Time-temperature relationships of mushroom and cheese omelet in airline catering operations

Original Article

Journal of the Korean Home Economics Association 1985;23(4):61-68.

논문편 : 항공기내식의 품질관리를 위한 연구 - 오므렛 생산과정의 소요시간 및 온도관계를 중심으로 -

이영희 , 곽동경

Time-temperature relationships of mushroom and cheese omelet in airline catering operations

Yung Heui Lee , Tong Kyung Kwak

ABSTRACT

This study was conducted in a Korean airline catering operation where about 8, 000~10, 000 in flight meals per day were served. Time ad temperature observations were made in an actual airline catering operation to determine critical control points in mushroom and cheese omelet production, and to provide guidelines for the effective quality control programs of the airline catering operation. All data collection was replicated three times. Time and temperature data were collected by using standard instruments throughout the process sequence. Most phases of the food prodct flow were identified as critical control points. Holding phases of after cooking, and before and after reheating need a special attention, since foods were held at room temperature. Several guidelines were suggested for the effective quality control programs for the airline catering operation.