Evaluation of Sanitary Management based on HACCP of Business and Industry Foodservice Operations in Taegu and Kyungpook Areas.
- Author:
Eun Jeong NAM
1
;
Yeon Kyung LEE
Author Information
1. Department of Food Science and Nutrition, Kyungpook National University, Taegu, Korea.
- Publication Type:Original Article
- Keywords:
sanitary management;
HACCP;
business and industry foodservice operation
- MeSH:
Commerce*;
Cooking;
Daegu*;
Food Handling;
Gyeongsangbuk-do*;
Hazard Analysis and Critical Control Points*;
Humans;
Meals;
Surveys and Questionnaires;
Sanitation
- From:Journal of the Korean Dietetic Association
2001;7(1):28-37
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal sanitation, equipment sanitation, and equipment possession were carried out using questionnaires for 146 business and industry foodservice operations in Taegu and Kyungpook areas. The results of this study were summarized as follows. Forty-nine percent of surveyed foodservice operations was in Taegu, 51% in Kyungpook and 69.2% in direct foodservice operations and 28.1% in contracted foodservice operations. Seventy-eight percent of foodservice operations replied that they have done only basic sanitary management, while 13% surveyed stated that they were implementing HACCP. Food handling practice and personal sanitation were significantly better in Kyungpook area than in Taegu. Significantly high levels in food handling practice, personal sanitation, equipment sanitation, and equipment possession were seen in foodservice operations which had more than 1,000 meal served than those which had less than 1,000 meals served. According to the results of food handling practice, in items of food-temperature measurement during receiving, cooking, holding after cooking, and reheating, foodservice operations showed very low scores below the average. All foodservice operations presented good scores in the parts of personal and equipment sanitation. In equipment possession, sterilizing systems were generally not enough, dishwasher and sterilizing facilities of contracted foodservice operation showed significantly high scores. Therefore, the business and industry foodservice operations will have to pay special attention to temperature management in the foodservice production process as the first step to implement of HACCP.
