집단급식소(集團給食所)의 식중독(食中毒) 발생(發生) 현황(現況) 및 위생관리(衛生管理) 제고방안(提高方案) = Current Condition of Mass Food Poisoning and Measures for Improving the Level of Safety on Foodservice

다국어 초록 (Multilingual Abstract)

As the incidence of mass food poisoning have been rising rapidly since 1995, mass food poisoning is regarded as one of the most serious food safety problem in Korea.
This study is aimed to investigate current condition of mass food poisoning and to develop the measures for improving the level of safety on non-commercial foodservice.
The purposes of this study are to:
― investigate the current condition and problems of mass food poisoning in Korea
― investigate the current condition of non-commercial foodservice
― survey the operation rate of HACCP in non-commercial foodservice ― analyze the recipe for three months to detect frequently dining foods and risky foods
The results of the study are as follows:
― Mass food poisonings have been occurring more often in noncommercial foodservice than in home and hotels since 1990.
― The operation rate of HACCP in non-commercial foodservice is 43.2%. ― The risky dining foods are raw vegetables, fried meats and porks, and unheated seafoods, etc.
Mass food poisoning as one of important causes of serious health problem in younger age have greater socioeconomic impact than other food safety problem.
Therefore, we are in urgent need of guidelines for the management of foodservice and expanding HACCP to prevent mass food poisoning.