Microbiological Quality Evaluation for Implementation of a HACCP System in Day-Care Center Foodservice Operations : I. Focus on Heating Process and After-Heating Process.
- Author:
Ji Hye MIN
1
;
Yeon Kyung LEE
Author Information
1. Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea.
- Publication Type:Original Article
- Keywords:
HACCP;
day-care center;
microbiological quality;
heating process;
after-heating process
- MeSH:
Cooking;
Gyeongsangbuk-do;
Hand;
Hand Disinfection;
Hazard Analysis and Critical Control Points*;
Heating*;
Hot Temperature*;
Sanitation;
Spinacia oleracea;
Staphylococcus aureus;
Time Management;
Vegetables;
Zea mays
- From:The Korean Journal of Nutrition
2004;37(8):712-721
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm(TM) to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74degrees C. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, corn vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.
