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Today, Korean style dishes are being globalized, and with such a trend, it should be ensured that they can be safe from foodborne contamination. In this study, QRA, which is a quantitative technique to predict contamination levels and to per form sensitivity and scenario analyses, was performed in order to achieve better safety management for Korean style menu preparations. First, the hygienic conditions of Korean style dishes were surveyed, showing that these foods would not be safe if managed improperly. Saengchae, which was one of the dishes, proved vulnerable to pathogen contamination, and was selected for the case study. As a result, the hazard factor was determined as Staphylococcus aureus, and the hygienic conditions in the restaurant used for the case study were considered safe from food contamination. Through sensitivity analysis, the CCP in the preparation procedure was determined as the storage step. Through scenario analysis, the CL of the resultant CCP was estimated as a storage temperature lower than 15℃ , when stored for 35 hours. In conclusion, we demonstrated that QRA, known as a versatile solution in quantitative analysis, can be applied successfully to aid conventional HACCP for the safety management of Korean style menu items. Therefore, this study provides an example of a quantitative approach for more extensive cases in the safety management of Korean style dishes.

Quantitative Risk Assessment for Korean Style Menu Items: A Case Stydy on the Exposure Assessment of Saengchae (A Korean Radish Salad)