Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants / 한국영양학회지
Journal of Nutrition and Health
; : 201-212, 2016.
Article
in Korean
| WPRIM (Western Pacific)
| ID: wpr-121909
Responsible library:
WPRO
ABSTRACT
PURPOSE:
Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard.METHODS:
Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions.RESULTS:
Seven newly proposed standards were selected as follows (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi.CONCLUSION:
The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.
Full text:
Available
Health context:
Sustainable Health Agenda for the Americas
/
Neglected Diseases
Health problem:
Goal 8: Outbreaks, emergencies and disasters
/
Zoonoses
Database:
WPRIM (Western Pacific)
Main subject:
Restaurants
/
Social Control, Formal
/
Vegetables
/
Feasibility Studies
/
Hygiene
/
Disease Outbreaks
/
Risk Factors
/
Cooking
/
Electronic Mail
/
Education
Type of study:
Etiology study
/
Practice guideline
/
Qualitative research
/
Risk factors
Language:
Korean
Journal:
Journal of Nutrition and Health
Year:
2016
Document type:
Article