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This study aims to establish a planning guideline for the school catering facilities that could accomodate HACCP(Hazard Analysis Critical Control Points) system. Ministry of Education has tentatively applied HACCP system to school catering operations to prevent from outbreaks of foodborne diseases since 2000. However, the management and activities for food safety and sanitation in schools has not met the HACCP principles and application guideline, let alone the school catering facilities. This research proposes some building guidelines for school cooking facilities applied HACCP system. 1. Size of kitchen should be considered not only a legal basis but also the number of a cook, type of equipment and area by dint of layout. 2. A kitchen should fundamentally be equipped with the preparation room, workroom, food depository, nutritionist room, equipment room, resting room and restroom. 3. Kitchen for a sanitary work should be divided workspace as a contamination area and non-contamination area. Finally, we suggest 6 type planning models which are categorized with large/medium/small catering school and class-involved/separated type. All the models are devised to be suitable for managing HACCP system and easily applied to the existing school catering facilities.