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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Implementation of HACCP Model for Steamed Rice with Squid Served from Elementary School with Joint-Lunch Management System

공동관리 초등학교의 안전한 오징어덮밥 생산을 위한 HACCP적용

  • 박금순 (대구가톨릭대학교 가정관리학과) ;
  • 이인숙 (대구가톨릭대학교 가정관리학과) ;
  • 금경운 (대구가톨릭대학교 식품영양학과)
  • Published : 2004.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to implement HACCP system to foodservice of W and D elementary schools with joint-lunch management system in Kyungsan area. Steamed rice with squid was selected and Control Action, Monitoring Procedure and Control measure were identified based on HACCP flowchart to produce safe and healthy food. It was suggested that frozen squid must be thawed under the cold running city water and kept temperature below 1$0^{\circ}C$ and receiving/thawing procedure has to be done within 30 min. Raw vegetables must be washed under three-tube wash stand and whole prepreparation procedures should be done in 20 minutes. Clean and sanitize all the equipment and utensils before and after handling squid. Knives and cutting boards for vegetable and squid should be classified. Sauce for steamed rice with squid should be heated about 21 minutes to reach the temperature of 94$^{\circ}C$ before serving and internal temperature of food must be kept above 84.4$^{\circ}C$ during serving. The ideal temperature of kitchen should be remained 15∼18$^{\circ}C$. The underground water has to be excluded to minimize the risk of contamination in the foodservice facility and the prepreparation place must be separated with cooking place. Also, Personal hygiene Practice should be check in each stage. Further, additional research needs to be conducted to determine models for HACCP implementation for different menu.

본 연구는 공동관리 급식을 시행하는 초등학교의 안전한 급식을 위하여 HACCP 시스템 적용 지침을 개발하고자 경북 경산지역에 위치한 W와 D초등학교의 급식메뉴를 선정하여 2002년 12월∼2003년 2월에 실시하였다. 급식 메뉴에서 학생들의 편식을 교정하데 도움이 되며, 미생물에 의한 오염 가능성이 높은 냉동 해산물을 사용하는 오징어덮밥을 HACCP 적용메뉴로 결정하였다. 오징어 덮밥의 생산 단계에 따라 공정흐름도를 작성하여 생산단계에서 반드시 점검해야 할 HACCP을 적용 지침를 제시하였다 (1) 해동 및 세정: 냉동 오징어는 흐르는 수도물로 해동하여 손질한 후 조리직전까지 식품의 내부온도는 가능한 1$0^{\circ}C$ 이하로 유지 또는 냉장보관하고, 소요시 간은 30분을 초과하지 않도록 한다. 채소는 3구 세정대에서 세정하고, 지하수 사용은 배제해야 하며 작업은 20분 이내에 완료되도록 한다. (2) 썰기: 오징어와 채소를 사용하는 칼과 도마는 구별하여 사용하며, 조리원의 개인위생을 점검하고, 칼과 도마를 포함한 조리기구의 사용 전 후의 세정 및 소독상태를 확인한다. (3)조리: 오징어와 채소는 각각 조리(데치기와 볶기)한 후 함께 섞어 끓인다. 오징어는 완전히 익혀야 하며, 완성된 음식의 내부온도는 94$^{\circ}C$ 이상이어야 하며, 21분 이상 가열한다. 맛보기 는 올바른 방법으로 실시해야 한다. (4) 배식: 조리원의 위생습관(마스크, 머리수건 및 일회용 장갑착용)을 확인하고, 음식 (오징어덮밥)의 내부온도(84.4$^{\circ}C$이상)와 조리실의 이상적 실내온도(15∼18$^{\circ}C$), 조리기구 취급이 위생적으로 이루어지는지 확인한다. 공동관리교의 안전한 급식은 표준화된 메뉴에 따라 공정 흐름도를 작성해야 하며, HACCP이 적용된 지침서가 모든 메뉴에 따라 갖추어 져야 비로소 실행될 수 있다. 따라서 정확한 온도를 측정하고 HACCP을 이해할 수 있는 교육프로그램과 다양한 종류의 식단을 생산할 수 있는 기본적인 시설과 기구를 갖춘 조리실, 전문 영양사와 고용 조리원 확보 및 안전한 식수공급이 이루어 져야 하며 이를 뒷받침하는 국가차원의 지원과 지속적인 연구가 필요하다고 사료된다.

