Abstract
The aim of this study was to establish a complementary direction of the franchise food hygiene guideline to control microbial risks. We evaluated current measures of preventing microbial spoilage and ensuring microbiological safety of food in the food franchise industry. Manufacturing practices were assessed using microbiological analyses, third‐party food safety audits, and existing hygiene guidelines. Microbial load indicators of food, manufacturing processes, work environment, and workers were also analyzed to track microbial proliferation. We audited manufacturing practices and processes and analyzed the cleaning and sanitation clauses. We found high contamination of heterotrophic bacteria and detected coliforms in some products. There was no direct contamination by food handlers, and the sterility of raw materials was satisfactory. The main issues were structural complexities of equipment, which hindered cleaning and disinfection, and disinfection practices of franchise brands. Store‐level microbial control may be compromised due to the industrial nature of small stores operating collectively. We thus issued complementary guidelines. Improved collective microbiological safety may be ensured through implementation of the revised cleaning and sterilization regulations.
Highlights
Rapid changes in socioeconomic and demographic factors affecting the Korean food industry environment are changing its industrial structure (Park et al, 2019)
Manufacturing processes and conditions were well defined in the guidelines of each brand, and these were followed by food handlers of franchised stores (Table 4, checklist clause 1.1–5)
Coliforms were detected in the final product in 1 of 10 franchised stores (Table 1), it was likely not due to cross-contamination caused by food handlers, as the coliform detected in the product was from a different store than the one in which coliform was detected on a food handler's hands (Table 3)
Summary
Rapid changes in socioeconomic and demographic factors affecting the Korean food industry environment are changing its industrial structure (Park et al, 2019). In addition to the manufacturing industry, which is linked to the development of the existing Korean food industry, the service industry—a tertiary industry—has rapidly developed in association with the food industry (Park et al, 2019). The franchise industry is a representative example of the service-based food industry (Andrew et al, 2016; Park et al, 2019; Van der Wagen & Goonetilleke, 2015a, 2015b).
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