Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Current Status of Sanitation Management Performance in Korean-Food Restaurants and Development of the Sanitary Training Posters Based on their Risk Factors

한식당의 위생관리 현황 평가 및 위험요인 중심의 위생교육용 포스터 개발

  • Kim, Sun-Jung (Department of Food Science and Nutrition, Yonsei University) ;
  • Yi, Na-Young (Department of Food Science and Nutrition, Yonsei University) ;
  • Chang, Hye-Ja (Department of Food Science and Nutrition, Dankook University) ;
  • Kwak, Tong-Kyung (Department of Food Science and Nutrition, Yonsei University)
  • 김선정 (연세대학교 생활과학대학 식품영양학과) ;
  • 이나영 (연세대학교 생활과학대학 식품영양학과) ;
  • 장혜자 (단국대학교 자연과학대학 식품영양학과) ;
  • 곽동경 (연세대학교 생활과학대학 식품영양학과)
  • Published : 2008.10.30
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Abstract

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.

Keywords

References

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