Keywords

References

  1. Applied Foodservice Sanitation. 1992. A certification coursebook. The Education Foundation of NRA, Chicago, IL, USA.
  2. Puckett RP. 1997. Keeping it clean, playing it safe: What the HACCP program all about. J ADA 97: 125.
  3. Yoo WC, Kim JW. 2000. Development of generic HACCP model for practical application in mass catering establishment. Korean J Soc Food Sci 16: 232-244.
  4. Setiabuhdi M, Theis M, Norback J. 1997. Integrating hazard analysis and critical control point (HACCP) and sanitation for verifying food safety. J ADA 97: 889-891.
  5. Hess MA. 1997. Practice points: Translating research into practice-Attention to food safety should not wait for a crisis. J ADA 97: 625.
  6. Kwon YS. 1999. A job analysis in common management dietitian of school foodservice-centering around Kyoung sang buk-do. J Korean Dietetic Association 5: 182-191.
  7. Kwak TK. 1999. Implementation of HACCP to the foodservice industry and HACCP plans development. J Korean Soc Food Sci Nutr 4: 1-12.
  8. Kwak TK, Ryu K, Choi SK. 1996. The development of a computer-assisted HACCP program for the microbiological quality assurance in hospital foodservice operations. Korean J Dietary Culture 11: 107-111.
  9. Peregrin T. 2001. Teaching food-handling safety: Stick to the basics. J ADA 101: 1339.
  10. 엄영람. 1997. 급식단계별 위생관리 보수교육. p 32-35.
  11. Heo YS, Lee BH. 1999. Application of HACCP for hygiene control in university foodservice facility-focused on vegetable dishes (Sangchae and Namul). J Fd Hyg Safety 14: 293-304.
  12. Woo GY. 2002. Current state and improvement measures of HACCP system applying in elementary school lunch. MS Thesis. Kyungpook National University, Daegu.
  13. Kye SH. 1995. Hazard analysis and critical control points of one-dish meal prepared at Korean restaurants: Naengmyeun (cold noodles) and Pi-bim bab (mixed rice). Korean J Dietary Culture 10: 167-174.
  14. Bryan FL. 1978. Impact of foodborne disease and methods of evaluating control programs. J Environ Health 40: 315-323.
  15. Stauffer LD. 1971. Sanitation and the human ingredient. Hospitals 45: 62-79.
  16. Lee YW, Hong JH. 1992. Development of an inspection item and its application for the hygienic improvement of foodservice establishments using hazard analysis critical control point (HACCP) model. J Fd Hyg Safety 7: 219-231.
  17. Ingham S, Thies ML. 1997. Positions of the ADA : Food and water safety. J ADA 97: 184-189.
  18. Lee HS, Ryu SY. 1998. The seasonal microbiological quality assessment of Kimbap (Seweed roll) production flow in foodservice facilities for univ. students-HACCP model. Korean J Food Cookery Sci 14: 367-374.
  19. Kim MJ. 1999. A study on development of hazard analysis and critical control points (HACCP) model for menu using raw material from among potentially hazardous foods (PHF) in school lunch. MS Thesis. Kyungsan University, Kyungsan.
  20. 교육인적자원부. 2002. 학교급식위생관리지침서.
  21. Kim MJ, Roh BU. 2000. A study on model development of hazard analysis critical control point (HACCP) for school lunch menu in primary school. J Korean Public Health Assoc 26: 177-188.
  22. 광주금호고등학교. 2001. 식품위해요소 중점관리기준에 근거한 기본위생시설관리와 운영.
  23. Cha JA, Yang IS, Lee JM, Kim HA. 1995. Performance and Importance analysis of dietitian's task in employee feeding facilities. J Korean Dietetic Associaition 1: 66-78.
  24. Kim JG. 2000. Evaluation of the management of sanitation in foodservice establishment in Korea and strategies for future improvement. J Fd Hyg Safety 15: 186-198.
