• KOREAN POULTRY JOURNAL
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• v.42 no.7
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• pp.101-105
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• 2010

정부가 추진하는 '계란위생관리 대책'에 대해 정부, 농가, 유통, 소비자가 한곳에 모여 의견교환을 하고자 지난 6월 7일 축산신문 주최로 좌담회를 열었다. 이 내용을 정리 요약해 본지를 통해 전하고자 한다.

• Safe Food
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• v.3 no.1
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• pp.13-21
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• 2008

우리나라 학교급식의 현재 성적표를 "양적 성공, 질적 실패"로 평가할 수 있다. 2003년 학교급식이 국가적 교육사업이 되어서 초 중 고 특수학교에서 전면급식이 이루어지고 10,343개교에서 704만명의 학생에게 급식을 제공하고 있다. 현재는 양질의 학교급식을 안전하고 저렴하게 공급하고, 국가식량정책과 연계하여 효율적으로 관리하여야 할 시기이다. 그러나 학교급식 소요경비 연 2조3천억원, 영양사 7,196명 등 63,145명이 종사하는 거대한 산업군이라는 규모에도 불구하고 전체 학교의 70%만이 식당시설을 갖추고 있고 급식 만족도가 학생이나 학부모의 기대에 미치지 못하고 있으며, 식중독 발생의 원흉이 되어 국민적 질책의 대상이 되고 있는 것이 현실이다. 이 문제는 1) 영양사 업무과중에 따른 시간부족, 영양사 지식정보 부족 등에 따른 식재료 및 위생관리 소홀, 2) 냉장, 냉동, 오염/비 오염 구획 등에 필요한 시설과 설비 부족, 3) 교육인적자원부의 급식위생관리의 전문성 부족과 담당 인력 및 정책적, 재정적 지원 부족을 원인으로 볼 수 있다. 학교급식 안전대책은 아래 20대 과제를 추진하여 확보하여야 할 것이다. 전략 1은 "우수한 식재료 위생관리"로서 "급식비 인상 및 현실화, 철저한 수입 농수축산물관리, 식재료 공급 및 전처리업 자유업에서 신고제, 허가제로 전환, GAP(우수농산물관리) 제도 도입, 생산이력제도(traceability) 도입, 급식원료 "품질인증 제도" 도입, 식품원료 전처리 시 세척, 소독프로그램 보급, 학교급식 식자재기준, 규격 설정, 과학적이고 쉬운 검수지침 개발 및 보급, 신속검사키트를 활용한 주기적인 미생물 검사 의무화, 위생 전문가에 의한 검수, 식재료별로 분산된 법령과 관리제도 정비(식품안전기본법), 급식식자재 공급 유통 과정의 감시 감독 강화" 등 13개 과제를 제안한다. 전략 2는 "급식위생 확보 인프라구측"으로서 "급식종사자 전문성 확보(조리/영양/위생), 급식전담기구(학교급식진흥원 /학교급식센터 등) 설치, 급식형태 다양화(위탁/직영 균형 발전), 학교급식법 재개정, 학교급식 HACCF제도 확대" 등 4개 과제를 제안한다. 전략 3은 "급식소 시설 설비 현대화 및 환경개선"으로서 "급식시설 설비 현대화 (전처리실, 냉장고, 온장고 구비 등), 급식소 환경 개선 (상수 사용 확대 및 안전강화, 지하수 소독 강화, 정화된 공기 공급 등)" 등 2개 과제를 제안한다. 전략4는 "급식위생제도 및 관리체계 개선"으로서 "전문적 단일기관 안전관리 (식품안전처)" 과제를 제안한다.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.764-772
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• 2015

This study was conducted to investigate food safety management practices at children's foodservice facilities and evaluate the effect of visiting education by Center for Child-care Foodservice Management (CCFSM) for food safety improvement. The subjects of evaluation included child care centers (84.3%), kindergartens (7.8%), and community child centers (7.8%). Facilities by foundation types were private (70.6%), public (19.6%), and corporation (9.8%). The average score of food safety evaluation was 84.09 points. The total score of food safety evaluation of community child center was significantly lower than that of child care center and kindergarten (p<0.01); and the total score of public facilities was higher than that of private facilities. Furthermore, 35.9% of evaluation items showed performance higher than 90%, while 15.4% showed performance less than 60%. The item with lowest performance was 'washing and disinfection of fruits and vegetables (26.5%)'. Results of one-way ANOVA of food safety evaluation score by the frequency of visiting education indicated that the evaluation score of the third session significantly increased from the first and second sessions. In addition, the result of two-way ANOVA showed that both foodservice type (F=21.730, p<0.001) and the frequency of visiting education (F=7.968, p<0.001), and both foundation type (F=31.387, p<0.001) and the frequency of visiting education (F=7.507, p<0.001) affected the total food safety evaluation score. There were significant differences in result scores according to the number of meal served (F=17.133, p<0.001) and the frequency of food safety evaluation (F=17.065, p<0.001). In conclusion, visiting education of children's foodservice facility showed significant effect on the improvement of food safety level.

• KOREAN POULTRY JOURNAL
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• v.11 no.1 s.111
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• pp.56-61
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• 1979

• 베이커리
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• no.7 s.372
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• pp.140-143
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• 1999

• Food Industry
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• s.108
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• pp.28-36
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• 1991

• Journal of the Korean hospital association
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• v.13 no.11 s.119
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• pp.48-51
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• 1984

심신이 허약한 환자의 위생적인 식사관리가 병원에서 주요한 관심사가 되고있다. 이는 음식물에 대한 병원균의 감염이 건장한 사람보다 환자에 대해 감염율이 높기 때문이다. 따라서 환자의 위생적인 문제에 보다 많은 배려와 함께 환자의 식이를 담당하는 책임자의 철저한 관리가 요망되고 있다.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.05a
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• pp.39-50
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• 2004

$\square$ HACCP 기본개념 o HACCP는 축산물작업장에서 위생에 영향을 미치는 생물학적, 화학적, 물리적 위해 요소분석(HA)후 주요 단계에 중요관리점(CCP)을 설정하여 중점 관리하는 과학적.체계적인 위생관리기법 (중략)

• Journal of Food Hygiene and Safety
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• v.22 no.3
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• pp.165-172
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• 2007

Sanitary management with step-by-step working process and dietician's perception against them at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals, 38 schools,40 enterprises, and 7 others. Practice ratio of sanitary management items at purchasing and receiving step of food and food materials in food service institutions were 59.2-98.0%, and they were higher than those of other steps. In pre-treatment step, practice ratio of 'Undoing treatment of foods on the ground' in hospital was higher (53.8%) than those of enterprise (32.5%) and school (34.2%), and needed the improvement of pre-treatment procedure in enterprise and school. Practice ratio of all sanitary management items in cooking step were below 30%, and needed the improvement of cooking procedure. In storage step, the improvement of cooking procedure in school and enterprise were needed. Practice ratio of all sanitary management items in distribution step were low, and needed the improvement of this working procedure. However, in spite of low practice ratio on these items, dietician's perception against sanitary management items in all steps was low. Therefore, we estimated that the improvement of working processes and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.186-198
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• 2000

The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.