선진국의 위생규격 비교를 통한 식품접객업소의 현재 위생기준의 재평가를 위한 연구

• 영문명: Analysis of Current Food Code for the Improvement of Hygiene Management Practices in Restaurants by Comparing Standards and Guidelines of Developed Countries
• 발행기관: 한국외식경영학회
• 저자명: 장혜자(Chang, Hye-Ja) 곽동경(Kwak, Tong-Kyung) 주세영(Ju, Se-Young) 신지윤(Shin, Ji-Yun) 김순한(Kim, Soon-Han) 허은정(Heo, Eun-Jung) 홍완수(Hong,Wan-Soo)
• 간행물 정보: 『외식경영연구』19권 3호, 7~23쪽, 전체 17쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2016.06.30

영문 초록

Improvement of current hygiene management system is needed to meet the reflection of the current situation of food service operations as well as consumers’ demands for food safety. The purpose of the study is to review the standards and guidelines related to food safety management in food retail and food service premises of CODEX, United States, Canada, Hong Kong, and Australia and Newzealand, and to compare domestic standards with them for the improvement of the current domestic Food Act related to the cooked foodservice facilities. Based on the analysis of the standards and guidelines of developed countries, the improvements of food ingredients, washing hands, hygienic behaviors of workers, refrigerated storage, heating and reheating, cooling, display and transportation, disposables, and wastes management for domestic standards and code of cooked food service facilities should be proposed.

키워드

Food code Foodborne disease Restaurants Hygiene standards Developed countries