The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Analysis of Usage Frequency of Foods with Microbiological Hazards in Elementary School Foodservice Operations

초등학교 급식 식단 중 미생물학적 위해가 내재된 식품의 사용 빈도 분석

  • Jang Jung-Seon (Department of Food & Nutrition, Daegu University) ;
  • Bae Hyun-Joo (Department of Food & Nutrition, Daegu University)
  • 장정선 (대구대학교 식품영양학과) ;
  • 배현주 (대구대학교 식품영양학과)
  • Published : 2006.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to provide basic information about the usage frequency of foods and menu items that may have microbiological hazards in elementary school foodservice operations in order to prepare a sanitation management manual for the foodservice production process. Menus from 200 elementary school foodservice operations from June 2004 were analyzed. An analysis of the foodservice production process of the menu revealed that the following processes were used: heat process(63.9%), non-heating process(28.1%), and after-heating process(8.0%). The cooking methods used for side dishes were: Stir-frying(19.9%), Saenchae(15.6%), Jorim(15,1%), Sukchae(13.1%), Frying(11.3%) and so on. Overall, 85 menu items known to include microbiological hazards were offered a total of 3,537 times; they were Doegi-bulgogi(7.0%), Bibim-bap(5.2%), Oi-saengchae(4.6%), Kongnamul-muchim(4.2%), Ddeok-bokkeum(4.0%), Japchae(3.7%), and so on. To serve safe and hygienic foods, menus including microbiological hazards should be planned very carefully. Furthermore, if a menu is high in microbiological hazards and frequency, the manuals of sanitation management should be applied more thoroughly.

