自治体作成の「給食施設における保存食に関する手引」の現状

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  • Current status of the local government's authored guides for collecting and preserving food samples at mass meal providing facilities
  • ジチタイ サクセイ ノ 「 キュウショク シセツ ニ オケル ホゾンショク ニ カンスル テビキ 」 ノ ゲンジョウ

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<p>　At providing mass meals, it is required to preserve 50g samples of both raw material and cooked foods stored at -20℃ for more than 2 weeks for hygiene inspections, which particularly occur in the event of food poisoning incident. These samples are managed as preserved and inspected meals. However, from the terms of food cost, food loss and working time, it could be considered to collect 50g samples of all foods every time a meal is served. We, therefore, summarized descriptions contained in guides on preserving foods. Conducting an online search, we identified 23 guides provided by local governments.</p><p>　Regarding foods not being required to be preserved, there were many descriptions of foods being stored at room temperature. However, these seasonings and dried foods stored at normal temperature were required to be collected for preservation by some guides. Among dried foods, those with the potential for food poisoning were required to be collected and preserved. Another food characteristic associated with the preservation requirements in guides is a small serving size. An instruction is needed that considers food service management operation efficiency and clearly shows the requirements for collection as well as the collecting amounts. Current status of guides provided by the local governments shown in this study is expected to be a useful reference to future instructions.</p>

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