Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul

서울 소재 개방형 주방 조리종사자들의 식품위생 지식수준과 수행도에 관한 연구

  • Park, Su Jin (Department of Food & Nutrition, Duksung Women's University) ;
  • Kim, Kyung Hee (Department of Food & Nutrition, Duksung Women's University)
  • 박수진 (덕성여자대학교 식품영양학과) ;
  • 김경희 (덕성여자대학교 식품영양학과)
  • Received : 2016.08.17
  • Accepted : 2016.12.12
  • Published : 2016.12.30
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Abstract

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

Keywords

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