대학 급식시설의 위생 실태조사 및 품질관리를 위한 연구 : 제1보 : 오뎅국을 중심으로

류경(Kyung Rew),김정미(Jeong Mi Kim),곽동경(Tong Kyung Kwak) 韓國營養學會 1985 Journal of Nutrition and Health Vol.18 No.4

서울 시내 요식업소의 작업환경 실태조사 및 그 개선을 위한 모델 제시

곽동경(Tong Kyung Kwak),박경해(Kyung Hae Park),류경(Kyung Rew) 韓國營養學會 1986 Journal of Nutrition and Health Vol.19 No.6

도시락 유통과정의 미생물적 품질관리를 위한 연구

신성원,류경,곽동경,Shin, Sung-Won,Rew, Kyung,Kwak, Tong-Kyung 한국식품위생안전성학회 1990 한국식품위생안전성학회지 Vol.5 No.3

서울, 경기지역 에 위치한 도시락 제조업체 중 규모별로 대, 중, 소규모 1개 업체씩 총 3개 업체를 대상으로 하여 도시락 유통과정 중에서 음식의 미생물적 품질에 영향을 미치는 소요시간 및 온도 요인, 인적, 환경적 요인, 시설 구비에 의한 요인 등을 종합적으로 평가하였다. 도시락이 조리된 이후 급식까지의 전단계, 즉, 냉장, 포장, 보관, 운반 및 급식까지의 보관단계에서 온도상태 및 소요시간이 품질이 저하를 초래할 수 있는 위험한 실정이어서 도시락 유통과정 중의 소요시간 및 온도의 통제문제가 매우 심각하다. 조사대상 업체에서 생산한 도시락이 현재의 유통시간대에서 여름철에 냉장 시설없이 유통된다면 급식 시 미생물적 품질이 크게 저하될 것이다. 도시락이 슈퍼마켓에서 열장고에서 진열되었다가 판매되는 경우 열장고의 온도가 위험온도 범주내에 있기 때문에 보관시간이 지연됨에 따라 미생물 수치는 급격히 증가하였다. Microbiological quality of packaged meals (Dosirak) was assessed in three operations under the both conditions of actual food processing and simulated time-temperature. Time and temperature data indicated that all the phases after cooking were critical for microbiological quality control. Microbiological test results by simulated time-temperature conditions revealed that microbiological quality of packaged meals decreased as the storage time and temperature increase. Delivery practices without refrigeration in summer and hot-holding below $60^{\circ}C$ in supermarket were crucial in microbiological quality control.

병원급식 시설에서의 완자전 생산과정의 미생물적 품질 평가에 관한 연구

곽동경,장혜자,류경,Kwak, Tong-Kyung,Jang, Hea-Ja,Rew, Kyung 한국식품위생안전성학회 1990 한국식품위생안전성학회지 Vol.5 No.3

서울시내 종합병원 병상 규모를 3 group으로 분류하여 5개병원을 대상병원으로 선정한 후 완자전과 육개장을 대상 음식으로 하여 각 생산 단계의 소요시간, 온도 상태 및 미생물적 품질평가를 실시하여 HACCP 방법으로 위험요인 분석을 실시하였다. 기본재료의 미생물적 품질상태가 저조한 것으로 평가되었고, 배달과정 및 검수 후 저장단계에서 냉장고의 철저한 온도관리가 요구되었다. 음식생산 과정에서의 소요시간-온도상태의 기준이 적절히 시행되고 있지 못하였다. 음식 생산과정에서 사용되는 기구, 기기, 및 용품에 대한 미생물 검사 결과 즉각적인 시정이 요구되었다. 완자전 생산과정에서의 각 병원별 criticla control point는 A병원: 기본재료, 전처리단계, 조리단계, 조리후 보관단계 ; B병원 : 기본재료, 전처리단계 ; C병원: 기본재료, 전처리단계, 조리후 보관단계 및 급식단계 ; D병원 : 기본재료 전처리단계 , 조리후 보관 단계 및 급식단계 ; E 병원: 기본재료, 전처리 단계 , 조리후 보관단계 및 급식단계로 지적되었다. Time and temperature, microbiological quality of sauteed beef or pork were assessed in five general hospital foodservice operations. The microbiological quality of basic ingredients was poor and strict temperature control of refrigeration was required during delivery, and storage after receiving. In pre-preparation and cooking phases, improper handling practices of employees such as reusage of wiping cloth, indiscreet use of cutting board, and food handling with contaminated hands were noticed. During cooking phase, internal temperature of sauteed beef or pork reached a temperature of $74^{\circ}C$ or higher and the microbiological quality was good in general except hospital A. In all but hospital B, cooked foods were held at too high temperature in humid kitchen environment where could have permitted considerable bacterial multiplication. The sanitary conditions of container, equipments, and supplies were poor and should be improved promptly. The critical control points identified were: Hospital A: basic ingredients, pre-preparation, cooking, and preservice holding; Hospical B: bll8ic ingredients, and pre-preparation; Hospital C: basic ingredients, pre-preparation, pre service holding, and service; Hospital D: basic ingredients, pre-preparation, preservice holding, and service; and Hospital E: basic ingredients, pre-preparation, pre service holding, and service.

