• Food preservation and processing industry
• /
• v.8 no.1
• /
• pp.19-25
• /
• 2009

신선편이 식품의 수요가 증가되고 있는 시점에서 웰빙식품으로 다소비되고 있는 새싹채소의 안전성 확보가 시급히 추진될 필요가 있다. 따라서 본 연구에서는 새싹채소의 위생적 생산을 위한 HACCP 관리계획을 개발하고 생산현장에서 적합성 검증을 실시하였다. 위생적 안전한 새싹채소 재배를 위해서는 새싹종자 소독(Ca(OCl)2 20,000ppm 농도에서 15분간 처리 또는 $70^{\circ}C$ 이상에서 1분 이상 열수처리)을 통한 1차적 관리와 재배기간 동안의 미생물 증식을 억제시키기 위한 재배수 관리(HClO 100 ppm, pH 3이하의 전해산화수)를 통한 2차적 위생관리 등 단계적 위생관리의 적용이 권장된다.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.603-616
• /
• 2010

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.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.5
• /
• pp.427-435
• /
• 2019

This study was designed to analyze the relationship between food hygiene cognition, food hygiene attitude and personal hygiene control of high school students using a structural equation model. For verification analysis, a total of 1,214 individuals (excluding un-collected and insufficient questionnaires) were analyzed by distributing 30 questionnaires per grade at 16 high schools in Chungcheongnam do from July 16 to October 15, 2015. The factorial capacities showed how well each measurement parameter reflected a potential variable (food hygiene cognition, food hygiene attitude and personal hygiene control) based on a significance of 0.001. This can be interpreted that each individual measurement variable reflects the potential. In addition, correlations among potential variables have all been shown to be static at a significance of 0.01. Evaluation of the pathway factors of the structural model from food hygiene cognition to food hygiene attitude (${\beta}=0.753$) and from food hygiene attitude to personal hygiene control (${\beta}=0.840$) revealed significant static effects. Overall, the results showed that food hygiene cognition affects food hygiene attitude, which subsequently affects personal hygiene control. The results of this study suggest that food hygiene cognition does not directly enhance personal hygiene control, but that it can improve food hygiene attitude, which can in turn increase personal hygiene control.

• Journal of Food Hygiene and Safety
• /
• v.16 no.1
• /
• pp.1-10
• /
• 2001

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likers, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodseryice operations were 3.48, 3.76 and 3.27, repectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale (over 901) were significnatly higher than those of lower sclaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p<0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.10a
• /
• pp.173-174
• /
• 2001

최근 식품제조 및 유통과 관련하여 HACCP(위해요소분석과 중점관리)라는 새로운 개념의 도입으로 위생관리의 중요성이 더욱 고조되고 있다. 지금까지 제조 공정 중의 위생관리는 가열처리나 소독 살균이 주된 매체였으나, 위생 처리에 대한 현시점의 요구는 기존에 이용해오던 위생 대책을 획기적으로 대체할 만한 수단과 기술이 요구되고 있는 시점이다. (중략)

• Journal of Food Hygiene and Safety
• /
• v.22 no.1
• /
• pp.63-75
• /
• 2007

A survey on sanitary management at 98 food service institutions located in Jeollabuk-Do were conducted. Food service institutions included 13 hospitals, 38 schools, 40 enterprises, and 7 others. The sterilization in boiling water was used for disinfection of tableware, spoon and chopsticks, and dish towel. Cooking kit, refrigerator, chopping board, and knife were sterilized with disinfectant. Frequency of sanitary training program on employees was 56.1% for 1 time/month, 12.2% for 2-3 times/month, and 11.3% for 1 time/week. Preparing ratio of defrosting, warehouse and rest room, and washing and sterilization diary were 73.8, 60.5, and 54.5%, respectively. However, checking ratio of environments (9.5%), personal sanitation (10.8%), and sanitary training program diary(8.4%) were low. Major obstacle factors on the introduction of Hazard analysis critical control point (HACCP) system into food service institutions were lack of equipment and facilities (54.1%) and lack of understanding and data on HACCP system (17.3%). Therefore, in order to reduce the outbreak of food-borne diseases increasing frequency, we estimated that the introduction of sanitary management system and the conversion of dietician' perception on sanitary managements in food service institutions were needed.

• the MEAT Journal
• /
• s.1 fall
• /
• pp.40-42
• /
• 1987

육류의 해체가공으로 인한 위생상의 위해방지와 육류의 질적 향상을 도모하여 국민보건 향상과 증진에 기여하고 수출 검역물의 철저한 관리로 대회 수출 육류의 국제적 신뢰를 얻는 효과를 기대함에 있다. 여기에서는 돈육 가공에 대한 기초관리를 기술하고자 한다.

• 우유
• /
• s.44 spring
• /
• pp.49-55
• /
• 1991

본 내용은 식품산업 84년 6월호(74호)에 게재된 내용으로서 유가공 공장의 위생관리에 도움이 되는 내용을 편집하여 소개하고자 한다. 미생물에 의한 식중독 발생은 소비자뿐만이 아니라 식품 관계 업무에 종사하고 있는 사람들에도 중요한 문제가 되며 그 방지책으로서 식품첨가물을 첨가하거나 미연에 방지하는 방법 등이 취해져 왔다. 위생관리를 하기 위해서는 품질이 좋고 미생물의 오염이 적은 원료를 선택해야 할 것이며 이 원료를 가공할 경우에는 제조환경, 설비, 자재 등에서부터 종업원 한 사람 한 사람에 이르기까지 철저한 미생물관리와 개인위생, 설비관리에 철저를 기해야 할 것이다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.7
• /
• pp.944-954
• /
• 2007

The Purpose of this study was to investigate overall sanitation levels of restaurants in Korea by examining sanitation management. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese restaurants and in buffet-style restaurants of over 100 pyeong in size located in Daegu and Gyeongbuk province. This survey of sanitation management practices found that in large restaurants employing many workers, sanitation management was good in the areas of the kitchen environment, equipment and utensils, food handling, and worker's personal hygiene. Restaurants having relatively large kitchens showed significantly high scores in these sanitation areas. Furthermore, open-kitchen-type restaurants showed significantly higher scores in kitchen sanitation compared with closed-kitchen-type restaurants. Survey results of sanitation management show that, in all restaurants surveyed, sanitation management was good in dining hall sanitation and in providing a safe drinking water supply, but poor in food handling sanitation. Kitchen environment sanitation was poor in Korean, Chinese, and Japanese restaurants. Equipment and utensils sanitation was unsatisfactory in Western and buffet-style restaurants. In the food handling area, especially food sanitation and temperature, checks were rarely made, and pasteurization and temperature records were not kept. Therefore, it is recommended that, in planning a kitchen facility in the future, the floor area should be as large as Possible and open. In terms of management, more attention should be paid to food pasteurization, sanitation of cooking equipment and utensils, and checking of food temperature.

• Culinary science and hospitality research
• /
• v.20 no.1
• /
• pp.159-177
• /
• 2014

The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than 5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.