조리입문

제1편 공중보건 / 13

제1장 공중보건 개론 / 15
1. 공중보건의 정의와 대상 ································································································ 15
2. 우리나라의 보건행정 ······································································································ 16
3. 인구와 보건 ··················································································································· 19
제2장 환경보건 / 24
1. 자연환경 ························································································································· 24
2. 인위적 환경 ··················································································································· 38
제3장 질병과 전염병 / 48
1. 전염병 발생 요인과 생성과정 ······················································································· 48
2. 질병의 원인별 분류 ······································································································· 50
3. 전염병의 분류 ················································································································ 51
4. 법정 감염병과 검역질병 ································································································ 54
5. 전염병의 예방대책 ········································································································· 55
6. 주요 전염병 ··················································································································· 57
제4장 기생충과 예방 / 68
1. 채소류에서 감염되는 기생충 ························································································· 68
2. 육류에서 감염되는 기생충 ····························································································· 71
3. 어패류에서 감염되는 기생충 ························································································· 71
제5장 소독법 / 77
1. 소독과 살균의 개념 ······································································································· 77
2. 방법 ································································································································ 77

제2편 식품위생학 / 87

제1장 식품위생 개론 / 89
1. 식품위생의 정의 ············································································································· 89
2. 목적 ································································································································ 89
3. 대상 ································································································································ 89
4. 범위 ································································································································ 89
5. 식품의 위해 생성요인별 분류 ······················································································· 90
6. 식품위생 행정기구 ········································································································· 90
7. 유해성 물질의 독성평가 ································································································ 91
제2장 식품과 미생물 / 94
1. 미생물의 종류와 특성 ···································································································· 94
2. 미생물 생육에 필요한 조건 ··························································································· 95
3. 식품위생검사의 지표미생물 ··························································································· 96
4. 부패판정 ························································································································· 96
제3장 식중독 / 101
1. 식중독의 개념 ·············································································································· 101
2. 세균성 식중독 ·············································································································· 102
3. 화학적 식중독 ·············································································································· 113
4. 자연독 식중독 ·············································································································· 123
5. 곰팡이 식중독 ·············································································································· 128
제4장 식품첨가물 / 132
1. 식품첨가물의 정의 ······································································································· 132
2. 식품첨가물의 종류와 용도 ··························································································· 133
제5장 식품위생대책 / 146
1. 식중독 발생 시 대책 ··································································································· 146
2. 식품 오염대책 ·············································································································· 147
3. 식품 취급자의 유의점 ·································································································· 147

제3편 식품위생법규 / 151

제1장 총칙 / 153
1. 식품위생법의 목적 ······································································································· 153
2. 용어의 정의 ················································································································· 153
3. 식품 등의 취급 ············································································································ 155
제2장 식품 및 식품첨가물 / 160
1. 위해식품 등의 판매 등 금지 ······················································································· 160
2. 병든 동물 고기 등의 판매 등 금지 ············································································ 161
3. 기준 규격이 고시되지 아니한 화학적 합성품 등의 판매 등 금지 ··························· 161
4-1. 식품 또는 식품첨가물에 관한 기준 및 규격 ··························································· 161
4-2. 권장규격 예시 등 ····································································································· 162
제3장 기구와 용기 포장 / 163
1. 유독기구 등의 판매 사용 금지 ·················································································· 163
2. 기구 및 용기 포장에 관한 기준 및 규격 ·································································· 163
제4장 표시 / 167
1. 표시기준 ······················································································································· 167
2. 식품의 영양표시 등 ····································································································· 167
3-1. 유전자재조합식품 등의 표시 ···················································································· 169
3-2. 표시 광고의 심의 ··································································································· 169
3-3. 광고심의 이의신청 ···································································································· 169
4. 허위표시 등의 금지 ····································································································· 170
제5장 식품 등의 공전 / 173
1. 식품 등의 공전 ············································································································ 173
제6장 검사 등 / 178
1. 위해평가 ······················································································································· 178
1-1. 위해평가 결과 등에 관한 공표 ················································································ 179
2. 소비자의 위생검사 등 요청 ························································································· 180
3. 위해식품 등에 대한 긴급대응 ····················································································· 180
4. 유전자재조합식품 등의 안전성 평가 등 ······································································ 181

5-1. 수입식품 등의 신고 등 ····························································································· 182
5-2. 수입식품 등의 신고 대행자 등 ················································································ 183
5-3. 식품안전 교육명령 등 ······························································································ 184
5-4. 검사명령 등 ·············································································································· 184
6. 우수수입업소 등록 등 ·································································································· 184
7. 특정 식품 등의 수입 판매 등 금지 ·········································································· 185
8. 출입 검사 수거 등 ··································································································· 185
9. 식품 등의 재검사 ········································································································· 186
10. 식품위생검사기관의 지정 등 ····················································································· 186
11. 식품위생검사기관 지정의 유효기간 ··········································································· 187
12. 식품위생검사기관의 출입 등 ····················································································· 187
13. 식품위생검사기관의 지정취소 등 ··············································································· 187
14. 지정 제한 ··················································································································· 187
15. 검사기관의 승계 ········································································································· 188
16. 검사원의 교육 ············································································································ 188
17. 자가품질검사 의무 ····································································································· 188
18. 식품위생감시원 ··········································································································· 189
19. 소비자식품위생감시원 ································································································ 190
20. 시민식품감사인 ··········································································································· 191
21. 소비자 위생점검 참여 등 ·························································································· 192
제7장 영업 / 195
1. 시설기준 ······················································································································· 195
2. 영업의 허가 등 ············································································································ 202
3. 영업의 신고 ················································································································· 203
4. 영업의 등록 ················································································································· 205
5. 영업승계 ······················································································································· 207
6. 건강진단 ······················································································································· 207
7. 식품위생교육 ················································································································ 207
8. 영업제한 ······················································································································· 209
9. 영업자 등의 준수사항 ·································································································· 209
10. 위해식품 등의 회수 ··································································································· 210
11. 식품 등의 이물 발견보고 등 ····················································································· 210
12. 위생등급 ····················································································································· 211
13. 식품안전관리인증기준 ································································································ 214
14. 식품이력추적관리 등록기준 등 ·················································································· 215
15. 식품이력추적관리정보의 기록ㆍ보관 등 ····································································· 215
16. 식품이력추적관리시스템의 구축 등 ············································································ 216