  25. 권영숙. 1998. 학교급식 공동관리 영양사의 직무분석(경북지역 중심으로). 학교급식연구회지 4: 125-150.
  26. 강영재. 1999. HACCP제도를 활용한 단체급식 위생관리 실무. 수학사, 서울.
  27. Ryu SY. 1998. Microorganism quality evaluation pursuant to he HACCP program of each phase of the Kimpob production at the university foodservice facilities in summer and winter. MS Thesis. Andong National University, Andong.
  28. Kye SH, Moon HK. 1995. Hazard analysis and critical control points of Korean soups prepared at Korean restaurants: Hazard analysis of Tang (Galbitang, Sullungtang, Jangkuk). Korean J Dietary Culture 10: 35-44.
  29. Nam EJ, Lee YK. 2001. Evaluation of sanitary management based on HACCP of business and industry foodservice operations in Taegu and Kyungpook areas. J Korean Dietetic Association 7: 28-37.
  30. Youn SK, Sneed J. 2003. Implementation of HACCP and prerequisite programs in school foodservice. J ADA 103: 55-60.
  31. Lee YJ, Chang KJ. 1998. 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-1. A study on food preference of frequently served meals in the elementary school. J Korean Dietetic Association 4: 123-131.
  32. Kim KA, Kim SY, Chung NH. 1999. A survey on the management of elementary school foodservice -1. Management of school foodservice of the dietitian in the Kwangju & Chonnam area. Korean J Soc Food Sci 15: 133-145.
  33. Medieiros LC, Kendall P, Hillers V, Chen G, Dimascola S. 2001. Identification and classification of consumer foodhandling bacteria for food safety education. J Ada 101: 1326-1337.
  34. Lym KS, Lee TY. 1998. Menu analysis of the national school lunch program: The comparisons of the frequency of menu with the students' food preferences. J Korean Dietetic Association 4: 188-199.
  35. Hong WS, Chang HJ. 2003. The relationship between food service satisfaction and plate wastes in elementary school students. Korean J Soc Food Cookery Sci 19: 390-395.
  36. Thorpe M. 2003. Prevention of foodborne illness and the role of the dietitian. J Ada 103: 20-21.
  37. Bae HJ. 2001. Survey on sanitation practice and the analysis of improvements by implementing HACCP system in foodservice operations. PhD Thesis. Sookmyung Women's University, Seoul.
  38. Choi JH. 2000. An educational and training case study for the implementation of HACCP system for school foodservice operations. MS Thesis. Yonsei University, Seoul.
  39. Miller AJ, Brown T, Call JE. 1996. Comparison of wooden and polyethylene cutting boards: Potentials for the attachment and removal of bacteria from ground beef. J Food Protection 59: 854-858.
  40. Hew. 1978. Food Service Sanitation Manual. HEW Pub No. (FDA) 78-2081. U. S. Covt. Printing Office, Washington DC.
  41. Yang IS. 1993. Food Purchasing. Soohaksa, Seoul. p 125-148.
  42. Eo KH, Ryu K, Park SJ, Kwak TK. 2001. Need assessment of HACCP-based sanitation training program in elementary school foodservice operation based on sanitation knowledge test of employees. J Korean Dietetic Association 7: 56-64.
  43. http://www.ebs.co.kr. 2003. 토크한마당 사제부일체 “학교급식이 불안하다”.
  44. Park HS, Shin HG. 1999. Food safety management in a contract foodservice industry. Food Industry and Nutrition 4: 27-29.
  45. 경상북도교육연수원. 2001. 공통전문(학교급식위생전문)과정
  46. American Home Economics Association. 1993. Handbook of Food Preparation. Food & nutrition section. 9th ed. Kendall/Hunt Publishing Company, Dubuque, IA. p 97-107.

Cited by

  1. Assessment of Microbiological Quality of Outsourced School Meals vol.18, pp.4, 2012, https://doi.org/10.14373/JKDA.2012.18.4.372