According to lifestyle changes, the consumers’ concern about food also shifts from calories and nutrition to health and convenience. Fresh-cut produce is one of the new turns in the consumption pattern of fruits and vegetables. The increasing demand for it requires processors to make them stable in quality and safe from microorganisms. The results of the evaluation of the production process and hygienic management of fresh-cut lettuce revealed that the facilities used, such as the drainage holes, floors, and door knobs, were severely contaminated with microbes, and that the work equipment, workbenches, landing nets, and centrifuges were highly contaminated. Accordingly, improved production processes and management systems are necessary, as is the implementation of a quality control system from the stage of raw-material purchase to the distribution stage.

• 김동만(한국식품연구원) | Dongman Kim
• 조순덕(덕성여자대학교 식품영양학과) | Sun-Duk Cho
• 김건희(덕성여자대학교 식품영양학과) | Gun-Hee Kim Corresponding author