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KMID : 0665220140270030447
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 3 p.447 ~ p.457
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A Research Study on Seoul Region School Nutritionists' Perception of HACCP System, CCP Control Standards & Performance Conditions and Sanitation & Safety Inspection - Focusing on CCP 1 & CCP 2 -
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Kim Gyoung-Mi
Lee Ae-Rang
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Abstract
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A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.
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KEYWORD
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HACCP system, CCP, sanitation & safety inspection
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