Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 10 Issue 4
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- Pages.381-389
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- 2004
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
Effect of Sanitization on Raw Vegetables not Heated in Foodservice Operations
단체급식 비가열조리 생채소의 소독 효과
- Mun, Hye-Gyeong (Dept. of Food & Nutrition, Changwon National University) ;
- Jeon, Ji-Yeong (Dept. of Food & Nutrition, Changwon National University) ;
- Kim, Chang-Sun (Dept. of Food & Nutrition, Changwon National University)
- Published : 2004.11.10
Abstract
The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above
Keywords
- HACCP;
- sanitization on raw vegetables;
- microbiological quality;
- microbiological standard for ready-to-eat foods