Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of Disinfection Practices in Foodservice Operations According to the Application of Hazard Analysis and Critical Control Point

식품안전관리인증기준 적용 여부에 따른 급식시설의 소독 실태 분석

  • Received : 2021.12.13
  • Accepted : 2021.12.17
  • Published : 2021.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

Keywords

References

  1. Bae HJ. 2006. Analysis of contamination of bacteria from raw materials, utensils and workers' hands to prepared foods in foodservice operations. J. Korean Soc. Food Sci. Nutr., 35(5):655-660. https://doi.org/10.3746/JKFN.2006.35.5.655
  2. Bae HJ, Lee HY. 2010. Importance evaluation about the remedies for improvement of sanitation management by foodservice managers. Korean J. Community Nutr., 15(2):266-274.
  3. Bae HJ, Paik JE, Joo NM, Yoon JY, Lee HY. 2017. HACCP principle and application for foodservice managers. 2nd ed. Kyomunsa, Seoul. p 214-221.
  4. Bryan FL. 1978. Factors that contribute to outbreaks of foodborne disease. J. Food Prot., 41(10):816-820. https://doi.org/10.4315/0362-028x-41.10.816
  5. Bryan FL. 1980. Hazard analysis and control of roast beef juice preparation in foodservice establishments. J. Food Prot., 43(7): 512-513. https://doi.org/10.4315/0362-028x-43.7.512
  6. Kang KO. 2008. Studies on the sanitary recognition and perceived performance of sanitary management for school food service managers in the Kyunggi area. J. East Asian Soc. Diet. Life, 18(2):264-275.
  7. Kim GM, Lee SY. 2009. Analysis of the school foodservice facilities and sanitary education(Seoul, Gyeonggi, Kangwon and Choongchung areas in Korea). Korean J. Community Nutr., 14(5):576-589.
  8. Kim JH, Kim YS, Han JS. 2004. Disinfection state and effective factors of foodservice facilities and utilities of elementary schools in Busan. J. Korean Diet. Assoc., 10(1):34-46.
  9. Kwak TK, Chang HJ, Ryu K, Kim SH. 1998. Effectiveness of 70% alcohol solution and hand washing methods on removing transient skin bacteria in foodservice operation. J. Korean Diet. Assoc., 4(2):235-244.
  10. Nam EJ, Kim MR, Lee YK. 2003. Effects of HACCP implementation on an industry foodservice operation in Daegu. Korean J. Nutr., 36(2):223-230.
  11. Park HJ, Bae HJ. 2006. Evaluation of microbiological hazards of hygiene by the customers' hands in university foodservice operation. J. Korean Soc. Food Sci. Nutr., 35(7):940-944. https://doi.org/10.3746/JKFN.2006.35.7.940
  12. Park SH, Jung HA, Bae HJ, Joo NM. 2009. A study on differences of sanitation education and sanitation knowledge between dietitians in school foodservice and managers in commercial foodservice. Korean J. Community Nutr., 14(3); 206-315.
  13. Soh GS, Kim YS, Shin DH. 2007. A survey on the sanitary management in foodservice institutions. J. Food Hyg, Saf,. 22(1):63-75.
  14. Stauffer LD. 1971. Sanitation and the human ingredient. Hospital., 45(13):62-67.
  15. Lee EK. 2021. Guidelines for sterilizing and disinfecting equipments. Available from: https://www.mfds.go.kr/brd/m_218/view.do?seq=33341&srchFr=&srchTo=&srchWord=&srchTp=&itm_seq_1=0&itm_seq_2=0&multi_itm_seq=0&company_cd=&company_nm=&page=1, [cited 2021 Nov 30].
  16. Ministry Food Drug Safety. 2021a. Outbreak statistics of foodborne disease. Available from: https://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do?menu_no=3724&menu_grp=MENU_NEW02, [cited 2021 Nov 30].
  17. Ministry Food Drug Safety. 2021b. Criteria for administrative disposition. Available from: https://www.law.go.kr/lsBylInfoPLinkR.do?lsiSeq=200653&lsNm=%EC%8B9D%,ED%92%88%EC%9C%84%EC%83%9D%EB%B2%95+%EC%8B%9C%ED%96%89%EA%B7%9C%EC%B9%99&bylNo=0023&bylBrNo=00&bylCls=BE&bylEfYd=20171229&bylEfYdYn=Y, [cited 2021 Nov 29].