Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Survey on Practical use of Sanitizers and Disinfectants on Food Utensils in Institutional Foodservice

단체급식소의 기구등의 살균소독제 사용실태 조사

  • Published : 2007.12.31
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Abstract

This study surveyed on the actual conditions of using sanitizers and disinfectants for improvements of sanitization on food utensils at 105 school and 20 industry foodservice operations. The questionnaire which was administered to 125 foodservices was used as a mail or visitation method. The answers of asking "Perception on temporary authorization system of sanitizers and disinfectants on food utensils" were 75% in contract managed school foodservices, 81.8% in self operated school foodservices, and 50% in industry. Main factors to choose sanitizers were sterilizing power (38.6%, 28.6%, 38.9%) and safety (32.6%, 46.1%, 33.3%) at every foodservices. Keeping ratio of sanitizers and disinfectants guidelines in contract managed school, self operated school and industry foodservices were 64.8%, 52% and 73.7%, respectively. If easy and practical guideline is developed, most foodservices replied to use if for disinfection of foodservices. Most of the foodservices were not only knowing sanitizers and disinfectants but also possessing a guideline. However, they didn't perform disinfection according to the guideline due to its complexity. Consequently, we suggest that it is necessary to provide an easy and practical "sanitizers and disinfectants guideline" and useful information.

본 연구는 서울지역 학교(위탁, 직영)와 산업체의 단체급식소 125개소를 대상으로 살균소독제 사용자 인식도, 세척제 사용실태, 살균소독제의 사용실태 및 관리여부에 대하여 설문조사를 실시하였으며, 기구 등의 살균소독제 사용 문제점을 파악하고 올바른 사용방법과 개선방안을 제시하여 바람직한 단체급식 기구 등의 살균소독제 사용의 기초자료를 제공하고자 한다. 기구 등의 살균소독제 한시적 인정제도 인식 여부는 학교(위탁) 75%, 학교(직영) 81.8%,산업체급식 50%으로 대부분 알고 있는 것으로 나타났다. 세척과 살균소독의 실시순서는 학교(위탁) 98.6%, 학교(직영) 84.4%, 산업체급식 90%가 세척 후 살균소독을 실시하는 것으로 나타났다. 살균소독제 선택 시 중요 요소로는 학교위탁, 학교직영, 산업체급식에서 살균력(38.6%, 28.6%, 38.9%)과 안전성(독성)(32.6%, 46.1%, 33.3%)이 가장 큰 요인으로 조사되었다. 살균소독지침서는 학교위탁 급식 64.8%, 학교직영급식 52%, 산업체급식 73.7%에서 다양하게 소지하고 있었다. 쉽고 실용적인 살균소독 지침서가 개발된다면 지침서대로 실행할 의사가 있는지 여부는 학교위탁급식 92.7%, 학교직영급식 80%, 산업체급식 68.4%에서 높은 것으로 나타났다. 기구 등의 살균소독제 사용에 대해 인식하고 있었지만 살균소독제의 1일 평균 사용량이 50 L로 나타나 하루 사용량의 빈도수가 매우 낮았고, 수질(경우, 연수) 및 물의 온도를 고려하지 않은 채 사용하며 살균력이 낮은 알코올계를 가장 많이 사용하는 것으로 조사되었다. 지침서의 절차가 어렵고 복잡하며, 내용을 작업 환경에 적용하기 어려워 쉽고 실용적인 살균소독 지침서가 개발된다면 실행할 의사가 있는 것으로 나타났다. 올바른 살균소독제 사용방법으로는 제품의 사용방법에 대해 정확히 숙지하여 사용해야 하고, 반드시 세척 후 살균소독을 하여 세척과 살균을 별도로 실시해야 하며, 사용 기구의 재질별, 식품별, 작업 종류별을 고려하여 살균소독제를 선택하여 사용하도록 해야 한다. 따라서 살균소독제에 대한 특징 및 사용 방법 등의 살균소독법이 제시되어 있는 사용지침서를 개발하여 단체급식소에서 위생적이고 안전성이 확보될 수 있어야 할 것으로 사료된다.

Keywords

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