HACCP을 適用한 學校給食調理室의 建築計劃方向에 관한 硏究

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 have not met the HACCP principles and application guidelines, let alone the school catering facilities. This research proposes some building guidelines for school cooking facilities using HACCP system.<BR> 1. Size of kitchen should be considered not only a legal basis but also the number of cooks, types of equipments and area by dint of layout.<BR> 2. Kitchens should fundamentally be equipped with the preparation room, workroom, food depository, nutritionist room, equipment room, resting room and restroom.<BR> 3. Kitchens for sanitary works should be divided into workspace as contamination and non-contamination area. Finally, we suggest 6 types of planning models which are categorized into large/medium/small catering schools and class-involved/separated types. All the models are devised to be suitable for managing HACCP system and easily applied to the existing school catering facilities.