DOI QR코드

DOI QR Code

Verification of the HACCP System in School Foodservice Operations - Focus on the Microbiological Quality of Foods in Non-Heating Process -

학교급식소의 HACCP 시스템 적합성 검증(II) -비가열조리 공정을 중심으로-

  • 전인경 (경북대학교 식품영양학과) ;
  • 이연경 (경북대학교 식품영양학과)
  • Published : 2004.08.01

Abstract

The objective of this study was to evaluate microbiological Quality of HACCP application in elementary school foodservice operations. Microbiological Quality of utensils and non-heated foods such as salad was measured two times at five elementary schools in Daegu. The two experimentations differed in that after the first experimentation employees were educated and trained on HACCP based sanitation standards with a goal of improving microbiological Quality of foodservice. Microbiological Quality, time, and temperature were evaluated at three critical control points (CCPs): washing and disinfecting, personal hygiene and non-cross contamination. Micro-biological Quality was assessed using 3M petrifilm to measure total plate count and coliform group. The first experimentation showed low microbiological Quality due to cross contamination of utensils and cooking gloves; high microbiological count of the garlic, powdered red pepper, and ginger; and not thoroughly washing and disinfecting vegetables. In the second experimentation, microbiological Quality was greatly improved by washing and thoroughly disinfecting raw ingredients and utensils, and using good personal hygiene. However, microbiological Quality of seasonings was still low. Immediate corrective actions were required in one of the foodservice operations that was assessed. These results strongly suggest that foodservice operations should address non-heated food Quality. It is essential to measure microbiological Quality regularly and continually train and retrain employees on hand washing and disinfecting raw ingredients. Further studies are needed to determine whether pathogens are present in raw vegetables and seasonings.

본 연구에서는 대구지역 HACCP 적용 초등학교 5개교를 대상으로 비가열조리 공정 음식의 중요관리점별로 미생물 품질을 두 차례에 걸쳐 측정하여 학교급식에서 HACCP제도의 적합성을 검증하였다. 미생물 검사를 실시한 메뉴로는 오이 실파생 채, 도라지오이 초무침, 쌈배추 겉절이, 과일야채 샐러드, 그린야채샐러드, 오이소박이, 수박 등 7종류였으며 그 결과는 다음과 같다 생채류, 무침류, 샐러드류에 사용된 실파, 도라지, 쌈배추, 방울토마토, 치커리 등 생으로 먹는 채소류는 세척 및 소독을 했음에도 불구하고 미생물 기준치를 초과하였다. 또한 고춧가루, 마늘, 생강 등의 양념류 원재료의 일반세균수와 대장균군수가 기준치를 초과하였으며, 음식 생산과정에 사용된 용기 및 기구 등의 미생물수도기준치를 초과한 것으로 나타났다. 또한 배식시의 온도도 12$^{\circ}C$∼27$^{\circ}C$전후였다. 따라서 생채소류의 소독, 커팅 시 교차오염방지, 손 위생, 용기류의 교차오염 방지, 배식 온도(5$^{\circ}C$ 미만) 등의 중요관리점이 적합하게 관리되고 있지 않는 것으로 나타났다. 따라서 비가열조리 공정 음식의 생채류 소독시 소독액 농도의 수시 확인, 양념류의 미생물적 품질을 제도적으로 보장할 수 있는 개선책 마련 등이 필요한 것으로 사료된다. 또한 생채나 샐러드처럼 차게 배식되는 식품의 배식온도 5$^{\circ}C$미만 혹은 학교급식위생관리지침서 상의 차게 먹는 음식 1$0^{\circ}C$미만의 기준은 식수 900∼1,000식 이상인 대규모 학교에서는 현실적으로 준수하기 어려우므로 가능한 조리 후 배식 시간을 단축하도록 강조할 필요가 있는 것으로 사료된다. 또한 칼, 도마 등의 용도별로 구분 사용할 수 있도록 학교차원에서 지원하여야 할 뿐만 아니라 이들의 세척ㆍ소독이 철저히 실행되도록 조리종사자 대상 위생교육을 보다 확실히 실시할 필요가 있는 것으로 사료된다.

