대한영양사협회학술지 (Journal of the Korean Dietetic Association)

  • 제22권4호
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  • Pages.320-339
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  • 2016
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  • 1225-9861(pISSN)
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  • 2383-966X(eISSN)
대한영양사협회 (The Korean Dietetic Association)
권호 표지
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대구지역 한식 식품접객업소 조리책임자의 채소류 위생관리 수행도 인식

Cook Supervisors' Perceived Performance of Safety Management for Vegetables at Korean Food Restaurants in Daegu

  • 이귀숙 (영남대학교 환경보건대학원 영양관리학과) ;
  • 김춘영 (영남대학교 식품영양학과) ;
  • 류경 (영남대학교 식품영양학과)
  • Lee, Gwi-Sook (Dept. of Nutrition Management, Graduate School of Environment and Public Health Studies, Yeungnam University) ;
  • Kim, Choon Young (Dept. of Food & Nutrition, Yeungnam University) ;
  • Ryu, Kyung (Dept. of Food & Nutrition, Yeungnam University)
  • 투고 : 2016.10.13
  • 심사 : 2016.10.24
  • 발행 : 2016.11.02
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초록

This study was conducted to identify risk factors to ensure food safety by evaluating cook supervisors' perceived performance of vegetable safety management at Korean food restaurants in Daegu. Recognition of the potential foodborne illness caused by vegetables was 2.60/5 on average. Inspection items with low scores by respondents during food safety inspection by government agencies were "Wash and sanitize vegetables" and "Keep washed and cut vegetables in the refrigerator". As for storage, perceived performance of "Store vegetable in the refrigerator less than 70% of the refrigerator capacity" scored less than 4 out of 5. About 86% of respondents answered "Water-only washing" for vegetable washing. For perceived performance of vegetable cooking, service, and leftover handling, 11 and three items out of 13 were significantly different depending on the size of restaurants and possession of culinary arts certificates, respectively. Based on results, it is necessary to provide food safety training programs for handling vegetables in order to increase knowledge of cook supervisors. In addition, intensive on-site guidance for safety management of vegetables is needed.

키워드

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