Current Information and Sanitaion Status of Professional Catering Companies.
- Author:
Whachun YOO
1
Author Information
1. Korea Health Industry Development Institute, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
professional catering companies;
foodservice establishment;
HACCP;
sanitary management
- MeSH:
Commerce;
Diagnostic Self Evaluation;
Hazard Analysis and Critical Control Points;
Humans;
Meals;
Ventilation
- From:Korean Journal of Community Nutrition
2000;5(2):253-262
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
A survey was performed to provide current information on professional catering companies. Twenty-three catering companies out of thirty-eight(60% recovery) responded the survey for December in 1998. Foodservice establishments managed by 16 small-middle sized catering companies provided an average of 11,200 meals daily, while those managed by major and small-middle sized catering companies were mainly office(72.2%, 57.1%) and school foodservice(15.2%, 26%). The rates of sales of major catering companies and small-middle sized catering companies increased 24%, 30% respectively in 1998. Self-evaluation in catering companies was conducted for sanitary management. Unsatisfactory results from self evaluation were found in three categories, such as, measurement of internal temperature of food materials at reception, ventilation system in the working area, and hand-washing stations with equipment cleaning and sanitizing facilities in front of the working area. Most catering companies expressed a willingness to apply the Hazard Analysis Critical Control Point (HACCP) system from this survey. "Professional catering business has arisen as an area requiring more consideration and further study for the production of a safe food."
