (62%). The addition of organic nitrogen sources such as yeast extract, soytone, and peptone enhanced the removal efficiency of FOGs, but the addition of the inorganic nitrogen nutrients such as $NH_4$Cl and $(NH_4)_2SO_4$ did not increase. The $KH_2PO_4$ sources in 0.25% to 0.5% concentrations showed more than 90% degradability. As a result, the main pathway for the oxidation of fatty acids results in the removal of two carbon atoms as acetyl-CoA with each reaction sequence: $\beta$-oxidation. Its lipase activity showed 38.5 U/g DCW using the optimal media after 9 h. Real wastewater and FOGs were used for determining the removal efficiency by using Pseudomonas sp. strain D2D3 bioadditive. The degradation by Pseudomonas sp. strain D2D3 was 41% higher than that of the naturally occurring bacteria. This result indicated that the use of isolated Pseudomonas sp. strain D2D3 in a bioaugmentating grease trap or other processes might possibly be sufficient to acclimate biological processes for degrading FOGs.

• 한국식품영양과학회지
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• 제33권7호
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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.

• 대한영양사협회학술지
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• 제18권3호
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• pp.248-265
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• 2012

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).