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식양청 HACCP 지정 여부에 따른 위탁급식소의 위생관리실태 비교 원문보기
Comparison of Sanitary Management Practices at HACCP Appointed Contract Foodservices and those of Non-appointed Contract Foodservices

  • 저자

    전지영

  • 학위수여기관

    昌原大學校 大學院

  • 학위구분

    국내석사

  • 학과

    식품영양학과

  • 지도교수

  • 발행년도

    2003

  • 총페이지

    vii, 94p.

  • 키워드

    식양청 HACCP 위탁급식소 위생관리;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T9468885&outLink=K  

  • 초록

    In this study, in order to clarify the HACCP system accurately, compared appointed contract foodservices and non-appointed contract foodservices conditions to know whether is effect that KFDA(Korea Food and Drug Administration) HACCP appointed contract system improves hygiene administration level. Did to appointed contract foodservices of 6 places and non-appointed contract foodservices of 18 places, in sanitary management practices assessments for 47 item of 9 area. Appointed contract foodservices showed the high observance rate than all items in this assessment. Therefore, it is difference in hygiene administration assessments according to HACCP appointed. 'Labeling date of manufacture and managing date of storing for cooked foods' in items of below 50% observance rate at assessment of sanitary management in HACCP appointed contract foodservices is watched and should be corrected at post facto assessment. And more than half was not managed properly by 28 of 47 items in non-appointed contract foodservice. The percentage of acceptance of appointed contract foodservices appeared high than average 55.3% of non-appointed contract foodservices by average 68.7% in microbiological evaluation which was performed 2 places of HACCP appointed contract foodservices and 3 places of HACCP non=appointed contract foodservices. Microbiological evaluation of 'raw vegetable' in appointed contract foodservices was good than microbiological evaluation in non-appointed contract foodservices. Though, all of samples in 'heating food' were good, all two groups got rejection in microbiological evaluation of 'drinking water and utensil'. Though microbiological evaluation of hand in appointed contract foodservices was acceptance, hand in non-appointed contract foodservices was rejection. That means 'hand disinfection' improvement hygiene of hand. Investigated present status of 'equipment and facility at HACCP' in HACCP appointed contract foodservice 12 places and non-appointed contract foodservice 33 places, and showed significant difference between two groups from 35 items of 4 areas 49. HACCP appointed contract foodservices showed the high present status than most items the included in Food Sanitation Act. But non-appointed contract foodservices possessed little items


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