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

Abstract

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.