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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
배현주전희정
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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생활과학대학 > 식품영양학과 > 1. Journal Articles

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