Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Development of Self-Managed Food Sanitation Check-List and On-Site Monitoring of Food Sanitation Management Practices in Restaurants for Control of Foodborne Illness Risk Factors

식중독 발생 위험요인 관리를 위한 외식업체 자가위생관리점검표 개발 및 현장모니터링

  • Chung, Min-Jae (Department of Food and Nutrition, Yonsei University) ;
  • Choi, Jung-Hwa (Department of Food and Nutrition, Soongeui Women's College) ;
  • Ryu, Kyung (Department of Food and Nutrition, Youngnam University) ;
  • Kwak, Tong-Kyung (Department of Food and Nutrition, Yonsei University)
  • 정민재 (연세대학교 식품영양학과) ;
  • 최정화 (숭의여자대학 식품영양과) ;
  • 류경 (영남대학교 식품영양학과) ;
  • 곽동경 (연세대학교 식품영양학과)
  • Received : 2010.07.26
  • Accepted : 2010.09.27
  • Published : 2010.10.31
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Abstract

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.

최근 외식업소에서 식중독 발생이 급증함에 따라 이에 대한 대책이 절실히 필요함이 제기되었으나, 생산과 소비가 동시에 일어나는 외식업체의 특성상 위생 감시만으로는 통제가 어려워 업소 내의 자주적인 위생관리 방안이 마련되어야 할 실정이다. 본 연구에서는 외식업체의 위생관리 수준의 향상을 목표로 외식업체의 자율적인 위생관리를 위한 식중독 발생 위험요인과 식품위생법 조항을 포괄하는 모니터링 도구를 개발하고, 이를 이용해 외식업소의 식중독 발생 위험요인과 법적기준의 준수율을 조사하였다. 본 연구의 조사 결과를 요약하면 다음과 같다. 첫째, 대상 외식업소의 전체 준수율의 평균은 68.6%였고, 영역별 준수율은 서류비치 영역이 75.6%로 가장 높았고, 시설 설비관리 영역이 74.5%, 생산단계별 위생관리 영역이 63.9%로 뒤를 이었으며 개인위생관리 영역이 63.0%로 가장 낮은 준수율을 보였다. 둘째, 운영 형태에 따라 다점포 체인업소는 85.5%, 단독 경영업소는 51.6%의 전체 준수율을 보여 p<0.001 범위의 매우 유의적인 결과를 보였다. 하지만 각각의 운영 형태내에서 업종(한식, 중식, 일식, 양식)간에 따른 차이는 전체 준수율과 영역 수준 모두에서 나타나지 않았다. 셋째, CDC에서 규명한 식중독 발생 주요 5대 요인에 기여할 수 있는 인자의 항목 25개 중 준수율이 50% 이하로 집중적인 주의와 관리가 필요한 식중독 발생 잠재 위험요인에는 시설?설비 영역에 '조리장, 창고, 냉장 냉동고의 문서화된 청소계획을 가지고 있는가?'(48.3%), '사용하기 편리한 곳에 전용 수세시설을 구비하고 있는가?'(35.0%)가 해당되었고, 개인위생 관리 영역에서는 '종업원 위생교육을 실시하고, 평가기록을 유지하는가?'(50.0%), '손 세척을 올바르게 실행하는가?'(42.3%)의 항목이 포함 되었다. 생산단계별 위생 관리 영역에서는 '검수 시 식품의 품질과 온도 및 포장상태를 확인하고 기록하는가?'(35.0%), '재가열 온도를 준수하는가?'(44.4%), '냉동식품을 올바르게 해동하고, 해동 후 즉시 사용하는가?'(32.8%), '열장 또는 냉장 보관하거나 조리완료 1시간 반 이내에제공하는가?'(50.0%), '적정 배식 도구를 사용하는가?'(44.8%)의 항목이 나타났다. 서류 비치 영역에서 50% 미만의 준수율을 보인 항목은 존재하지 않았다. 넷째, 국내 식품위생법에서 정하고 있는 기준을 나타낸항목은 시설 설비관리 영역에 11항목, 개인위생관리영역에 3항목, 생산단계별 위생관리 영역에 6항목, 문서 영역에 3항목이 포함되었고, 그 준수율은 35.0-100%로 다양하게 나타났다. 운영 형태에 따른 준수율 비교 결과, 다점포 체인업소와 단독 경영업소 간에 있어 모든 영역에서 매우 유의적인 차이를 나타내어 단독 경영업소의 위생관리 향상을 위한 노력이 많이 요구되었고, 모든 대상 업소에서 식중독 발생과 큰 연관성이 있다고 규명된 요인의 항목 중 개인위생관리와 생산단계별 위생관리 영역에서의 준수율이 많이 미흡하여 위생교육 및 훈련을 통해 손 씻기의 습관화와 검수, 해동, (재)가열, 조리 후 보관의 매 단계에서 시간과 온도관리가 보다 철저히 이루어져야 하겠다. 국내 식품위생법의 준수율의 범위가 다양하게 나타났는데, 그 중 식중독 발생과 관련성이 큰 항목이 낮은 준수율을 보여 이에 대한 법적 감시와 규제를 강화되어야 할 것으로 사료된다. 또한 무엇보다 다양한 교육매체를 개발, 제공하여 식품취급자들의 인식변화와 행동수정을 유도하는 것이 외식업소의 위생관리 수준을 한 단계 높이는 데 필수적이라 하겠다.

Keywords

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