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KMID : 1134820100390060909
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 6 p.909 ~ p.919
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Assessment of Demand and Use of Fresh-Cut Produce in School Foodservice and Restaurant Industries
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Sun Shih-Hui
Kim Ju-Hee
Kim Su-Jin
Park Hye-Young
Kim Gi-Chang
Kim Haeng-Ran
Yoon Ki-Sun
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Abstract
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The purpose of this study was to investigate the demand and use of fresh-cut produce in school foodservice and restaurant industries. The subjects of this survey study were 200 school nutritionists and 70 cooks or managers in the restaurant industry nationwide. The data were collected by means of self-administered or e-mail questionnaires. Data analysis was completed using the SPSS window (ver. 12.0) program including frequency, χ²-test and t-test. Survey questions assessed the general characteristic of respondents, and the supply, use, and demand of fresh-cut produce in school foodservice and restaurant industries. Over 74% of the subjects have used fresh-cut produce. Most of the school foodservice (84.0%) kept fresh-cut produce for one day, while restaurant industry (28.3%) kept them up to three days. The nutritionists of school foodservice and managers of restaurant industry considered origin and date of production as the most important factor, respectively, when fresh-cut produce were being used. Fresh-cut root vegetable, such as potato and carrot was used mostly. The main reason not to use the fresh cut produce was due to the distrust of the fresh-cut produce safety in school foodservice and cost in restaurant industry. The main problem in fresh-cut produce use was the need of rewashing (29.9%) in school foodservice and irregular size (39.0%) in restaurant industry. These results indicate that the quality standard and size specification must be prepared with production guideline of safe fresh-cut produce.
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KEYWORD
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fresh-cut produce, school foodservice, restaurant industry, safety, quality
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