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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.30 no.1, 2014년, pp.51 - 63
A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools o...
핵심어 | 질문 | 논문에서 추출한 답변 |
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HACCP을 적용하려면 제품 품목별로 제품설명서를 작성하는 것이 원칙이나 학교급식에서 지켜지지 않는 이유는? | HACCP을 적용하려면 제품 품목별로 제품설명서를 작성하는 것이 원칙이다. 그러나 학교급식에서는 생산음식이 매일 달라지므로 모든 음식에 대한 제품설명서를 작성하는 것은 불가능하다. 따라서 조리공정별로 음식을 분류하고 기존의 표준레시피를 활용하며, 미 FDA(1998)에서 제시한 공정접근법(process approach)을 참조해 공정을 분류한다. | |
학교급식 HACCP 시스템의 주 내용은? | 교육부에서는 1999년에 ‘학교급식에 HACCP 제도 도입 및 위생관리시스템 구축’에 관한 특별정책연구를 실시하여 학교급식 HACCP 일반모델을 개발하였고, 이에 준해 직영급식학교에서는 2001년부터 위탁급식학교에서는 2002년부터 HACCP 시스템을 적용하도록 뒷받침하였다. 학교급식 HACCP 시스템의 주 내용은 작업공정의 흐름을 분석하여 각 공정별 식단 작성, 식재료 검수, 보관, 식재료 세척 및 소독, 조리작업, 조리 후 배식, 작업종사자 개인위생, 식기구 세척 및 소독 등 위해요소를 분석해 이에 따른 중요관리점과 통제방법을 결정하며, 이러한 일련의 작업확인을 위한 점검표를 개발한 것으로 이는 각 학교가 급식시설 여건에 맞게 일부 변형하여 적용할 수 있는 기본 모델로서 국제식품규격위원회(Codex)가 제시한 HACCP 7원칙 12절차에 의거 개발되었다(Ministry of Education 2010.). | |
국내 학교급식에서는 생산음식을 어떻게 분류하여 HACCP 적용에 활용하는가? | 따라서 조리공정별로 음식을 분류하고 기존의 표준레시피를 활용하며, 미 FDA(1998)에서 제시한 공정접근법(process approach)을 참조해 공정을 분류한다. 국내 학교급식에서는 생산음식을 비가열조리 공정, 가열조리공정, 가열조리후처리공정의 3가지로 분류해 HACCP 적용에 활용하고 있다(Ministry of Education 2010). 비가열조리공정은 가열공정이 전혀 없는 조리공정으로 무침, 겉절이, 냉채, 샐러드 등의 음식이 여기에 속하며, 가열조리공정은 가열조리 후 바로 배식하는 조리공정으로 국이나 찌개, 탕, 찜, 볶음, 조림, 튀김 등이 해당된다. |
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