Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Evaluation of Hygienic Status using ATP Bioluminescence Assay and Food Service Workers' Sanitation Performance in Elderly Welfare Facilities

ATP를 이용한 50인 미만 노인복지시설 급식위생관리 실태 조사와 조리 종사자의 위생관리 실천도 평가

  • Seo, Sun-Hee (Dept. of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Moon, Sun-Jin (Dept. of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Choi, Jung-Hwa (Dept. of Food & Nutrition, Soongeui Women's College)
  • 서선희 (이화여자대학교 식품영양학과) ;
  • 문선진 (이화여자대학교 식품영양학과) ;
  • 최정화 (숭의여자대학 식품영양학과)
  • Received : 2011.01.31
  • Accepted : 2011.03.24
  • Published : 2011.05.02
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Abstract

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

Keywords

References

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