Five thousand six hundred and twenty fice(98.9%) out of 5,688 elementary schools in Korea have school lunch programs. however, foodborne diseases in school have been increasing because of unsafe food temperature, unsanitary facilities and poor personal hygiene. Therefore a study on HACCP model was conducted in order to prevent foodborne disease outbreaks in school lunch programs. For the development of HACCP model, 20 menus were selecred from among 14 elementary schools; 9 elementary schools of Kyungbuk province and 5 elementary school of Kyonggi province.
The results are summarized as follows. (1) An average frequency of beef included in Potentially Hazardous Foods(PHF) in school lunch programs was 18.2% that of chicken was 10.2%, that of potato was 8.2% that of egg was 7.1% respectively. An average frequency of simmering PHF was 28.0% in school lunch programs, that of sauteing was 18.3% that of boiling was 8.3% respectively. (2) Flow diagrams were made according to receiving, storage, pre treatment, washing, cooking and serving foods. (3) CCPs were determined by processing and Hazard Analysis Charts were made depending on the degree of contamination of raw materials, adequate cooking and storage, cross eontamination and personal hygiene. (4)HACCP Plan charts include critical linits, monitoring method, corrective action, record keeping and verification on Hazard Analysis Charts.
|