Journal List > J Nutr Health > v.49(3) > 1081442

TOOLS
Ju, Kawk, Hong, Kwak, and Chang: Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants
Data

Journal of Nutrition and Health 2016; 49(3): 201-212.

Published online: 30 June 2016

DOI: https://doi.org/10.4163/jnh.2016.49.3.201

Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants

Seyoung Ju1, Hyoseon Kawk2, Wansoo Hong3, Tongkyung Kwak4, Hyeja Chang1

1Department of Food and Nutrition, Dankook University, Yongin-si 16890, Korea.

2Division of Microbiology, Ministry of Food and Drug Safety, Cheongju 28159, Korea.

3Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Korea.

4Department of Food and Nutrition, Yonsei University, Seoul 03722, Korea.

To whom correspondence should be addressed. tel: +82-31-8005-3175, hjc10@dankook.ac.kr

Received 29 April 2016       Revised 3 June 2016       Accepted 4 June 2016

© 2016 The Korean Nutrition Society

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.

Keywords: cooked foods of restaurant, food code standard, expert group

Figures and Tables

Fig. 1

Research diagram for the suggestion of sanitation management standards for cooked foods in restaurants based on the results of expert group panel discussions.

jnh-49-201-g001
Table 1

Experts' review opinions on newly proposed sanitation management standards for restaurants

jnh-49-201-i001
Table 2

Newly proposed proposal on regulation of cooked foods in restaurants

jnh-49-201-i002

Notes

This study is supported by the Korean Ministry of Food and Drug Safety (15162.011).

Appendix

Appendix

Appendix

jnh-49-201-a001

References

1. Ministry of Food and Drug Safety (KR). The 2015 foodborne statistics: places caused by foodborne illness [Internet]. Cheongju: Ministry of Food and Drug Safety;2015. cited 2016 Apr 23. Available from: http://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoning-Stat.do?menu_no=519&menu_grp=MENU_GRP02.
2. Shin H, Lee S, Kim JS, Kim J, Han KH. Socioeconomic costs of food-borne disease using the cost-of-illness model: applying the QALY method. J Prev Med Public Health. 2010; 43(4):352–361.
crossref
3. Kwak TK, Kang YJ, Rye K, Moon HK, Chang HJ, Lee KE, Choi JW. Food safety principle and practice. Food safety principle and practice. Paju: Gyomoonsa;2014.
4. The 2014 foodservice position and 2015 forecasts. Hotel Restaur. 2015; 287:101–143.
5. Gregoire MB. Foodservice organizations: a managerial and systems approach. 7th ed. Upper Saddle River (NJ): Prentice Hall;2010.
6. Shin SK. Improvement of operation system for technical regulation of foods [Final reports of the Ministry of Food and Drug Safety]. Seoul: Hanyang Women's University;2013.
7. Ministry of Food and Drug Safety (KR). Food safety management manual for restaurants. Cheongju: Ministry of Food and Drug Safety;2014.
8. Chang HJ, Ju SY, Heo EJ, Kim SH, Kwak TK, Hong WS. Qualitative analysis of current food code for the improvement of hygiene management practices in restaurants and institutional foodservice premises by comparing standards and guidelines of the developed countries. J Foodserv Manage. 2016; 19(3):7–24.
9. Ministry of Education (KR). School meal code enforcement rule [Internet]. Cheongwon: Ministry of Education;2013. cited 2015 Mar 30. Available from http://www.law.go.kr/lsInfoP.do?lsiSeq=146542&efYd=20131123#0000.
TOOLS
Similar articles