Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Implementation of HACCP System for Safety of Donated Food in Foodbank Organization

푸드뱅크 기탁식품의 안전성 확보를 위한 HACCP 제도 적용

  • Park, Hyun-Shin (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Bae, Hyeon-Ju (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Lee, Jee-Hae (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Yang, Il-Sun (Dept. of Food & Nutrition, Yonsei University) ;
  • Kang, Hye-Seung (Dept. of Food & Nutrition, Yonsei University) ;
  • Kim, Chul-Jai (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 박현신 (숙명여자대학교 식품영양학과) ;
  • 배현주 (숙명여자대학교 식품영양학과) ;
  • 이지해 (숙명여자대학교 식품영양학과) ;
  • 양일선 (연세대학교 식품영양학과) ;
  • 강혜승 (연세대학교 식품영양학과) ;
  • 김철재 (숙명여자대학교 식품영양학과)
  • Published : 2002.07.31
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Abstract

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

Keywords

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