유아원 원아의 식사행동 평가

곽동경,류경,문혜경 연세대학교 생활과학연구소 1990 生活科學論集 Vol.4 No.-

Eating behavior of preschool children were assessed by means of food preference surveys and plate waste studies. Subjects were all children(18), 2- to 5- years old, attending the day care program of the Child Development Research Institute, Yonsei University. Vegetables, pot stews, boiled rice and cereals, and one-dish meals were rated as the most disliked foods. The most preferred food items, arranged in rank order of preference within food classes were cooked rice, noodle soup, noodles mixed with soybean paste, cooked rice wrapped with laver, potato and sweet potato within the starch and cereal class; milk, butter, cheese and yogurt within the milk class; ham, chicken, beef and sausage within the meat class; all items within the fruit class and all beverages. Average percent plate waste per meals during the 8 days of the surveys was 53.0%. This figure points to the need for a nutrition education program as well as for systematic study for quality foodservice.

병원급식의 적온관리 실태조사 : 배선방법별 비교 연구

곽동경,류경,남순란 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.2

The serving temperature control practices were assessed in 20 general hospital's dietetics utilizing centralized or decentralized tray assembly systems. The results of the study were summarized as follows: 1) All of the surveyed hospitals were utilizing conventional foodservice system. The number of dietary employees per bed was very low when comparing with that in America. Working hours of employees per week were approximately two times greater than those in America. 2) When comparing two tray assembly systems, dietary labor hours and costs in centralized system were less than those in decentralized system. 3) When comparing serving temperature practices between two tray assembly systems, the temperatures of meals utilizing centralized tray service were significantly lower than those in decentralized system, and only the steamed rice served in decentralized system was within the acceptable temperature range. 4) There was no significant difference in sensory acceptance scores marked by patients served by two different types of tray assembly systems. The serving temperature was significantly correlated to the patient's overall acceptability.

대학 급식 시설의 닭곰탕 생산과정에서 HACCP Model 을 사용한 미생물적 품질 평가에 관한 연구

곽동경,류경 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.2

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarized as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. postpreparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

서울시내 대학 급식시설의 관리실태조사 및 급식관리 개선을 위한 연구

곽동경,김남희,류경 연세대학교 생활과학연구소 1988 生活科學論集 Vol.2 No.-

A systematic approach was applied for the assessment and improvement of current college foodservice management practices. Questionnaires, facility check-lists, and sanitary evaluation sheets were developed based on college foodservice management concepts. Sixty-seven percentage of the surveyed college foodservices were managed by foodservice contractors. Kitchen and dining areas as well as foodservice personnel were insufficient. Effective recording as well as management practices were not fully systematized in menu planning, food purchasing, storing, food production, assembly and service. The usage rate of convenience foods for effective labor productivity was relatively low. Equipment and facilities were assessed as insufficient. All of the operations surveyed were classified as conventional foodservice systems according to food production flow processes. Sanitary conditions of kitchens and dining areas as well as the sanitary practices of employees were in an unsatisfactory state and included potentially hazardous practices.