Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Usage Status Survey on Some Essential Facilities, Equipment and Documentary Records for HACCP Implementation in Contract Foodservices

HACCP 적용에 필요한 시설 . 설비 . 문서의 위탁급식소 구비 실태에 관한 조사

  • Moon, Hye-Kyung (Dept. of Food and Nutrition, Changwon National University) ;
  • Ryu, Kyung (Dept. of Food and Nutrition, Dongnam Health College)
  • 문혜경 (국립창원대학교 식품영양학과) ;
  • 류경 (동남보건대학 식품영양학과)
  • Published : 2004.08.01
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Abstract

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.

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References

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  2. Effects of HACCP System Implementation on Domestic Livestock Product Plants vol.32, pp.2, 2012, https://doi.org/10.5851/kosfa.2012.32.2.168
  3. Perception of the HACCP system operators on livestock product manufacturers vol.56, pp.5, 2004, https://doi.org/10.1186/2055-0391-56-19