급식소의 조리기기 및 작업환경에 대한 미생물학적 위해분석과 HACCP 제도 적용 후 위생개선효과Microbiological Hazard Analysis of Cooking Utensils and Working Area of Foodservice Establishments and Hygienic Improvement by Implementing HACCP system
- Other Titles
- Microbiological Hazard Analysis of Cooking Utensils and Working Area of Foodservice Establishments and Hygienic Improvement by Implementing HACCP system
- Authors
- 배현주; 전희정
- Issue Date
- Mar-2003
- Publisher
- 한국식품조리과학회
- Keywords
- HACCP system; hazard analysis; verification; cooking utensil; working area; foodservice establishment; HACCP system; hazard analysis; verification; cooking utensil; working area; foodservice establishment
- Citation
- 한국식품조리과학회지, v.19, no.2, pp 230 - 239
- Pages
- 10
- Journal Title
- 한국식품조리과학회지
- Volume
- 19
- Number
- 2
- Start Page
- 230
- End Page
- 239
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/60510
- ISSN
- 2287-1780
2287-1772
- Abstract
- 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.
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