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KMID : 0123419980030040655
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Korean Journal of Community Nutrition
1998 Volume.3 No. 4 p.655 ~ p.667
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Development of the Computer-Assisted HACCP System Program and Developing HACCP-Based Evaluation Tools of Sanitation for Institutional Foodservice Operations
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Lee Jaung-Sook
Hong Hee-Jung
Kwak Tong-Kyung
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Abstract
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The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic Implementation of HACCP pnnciples in identifrmg, assessing and controlling hazards in institutional foodservice operations. The HACCP-based sanitation evaluation to이 has been developed, bxsed on the results Of the computenzed HACCP program Sanitary practices were surveyed and evaluated to develop the computer assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals With 650-beds, one offce operation of 400 meals per day, and one Ectory foodservice of 1,000 meals per day. All database files and processing programs were created by using "Unifi Vision" tool with Windows 95 of user environments.
The results study can be summanzed as follows :
1. This program consists Of the pre-stage for HACCP study and the implementation stage of the HACCP system.
1) The pre-stage for HACCP study includes the selection Of menu items, the development of the HACCP recipe, the construction product flow diagrams, and printing the HACCP recipes and product flow diagrams.
2) The implementation of the HACCP system Includes the identification microbiological hazards the determination
of critical control points based on the decision tree logic, the establishment of control methods for each hazard, and the supplementation of data base files.
3) The HACCP-based sanitation evaluauon to이 consisted of 3 dimensions relationship, personal hygiene, and equipment-facility sanitation. The Cronbach’s alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equpment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was consi-dered as an effective tool for assuring product quality. This program will assist foodservice
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KEYWORD
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computer-assisted HACCP program, HACCP-based sanitation evaluation tool
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