Development of an Inspection Item and its Application for the Hygienic Improvement of Food service Establishments Using

식품접객 업소의 위생개선을 위한 검사항목 개발과 활용에 관한 연구 -HACCP 모델을 이용한 기여인자 분석방법으로

  • Published : 1992.09.01

Abstract

The sanitation inspection is the most frequently used procedure to protect foods prepared in foodservice establishments. In order to enhance foodservice inspections and to improve post-inspection remedial measures, more practical evaluation methods for sanitation are required. The HACCP approach is based upon factors which contribute to foodborne disease rather than of factors which relate to aesthetics. Contributing factors for foodborne diseases from food service establishments reported in USA, Candada, and England were analyzed to identify potential hazards during practical foodservice operations. Hazards were classified at critical control points by risk ranking, Twenty-two observable practical indicators relating to each contributing factor were selected and adjusted to standardized procedures and hazard determiners at critical control points, The weights for each inspection item were ranked as 1, 2, 3, 4, or 5 according to the risk level of contributing factors. And also application for the inspection item in different 6 types of work procedures were suggested for the use of specialized foodservice establishment and cafeteria, and of manager's self inspection in each establishment.

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