17. 위생수준 안전평가 ······································································································ 216
제8장 조리사 등 / 222
1. 조리사 ·························································································································· 222
2. 영양사 ·························································································································· 224
3. 교육 ······························································································································ 225
제9장 식품위생심의위원회 / 229
1. 식품위생심의위원회 업무 ····························································································· 229
2. 식품위생심의위원회 구성 ····························································································· 229
3. 위원의 임기 및 직무 ··································································································· 229
제10장 식품위생단체 등 / 230
1. 동업자조합 ··················································································································· 230
2. 식품공업협회 ················································································································ 230
3. 식품안전정보센터 ········································································································· 230
제11장 시정명령, 허가취소 등 행정처분 / 231
제12장 보칙 / 232
1. 국고 보조 ····················································································································· 232
2. 식중독에 관한 조사 보고 ···························································································· 232
3. 식중독대책협의기구 설치 ····························································································· 233
4. 집단급식소 ··················································································································· 234
5. 식품진흥기금 ················································································································ 234
6-1. 포상금 지급 ·············································································································· 235
6-2. 정보공개 ···················································································································· 235
7. 권한의 위임 ···················································································································235
8. 수수료 ·························································································································· 235
제13장 벌칙 / 236

제4편 식품학 / 243

제1장 식품학 개론 / 245
1. 식품과 영양 ················································································································· 245
2. 식품의 분류 ················································································································· 246
제2장 식품의 구성성분 / 248
1. 수분 ······························································································································ 248
2. 탄수화물 ······················································································································· 253
3. 지질 ······························································································································ 259
4. 단백질 ·························································································································· 265
5. 무기질 ·························································································································· 272
6. 비타민 ·························································································································· 276
제3장 식품의 맛, 색깔, 냄새 / 281
1. 식품의 맛 ····················································································································· 281
2. 식품의 색 ····················································································································· 284
3. 식품의 냄새 ················································································································· 285
4. 식품의 갈변 ················································································································· 286
제4장 식품의 감별법 / 297
1. 식품감별의 목적 ··········································································································· 297
2. 식품감별법의 종류 ······································································································· 297
3. 식품감별법 각론 ··········································································································· 297

제5편 식품가공 및 저장 / 305

제1장 농산물 가공 및 저장 / 307
1. 곡류가공 ······················································································································· 307
2. 전분가공 ······················································································································· 309
3. 제빵 ······························································································································ 310
4. 제면 ······························································································································ 311
5. 두부 ······························································································································ 312

6. 된장 ······························································································································ 312
7. 간장 ······························································································································ 313
8. 유지 가공 ····················································································································· 314
9. 과일 가공 ····················································································································· 316
제2장 축산물, 수산물 가공 / 322
1. 우유 및 유제품 가공 ··································································································· 322
2. 육류의 가공 ················································································································· 324
3. 난류 가공 및 저장 ······································································································· 325
4. 수산물 가공 ················································································································· 326
제3장 식품의 저장 / 332
1. 건조법 ·························································································································· 332
2. 가열법 ·························································································································· 333
3. 냉장법 ·························································································································· 334
4. 냉동법 ·························································································································· 335
5. 절임법 ·························································································································· 336
6. 훈연 ······························································································································ 336
7. CA 저장 ······················································································································· 337
8. 발효법 ·························································································································· 337
9. 통조림, 병조림, Retort pouch ····················································································· 337

제6편 조리이론 / 341

제1장 조리과학 / 343
1. 조리과학의 개요 ··········································································································· 343
2. 조리방법과 원리 ··········································································································· 343
3. 곡류, 서류 및 콩류 ······································································································ 355
4. 수조육 ·························································································································· 368
5. 어패류 ·························································································································· 377
6. 달걀 ······························································································································ 383
7. 유지 ······························································································································ 388
8. 우유 및 유제품 ············································································································ 394
9. 채소와 과일 ················································································································· 397
10. 조미료 ························································································································ 404

제2장 단체급식 / 409
1. 집단급식의 정의와 목적 ······························································································ 409
2. 단체급식의 급식체계별 분류 ······················································································· 410
3. 급식의 운영형태 ··········································································································· 412
4. 영양과 소화 흡수 ······································································································· 417
5. 영양가 계산 ················································································································· 419
6. 식단작성 ······················································································································· 422
7. 조리, 보관 및 배식 ······································································································ 429
8. 식품구매 및 출납관리 ·································································································· 436
9. 원가계산 ······················································································································· 440
? 참고문헌 / 451