기후변화 대응 식품접객업소 식재료 안전관리 수행도 및 보관실태에 관한 연구

Title
기후변화 대응 식품접객업소 식재료 안전관리 수행도 및 보관실태에 관한 연구
Other Titles
Evaluation of Food Safety Performance and Food Storage Condition in Restaurants against Climate Change
Author(s)
류경이정수[이정수]배영민[배영민]윤재현[윤재현]김보람[김보람]유진희[유진희]현정은[현정은]정순영[정순영]차명화박기환[박기환]이선영[이선영]
Keywords
climate change; hygiene performance; food materials; pretreatment; storage
Issue Date
201409
Publisher
한국식품위생안전성학회
Citation
한국식품위생안전성학회지, v.29, no.3, pp.195 - 201
Abstract
This study was conducted to investigate the current status of hygiene performance and food preparation/storage condition in restaurants during the summer season in order to evaluate the sanitary management systemsin restaurants against climate change. Total 30 restaurants located in Gyeonggi participated in a survey in whichthey were asked current hygiene performance, food preparation/storage condition, and purchasing practices for 5 foodingredients. As results, regarding the performance degree of respondents on food hygiene management, the averagescores of 9 questions were well over 4 points. However, only 6.83% of the respondents claimed that they use sanitizers(chlorine) to disinfect food ingredients. About food storage condition, a high proportion of respondents said that theystore food materials in plastic bags or airtight containers following pretreatment and use refrigerator for the storage ofpretreated food materials. However, 5.55% and 14.85% of respondents answered that they store pretreated food materialsin the kitchen or inside of dining room, respectively. Respondents (21.50%) answered that they store pretreatedfood materials for more than 6 hours before cooking. Therefore, food materials need to be disinfected properly withsanitizer to remove microbial contamination and stored at refrigerator using closed bags or containers before cookingin order to prevent foodborne disease in restaurants especially during summer season.
URI
http://hdl.handle.net/YU.REPOSITORY/30748
ISSN
1229-1153
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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