Keywords

References

  1. Lee SY, Jang YS, Choi HJ. 1999. Current status and further prospect on HACCP implementation in Korea (specially on catering). Food Industry and Nutrition 4: 14-26.
  2. 식품의약품안전청. 2000. 식품위해요소 중점관리기준 개정. 국민영양 12: 43-45.
  3. Youn S, Sneed J. 2003. Implementation of HACCP and prerequisite programs in school foodservice. J Am Diet Assoc 103: 55-60.
  4. Kwak TK. 1999. Establishing HACCP system for the improvement of school foodservice safety. Health technology planning and evaluation board. Ministry of Health and Welfare, Seoul.
  5. Ministry of Education & Human Resources Development. 2000. School Foodservice Sanitary management guideline. p 9-120.
  6. Rew K, Kim JM, Kwak TK. 1985. The microbiological assessment of university foodservice establishment, and hazard analysis for quality control of fried fish cake soup preparation. Korean J Nutr 18: 283-293.
  7. Kwak TK, Rew K. 1986. The microbiological quality assessment of chicken soup utilizing HACCP model in a university foodservice establishment. Korean J Soc Food Sci 2: 76-84.
  8. Heo YS, Lee BH. 1999. Application of HACCP for hygiene control in university foodservice facility - focused on vegetable dishes (Sengchae and Namul)-. J Fd Hyg Safety 14: 293-305.
  9. Kwak TK, Joo SY, Lee SM. 1992. Applying HACCP for microbiological quality control in hospital foodservice operations. Korean J Soc Food Sci 8: 123-135.
  10. 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: 107-121.
  11. Seo SY. 1995. Microbiological quality improvement study for school foodservice operation. MS Thesis. Yonsei University, Seoul.
  12. Kim KJ, Roh PU. 2000. A study on model development of hazard analysis critical control point (HACCP) for school lunch menu in primary schools. J Korean Public Health Assoc 26: 177-188.
  13. Kwak TK, Nam SL, Kim JL, Park SJ, Seo SY, Kim SH, Choi EH. 1995. Hazard analysis of commissary school foodservice operations. Korean J Soc Food Sci 11: 249-260.
  14. Jeong DK, Lyu ES. 2002. The microbiological evaluation of environments and facilities at food service operations in elementary school. J Korean Soc Food Sci Nutr 31: 216-220. https://doi.org/10.3746/jkfn.2002.31.2.216
  15. Kwon SH, Lee HO, Chung DK, Shin WS, Om AS. 2003. The seasonal microbiological quality assessment for application of HACCP system to the elementary school food service. Korean J Soc Food Cookery Sci 19: 647-658.
  16. Yoo WC, Kim JW. 2000. Development of generic HACCP model for practical application in mass catering establishments. Korean J Soc Food Sci 16: 232-244.
  17. Bea HJ. 2001. Survey on sanitation practice and the analysis of improvement by implementing HACCP system in foodservice operations. PhD Dissertation. Sookmyung Women's University, Seoul.
  18. Choi JH, Ryu K, Hong WS, Kwak TK. 2003. The education and training case study for implementing HACCP system of school foodservice operations in Korea. First APACCHRIE Conference, Conference Proceedings I. p 641-652.
  19. Jeon IK, Lee YK. 2003. Verification of the HACCP system in school foodservice operations - Focus on the microbiological quality of foods in heating process and afterheating process-. Korean J Nutrition 36: 1071-1082.
  20. Kwak TK. 1999. Implementation of HACCP to the foodservice industry and HACCP plans development. Food Industry and Nutrition 4: 1-13.
  21. Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neill K, Mcdowell J, Post LS, Boder M. 1990. Microbiological safety assurance system for foodservice facilities. J Food Tech 44: 68-73.
  22. Harrigan WF, McCance ME. 1976. Laboratory methods in food and dairy microbiology. Academic Press Inc., New York, USA.
  23. Moon HK. 1997. A quality assurance study of certain menu items on the application of Cook/Chill system for school foodservice operations. PhD Dissertation. Yonsei University, Seoul.
  24. Bae HJ, Chun HJ. 2003. Microbiological hazard analysis of cooking utensils and working areas of foodservice establishments and hygiene improvement by HACCP system. Korean J Food Cookery Sci 19: 231-240.
  25. Choi JH. 2000. An education and training case study for the implementation of HACCP system. MS Thesis. Yonsei University, Seoul.

Cited by

  1. Microbial Contamination Analysis for Drinking Water, Foodstuff, and Cooked Food for Foodservice Operation vol.44, pp.4, 2012, https://doi.org/10.9721/KJFST.2012.44.4.478
  2. Analysis of Usage Frequency of Potentially Hazardous Foods in School Foodservice Menus vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.360
  3. Evauation of Hygienic Status of High School Foodservice using ATP Bioluminescence Assay & Microorganism Test Strips vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.918
  4. Analysis of Microbiological Hazards of Preprocessed Namuls in School Food Service and Processing Plant vol.27, pp.2, 2012, https://doi.org/10.13103/JFHS.2012.27.2.117
  5. Assessment of Microbiological Quality of Outsourced School Meals vol.18, pp.4, 2012, https://doi.org/10.14373/JKDA.2012.18.4.372
  6. Quality Characteristics and Microbial Hazard Analysis of Commercial Garlic vol.42, pp.5, 2013, https://doi.org/10.3746/jkfn.2013.42.5.800
  7. Cold Pasteurization of Frozen Crushed Garlics using Electron Beam Irradiation and the Stability of Bioactive Components vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.9
  8. Microbiological Quality Evaluation of Foods(Ojingeochaesomoochim : Vegetable Salad with Blanched Squid) That Went through Cooking Process after Heating Treatment in School Food Services vol.30, pp.1, 2014, https://doi.org/10.9724/kfcs.2014.30.1.051
  9. Management of Critical Control Points to Improve Microbiological Quality of Potentially Hazardous Foods Prepared by Restaurant Operations vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.774
  10. 초등학교에 공급되는 급식용 식재료 및 조리식품의 미생물학적 품질평가 vol.37, pp.3, 2008, https://doi.org/10.3746/jkfn.2008.37.3.379
  11. 대형 양식당 음식에 대한 미생물학적 위해분석 vol.37, pp.8, 2008, https://doi.org/10.3746/jkfn.2008.37.8.1049
  12. 고등학교 급식시설 운영실태 및 ATP Bioluminescence를 이용한 위생상태 조사연구 vol.30, pp.3, 2004, https://doi.org/10.9799/ksfan.2017.30.3.515
  13. 대구지역 어린이급식관리지원센터 지원 일부 어린이집 급식의 미생물적 품질 평가 vol.25, pp.1, 2004, https://doi.org/10.14373/jkda.2019.25.1.1