본 연구는 한국 푸드뱅크 사업의 발전에 대한 법제적 접근을 취하고 있다. 양적 성장에의 기여와 질적 성장에의 걸림돌이라는 상반된 평가를 받고 있는 <식품등 기부활성화에 관한 법률>에 관한 문제점을 분석 하고 이에 대한 개선방안을 제시하고자 한다. 이를 위해 기부식품등 제공사업의 특징과 한계를 살펴보고 <식품등 기부활성화에 관한 법률>의 정의, 기부식품제공사업, 식품등 기부활성화 시책, 국가지원, 실태조사 등에 대해서 심층적으로 검토한다. 연구결과를 토대로 본 연구는 한국의 푸드뱅크 사업의 발전을 위하여 법률적 관점에서 다섯 가지를 제안한다. 첫째, <식품등 기부활성화에 관한 법률>은 기부식품등 제공사업에 관한 별도의 장을 마련하여 법 체계성을 확보할 필요가 있다. 둘째, 기부식품등 제공사업과 기부자·사업자 에 대하여 명확하게 정의할 필요가 있다. 셋째, 임의신고제에서 비롯된 운영의 질 저하를 막기 위하여 신고 제를 개선할 필요가 있다. 넷째, 기초기부식품등지원센터의 지정제를 도입할 필요가 있다. 다섯째, 국가 차 원의 정기적인 실태조사 조항을 신설할 필요가 있다. 이 같은 법률적 개선이 이루어진다면 기부식품등 제공 사업의 공공성과 책임성, 투명성, 전문성이 한층 제고될 수 있을 것이다.

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and aw of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below 10℃ and using a 75℃ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.