Keywords

References

  1. 교육인적자원부. 학교 급식 실시통계, 교육인적자원부홈페이지 www.moe.go.kr. 2006
  2. Kim, YS. The Importance of hygiene condition and HACCP system application at school foodservice. Food Science and Industry 36(2):92-98. 2003
  3. 식품의약품안전청. 집단식중독 발생현황, 식품의약품안전청홈페이지 www.kfda.go.kr. 2005
  4. Bae, HJ, Paik, JE, Joo, NM and Yoon, JY. HACCP Principle and Application for Foodservice Managers. 2nd ed., Kyomunsa, Seoul. 2006
  5. Chyun, JH, Choe, EO, Hong, SY, Woo, KJ and Kim, YA. A study on food service administration and nutrition education in elementary schools in Inchon. Korean Dietary Culture 14(4):417-428. 1999
  6. Lee, KH and Yoon, HS. Study on foodservice and nutrition management for elemetary schools in Kyungnam and Ulsan-foodservice management. J. of Korean Dietet. Assoc. 7(3):227-236. 2001
  7. Jung, HJ, Moon, SJ, Lee, LH, Yu, CH, Park, HY, Yang, IS and Moon, HK. Evaluation of national school foodservice management ; Labor control, menu management, and maintenance of equipments and facilities. Korean J. Nutrition 30(6):704-714. 1997
  8. Lee, YJ and Chang, KJ. Preliminary study on the establishment of proper portion using consumed size and food preference of frequently served meals in the elementary school lunch program in Inchon I. A study on food preference of frequently served meals in the elementary school lunch program in Inchon. J. of Korean Dietet. Assoc., 4(2):123-131. 1998
  9. Kim, YS, Jung, RW and Lee, HG. A study on the dietary habit and the food preference of pre-school children, Korean J. Soc. Food Sci. 6(2): 105-119. 1990
  10. Park, GS and Park, EJ. A study on the degree of satisfaction with food preferences and foodservice of students in rural Kyongbuk. Korean J. Soc. Food Sci. 11(5):503-510. 1995
  11. Kim, KA, Kim, EY, Jung, LH and Jeon, ER. A survey of the management of elementary school foodservice - II. satisfaction of food service and food preferences of the elementary school students in the Kwangju & Chonnam Area. Korean J. Soc. Food Sci. 15(3):272-287. 1999
  12. Park, HO, Cho, WY and Kim, SM. A study on regardness of mothers for the menu preference of the elementary school students in Inchon. Korean J. Dietary Culture 15(5):423-434. 2000
  13. Lee, JH. A study on the improvement and preference of school lunch program of a schoolchild in Yong-in. Culinary Research 6(3):83-97. 2000
  14. Lee, SY. The research study on the eating habits and food preferences of the elementary school students in Gwangju. Korean J. Human Ecology 4(1): 46-61. 2001
  15. Bae, SY and Park, SI. A study on children's satisfaction with food service in elementary schools in Seoul area. Kor. J. Dietary Culture 17(1):37-48. 2002
  16. Yim, KS and Lee, TY. Menu analysis of the national school lunch program: The comparisons of the frequency of menu with the students' food preferences. J. of Korean Dietet. Assoc. 4(2):188-199. 1998
  17. Lee, WM and Pang, HA. A Study on the preference and food behavior of the children in primary school foodservice II. J. of Korean Dietet. Assoc. 2(1):69-80. 1996
  18. 이연경. 급식.외식산업의 식품위해 요소 평가 및 관리방안. 한국급식위생관리학회 학술대회 자료집. 2004
  19. Bae, HJ, Lee, JH and Oh, SI. Effect of applying pretreatment methods before cooking for decreasing the microbiological hazard of cooked dried fish in foodservice establishments. Korean J. Soc. Food Sci. 19 (5):555-561. 2003
  20. Bae, HJ. Survey on Sanitation Practice and the Analysis of Improvements Implemeting HACCP System in Foodservice operations. PhD Dissertation, The Sookmyung Women's University, Seoul, Korea. 2001
  21. Yoo, WC, Park, HK and Kim, KL. Microbiological hazard analysis for prepared foods and raw materials of foodservice operations. Korean J. Dietary Culture 15 (2): 123-137. 2000
  22. Jeon, IK and Lee, YK. Verification of the HACCP system in school foodservice operations-focus on the microbiological quality of foods in heating process and after-heating process. Korean Nutrition Society 36 (10): 1071-1082. 2003
  23. Jeon, IK and Lee, YK. Verification of the HACCP system in school foodservice operations-focus on the microbiological quality of foods in non-heating process. Korean Soc. Food Sci. Nutr. 33(7):1154-1161. 2004 https://doi.org/10.3746/jkfn.2004.33.7.1154
  24. Min, JH and Lee, YK. Microbiological quality evaluation for implementation of a HACCP system in daycare center foodservice operations I. Focus on heating process and after-heating process. Korean J. Nutrition 37(8): 712-721. 2004
  25. Kim, HY and Ko, SH. Studies in holding methods for quality assurance of salads served at foodservice institutions. Korean J. Soc. Food Cookery Sci. 20(2): 211-218. 2004
  26. Lee, BH, Kim, IH, Huh, KS and Cho, KD. Application of HACCP system establishing hygienic standards in pizza specialty restaurant-focused on salad items. Korean J. Human Ecology 41(10):101-116. 2003
  27. Kim, HY and Cha, JM. A study for the quality of vegetable dishes without heat treament in foodservice establishments. Korean J. Soc. Food Cookery Sci. 18(3):309-318. 2002
  28. Kye, SH. Hazard analysis and critical control points of one-dish meal prepared at Korean restaurants: Naeng-myeun(Cold noodles) and pibim bab(mixed rice). Korean J. Dietary Culture 10(3):167-174. 1995
  29. Kye, SH and Moon, HK. Hazard analysis and critical control points of one-dish meal prepared at Korean restaurants: Hazard analysis of Tang (Galbitang, Sullungtang, Jangkuk). Korean J. Dietary Culture 10(1): 35-44. 1995
  30. Ju, SE and Kim, HY. A study in microbiological quality and safty control of cold soybean noodles serviced by an industry foodservice establishment. Korean J. Soc. Food Sci. 4(2):71-79. 1988
  31. Shin, SW, Rew, K and Kwak, TK. Hazard analysis of packaged meals(Dosirak) during delivery. Korean J. Food Hygiene 5(3):85-98. 1990
  32. Kwak, TK, Joo, SY and Lee, SM. Applying HACCP for microbiolgical auality control in hospital foodservice operations. Korean J. Soc. Food Sci. 8(2):59-71. 1992
  33. Kim, HY and Jeong, HJ. A study about microbiological quality and safety control of a central commissary school foodservice system in Daejeon city area. Korean J. Dietary Culture 10(1):67-74. 1995
  34. Kim, HY and Song, YH. A study on the quality control for the circulation steps including production, transportation, selling about hamburger and sandwich in convenience stores. Korean J. Dietary Culture 11(4): 465-473. 1996
  35. Kwak, TK, Kim, SH, Park, SJ, Cho, YS and Choi, EH. The improvement of the sanitary production and distribution practices for packaged meals(Kimpab) marketed in convenience stores using hazard analysis critical control point(HACCP) system. J. Fd. Hyg. Safety 11(3):177-187. 1996
  36. Kim, HY and Ko, SH. A study on the quality control for the holding method of food served by an industry foodservice establishment. Korean J. Soc. Food Sci. 12(2):129-137. 1996
  37. Lee, HS and Ryu, SY. The seasonal microbiological quality assessment of Kimbap(seaweed roll) production flow in foodservice facilities for university students-HACCP model. Korean J. Dietary Culture 14 (4):367-374. 1998
  38. Kim, HY, Kim, JY and Ko, SH. A study on the quality depending on preparing of food in high school contract foodservice. Korean J. Soc. Food Cookery Sci. 18(5):495-504. 2002
  39. Lee, BH, Huh, KS and Kim, IH. Establishment of hygienic standards for pizza restaurant based on HACCP concept-focused on pizza production. Korean J. Food Sci. Technol. 36(1):174-182. 2004
  40. Kim, HY and Ko, SH. A study on microbiological quality & safety control of Dongtae-Jeon(pan-fried dish) and Rolled Egg in packaged meals(Dosirak) with various cooking processes. Korean J. SOC. Food Cookery Sci. 20(3):292-298. 2004
  41. Heo, YS and Lee, BH. Application of HACCP for hygiene control in university foodservice facility focused on vegetable dishes(Sengchae and Namul). J. Fd. Hyg. Safety 14(3):293-314. 1999