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

J Nutr Health. 2016 Jun;49(3):201-212. Korean.
Published online June 30, 2016.  https://doi.org/10.4163/jnh.2016.49.3.201
© 2016 The Korean Nutrition Society
Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants
Seyoung Ju,1 Hyoseon Kawk,2 Wansoo Hong,3 Tongkyung Kwak,4 and 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, Email: hjc10@dankook.ac.kr
Received April 29, 2016; Revised June 03, 2016; Accepted June 04, 2016.

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


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.
Click for larger image

Tables


Table 1
Experts' review opinions on newly proposed sanitation management standards for restaurants
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Table 2
Newly proposed proposal on regulation of cooked foods in restaurants
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Notes

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

Appendix

Appendix

References
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