A Study on Applying Smart HACCP for Safe Management of Shared Kitchens in Korea

This study addressed the critical issue of cross-contamination management in shared kitchens, which accommodated multiple businesses or a single business engaged in diverse food-related activities. This paper proposes effective strategies for ensuring food safety in these environments through an analysis of their operational dynamics. This study identified the key vulnerabilities specific to shared kitchen settings through a comprehensive review of existing literature and the national smart HACCP registration preparation guide. The study also examined commonly prepared foods, ready-to-eat (RTE) fresh convenience salads, fully cooked meat products for delivery services, and reheated dishes such as sausage skewers and fried chicken. Based on the procedures for each food category, the critical control points (CCPs) and critical limits (CLs) were established, distinguishing between non-heated, heated, and complex cooking foods. The entire cleaning, disinfection, and rinsing procedures were identified as CCP for non-heated foods. Temperature management during the heating and reheating stages for heated and complex cooked foods was identified at each critical step. This study developed a spatially efficient floor plan that optimizes ingredient flow to minimize the cross-contamination risks in shared kitchens. The findings underscore the importance of implementing a smart HACCP system tailored to these environments. This approach enhances food safety protocols and supports the development of autonomous hygiene management plans crucial for small-scale food manufacturing businesses.