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집단급식소의 가공식품 이용 실태 및 급식관리에 대한 영양사의 인식에 대한 조사
소관순,김용석,신동화 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.1
using frequency of processed foods and dietician's perception against management of foodservice at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13hospitals, 38 schools, 40 enterprises, and 7 others. Single menu (75.5%) with two (33.7%) or three (57.1%) side dishwas offered. In addition, the offering ratio of boiled water and spring water was 37.8 and 32.7%, respectively. Theprocessed foods with high using frequency were kochujang (1.19), sesame oil (1.22), and doenjang (1.30), but thatof leek, onion, Chinese cabbage, and radish were 4.95, 4.62, 4.60, and 4.26, respectively. Dietician's major affairsin all type of food service institutions were cooking (64.3%), purchase (48.0%), and personnel managements(39.8%). Dieticians, however, had a low perception against safety and nutrition management. Therefore, in order toprevent the outbreak of food-borne diseases, we estimated that the education and the conversion of dietician'perception against safety and nutrition management were needed.
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신동화,소관순,김형은,김용석 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.3
Sanitary management with step-by-step working process and dietician's perception against them at 98food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals, 38food and food materials in food service institutions were 59.2-98.0%, and they were higher than those of other steps.In pre-treatment step, practice ratio of 'Undoing treatment of foods on the ground' in hospital was higher (53.8%) thanthose of enterprise (32.5%) and school (34.2%), and need the improvement of pre-treatment procedure in enterpriseand school. Practice ratio of all sanitary management items in cooking step were below 30%, and neded the improve-ment of cooking procedure. In storage step, the improvement of cooking procedure in school and enterprise wereneed. Practice ratio of al sanitary management items in distribution step were low, and neded the improvement ofthis working procedure. However, in spite of low practice ratio on these items, dietician's perception against sanitaryconversion of dietician' perception on sanitary managements in food service institutions were needed.
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Ammonium Chloride Process 및 Ammonium Nitrate Process를 이용한 고순도 탄산칼슘의 제조
강미숙,소관순,신동화 한국식품위생안전성학회 2004 한국식품위생안전성학회지 Vol.19 No.4
꼬막, 참굴, 바윗굴 및 가리비 등 폐기되는 몇 종의 패각류를 이용하여 칼슘 보강용 식품 첨가제의 원료로써 사용 할 수 있는 고순도의 탄산칼슘을 제조하고자 하였다. 꼬막 패각을 900℃에서 5시간 회화한 회화분의 칼슘 함량이 64.9%로 가장 높게 나타났으며, 가리비 62.5%, 참굴 62.4%, 바윗굴 61.5% 순이었다. 백색도는 가리비 패각 회화분의 경우 81.6-85.8로서 패각류 중 가장 높았다. 꼬막 패각 회화분(Ca 39.92%)에 ammonium chloride process(ACP)와 ammonium nitrate process(ANP)법을 적용하여 제조한 CaCO₃의 Ca 함량은 40.03-40.04%로 높아졌고, ANP법에 의해 제조한 pH조정 시료의 경우가 40.04%로서 가장 높았으며, 이 방법들에 의해 불순물이 거의 대부분 제거되는 것으로 나타났다. ACP법과 ANP법에 의해 제조한 CaCO₃의 백색도는 101.0-101.5로 매우 우수하였으며, 칼슘보강용 식품첨가제로서 사용될 가능성이 충분하다고 판단된다. The shells of Anadarac tegillarca granosa, Crassostrea gigas, Crassostrea nippona, and Patinopecten yessoensis were used for preparation of calcium carbonate with high purity. Calcium content in ash of shell was the highest 64.9% in Anadarac tegillarca granosa ashed for 5 hr at 900℃, and followed as Patinopecten yessoensis 62.5%, Crassostrea gigas 62.4%, and Crassostrea nippona 61.5%. Whiteness of ash was the highest 81.6-85.8 in Patinopecten yessoensis shell. Calcium contents in calcium carbonates made with shells of Anadarac tegillarca granosa by using ammonium chloride process (ACP) and ammonium nitrate process (ANP) were higher 40.03-40.04% than 39.92% in Anadarac tegillarca granosa ash. Calcium content was the highest 40.04% in pH adjusted calcium carbonate prepared by using ANP. Whiteness of calcium carbonate prepared by using ACP and ANP was the level of 101.0-101.5. Therefore. we estimated that the calcium carbonate made by using ACP and ANP could be used potentiality as a food additive for calcium supplement.
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신동화,소관순,김용석 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.1
survey on sanitary management at 98 food service institutions located in Jeollabuk-Do wereconducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilizationin boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit,refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program onemployees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio ofdefrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively.However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP)system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding anddata on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasingperception on sanitary managements in food service institutions were needed.
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