Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Evaluation of Food Safety Performance and Food Storage Condition in Restaurants against Climate Change

기후변화 대응 식품접객업소 식재료 안전관리 수행도 및 보관실태에 관한 연구

  • Lee, Jung-Su (Department of Food Science and Technology, Chung-Ang University) ;
  • Bae, Young-Min (Department of Food Science and Technology, Chung-Ang University) ;
  • Yoon, Jae-Hyun (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Bo-Ram (Department of Food Science and Technology, Chung-Ang University) ;
  • Yoo, Jin-Hee (Department of Food Science and Technology, Chung-Ang University) ;
  • Hyun, Jeong-Eun (Department of Food Science and Technology, Chung-Ang University) ;
  • Jung, Soon-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Cha, Myung-Hwa (Department of Food & Nutrition, Yeungnam University) ;
  • Ryu, Kyung (Department of Food & Nutrition, Yeungnam University) ;
  • Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Sun-Young (Department of Food Science and Technology, Chung-Ang University)
  • 이정수 (중앙대학교 자연과학대학 식품공학부) ;
  • 배영민 (중앙대학교 자연과학대학 식품공학부) ;
  • 윤재현 (중앙대학교 자연과학대학 식품공학부) ;
  • 김보람 (중앙대학교 자연과학대학 식품공학부) ;
  • 유진희 (중앙대학교 자연과학대학 식품공학부) ;
  • 현정은 (중앙대학교 자연과학대학 식품공학부) ;
  • 정순영 (중앙대학교 자연과학대학 식품공학부) ;
  • 차명화 (영남대학교 식품영양학과) ;
  • 류경 (영남대학교 식품영양학과) ;
  • 박기환 (중앙대학교 자연과학대학 식품공학부) ;
  • 이선영 (중앙대학교 자연과학대학 식품공학부)
  • Received : 2014.02.26
  • Accepted : 2014.07.25
  • Published : 2014.09.30
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Abstract

This study was conducted to investigate the current status of hygiene performance and food preparation/storage condition in restaurants during the summer season in order to evaluate the sanitary management systems in restaurants against climate change. Total 30 restaurants located in Gyeonggi participated in a survey in which they were asked current hygiene performance, food preparation/storage condition, and purchasing practices for 5 food ingredients. As results, regarding the performance degree of respondents on food hygiene management, the average scores of 9 questions were well over 4 points. However, only 6.83% of the respondents claimed that they use sanitizers (chlorine) to disinfect food ingredients. About food storage condition, a high proportion of respondents said that they store food materials in plastic bags or airtight containers following pretreatment and use refrigerator for the storage of pretreated food materials. However, 5.55% and 14.85% of respondents answered that they store pretreated food materials in the kitchen or inside of dining room, respectively. Respondents (21.50%) answered that they store pretreated food materials for more than 6 hours before cooking. Therefore, food materials need to be disinfected properly with sanitizer to remove microbial contamination and stored at refrigerator using closed bags or containers before cooking in order to prevent foodborne disease in restaurants especially during summer season.

본 연구는 기후변화대응 고온 다습한 여름철 식품접객업소의 위생관리 실태를 보기 위해 경기지역의 식품접객업소를 대상으로 식품접객업소의 식품위생관리 수행도 및 식품접객업소에서 자주 사용되는 식재료 5종의 구매 특성, 전처리 특성 및 보관 특성을 조사하였다. 식품접객업소의 조리종사자는 위생관리 수행도가 높다고 응답하였으나, 단지 6.8% 응답자만이 염소계 소독제를 전처리에 이용한다고 하였다. 식재료의 보관에 있어서는 대부분의 응답자가 식재료를 전처리 후 위생봉투와 밀패용기에 넣어, 냉장보관을 하는 것으로 나타났으나, 5.6% 또는 14.9%의 응답자가 각각 전처리한 식재료를 주방 또는 식당에 상온 보관하는 것으로 나타났다. 또한 21.5%의 응답자는 조리 전 전처리한 식재료를 6시간 이상 보관하는 것으로 나타나 식중독 발생을 예방하기 위해서는 전처리 시 살균소독제를 활용하여 소독을 실시하고, 고온 다습한 환경에서 미생물의 생육을 억제하기 위하여 식재료를 적절하게 밀봉, 냉장보관 하여 빠른 시간 안에 사용할 수 있도록 해야 할 것이다.

Keywords

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