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KMID : 1002420070080020079
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Journal of Korea Society for School Health Education
2007 Volume.8 No. 2 p.79 ~ p.95
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A Study on Hazard Analysis and Critical Control Points(HACCP) in School Lunch by Analyzing Food Cooking Processes
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Bin Sung-Oh
Kim Moon-Ju
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Abstract
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A study was conducted in order to develope HACCP model in school lunch in Korea.
Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers’ hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.
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KEYWORD
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School lunch, HACCP
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