DOI QR코드

DOI QR Code

식수인원에 따른 보육시설 급식소 위생관리 수준 평가

Assessment of Food Service Management at Childcare Facilities According to the Number of People Eating Meals

  • 김동수 (풀무원 기술원 식품안전실 품질기술센터) ;
  • 권혁성 (풀무원 기술원 식품안전실 품질기술센터) ;
  • 김평원 (풀무원 기술원 식품안전실 품질기술센터) ;
  • 이자영 (풀무원 기술원 식품안전실 품질기술센터) ;
  • 김상구 (풀무원 기술원 식품안전실 품질기술센터) ;
  • 이상윤 (풀무원 기술원 식품안전실 품질기술센터)
  • Dong Soo Kim (Food Quality Technology Center, Food Safety Division, Pulmuone Co. Ltd.) ;
  • Hyuk Sung Kwon (Food Quality Technology Center, Food Safety Division, Pulmuone Co. Ltd.) ;
  • Pyeong Won Kim (Food Quality Technology Center, Food Safety Division, Pulmuone Co. Ltd.) ;
  • Ja Yeong Lee (Food Quality Technology Center, Food Safety Division, Pulmuone Co. Ltd.) ;
  • Sang Gu Kim (Food Quality Technology Center, Food Safety Division, Pulmuone Co. Ltd.) ;
  • Sang Yun Lee (Food Quality Technology Center, Food Safety Division, Pulmuone Co. Ltd.)
  • 투고 : 2023.12.18
  • 심사 : 2024.01.09
  • 발행 : 2024.02.28

초록

본 연구에서는 보육시설 내 식수인원 및 조리 종사자 근무현황에 따른 급식소 위생 관리수준을 평가하였다. 2021년부터 2022년까지 풀무원푸드머스를 통해 식자재를 공급받는 전국 199개 보육시설을 대상으로 61개 점검문항 중 평가결과에서 유의미한 일부 분석결과를 바탕으로 작성하였다. 분석결과 식수인원이 적고, 조리 종사자가 적을수록 검수기록이 미 실시(P<0.05)되는 평가되었으며, 식수인원이 적을수록 조리 종사자의 건강상태 확인이 미흡하고, 조리 종사자가 적을수록 복장착용(P<0.05)이 미흡하였다. 또한, 식수인원이 적은 보육시설일수록 소비기한 경과 식재료 보관이 확인(P<0.05)되는 빈도 수가 높아 관리가 요구되었으며, 가열조리 시 심부온도 측정기록은 미 실시(P<0.05)되는 것으로 확인되었다. 그리고 식수인원이 적은 보육시설일수록 조리시설의 유지관리가 미흡(P<0.05)하였다. ATP 측정결과에서는 식수인원이 적은 조리시설 종사자의 손과 도마에서 유의적으로 높은 ATP 수치가 검출(P<0.05)되었으며, 조리종사자가 적을수록 근무 급식소의 도마에서 높은 ATP 수치(P<0.05)가 측정되었다. 분석결과를 종합해 볼 때 식수인원이 적은 보육시설일수록 조리운영을 위한 시설기반 관리가 부족하고, 위생관리가 미흡한 것으로 확인되었다. 따라서 본 연구결과를 통해 식수인원 및 조리 종사자 수에 따른 보육시설 급식소의 위생 관리수준을 판단하였으며, 향후 보육시설에 대한 국가 지원사업 선정 시 해당 연구결과가 기초자료로써 활용될 수 있을 것으로 사료된다.

In this study, the food service management levels of cafeterias in childcare facilities were investigated based on the number of meal recipients and the working status of the kitchen staff. The study included 199 childcare facilities nationwide that received food supplies from the food ingredients distribution company, Pulmuone Foodmerce, from 2021 to 2022. The assessment was conducted using 61 inspection items. The analysis revealed that, as the number of meal recipients and kitchen staff members decreased, the documentation of inspection results was less likely to be conducted (P<0.05). Facilities with fewer meal recipients showed less adequate health status checks for kitchen staff, and those with fewer kitchen staff showed insufficient compliance with hygienic clothing (P<0.05). Additionally, facilities with fewer meal recipients showed a higher frequency of lapses in checking the expiration dates of stored ingredients (P<0.05), requiring increased management attention. They also exhibited the absence of internal temperature measurement records during heating processes (P<0.05). Furthermore, facilities with fewer meal recipients demonstrated inadequate maintenance of kitchen facilities (P<0.05). Significantly higher adenosine triphosphate (ATP) levels were detected on the hands and cutting boards of the kitchen staff in facilities with fewer meal recipients and fewer kitchen staff (P>0.05). Overall, facilities with fewer meal recipients exhibited insufficient infrastructure management for kitchen operations and inadequate hygiene management. These results are expected to provide foundational data for the selection of national support programs for childcare facilities in the future.

키워드

과제정보

본 연구는 (주)풀무원의 지원을 받아 수행되었으며, 이에 감사드립니다.

참고문헌

  1. Kim, J.A., Lee, Y.M., The effect of a periodic visiting education program on food safety knowledge of cooks in children's foodservice facilities. J. Korean Diet. Assoc., 20, 36-49 (2014). https://doi.org/10.14373/JKDA.2014.20.1.36
  2. Park, H.S., Lee, K.M., Seol, H.R., Park, K.H., Ryu, K., Evaluation of foodservice managers' perception on safety management in childcare centers and kindergartens. Korean J. Community Nutr., 14, 87-99 (2009).
  3. E-Country Index, (2023, September 27). Number of children in childcare facilities. Retrieved from https://www.index.go.kr/unity/potal/main/EachDtlPageDetail.do?idx_cd=1583
  4. Park, S.G., Moon, M.J., An analysis of the effect of transaction cost on local government's publicly funded preschool program. Korean J. Local Govt. Stud., 25, 135-153 (2022). https://doi.org/10.20484/klog.25.4.6
  5. Kim, J.B., Park, Y.B., Kim, K.C., Kim, D.H., Kang, S.H., Lim, Y.S., Park, P.H., Yoon, M.H., Lee, J.B., Evaluation and reduction of microbiological hazard of spoon and spoon case carried by nursery school children. J. Korean Soc. Food Sci. Nutr., 40, 116-122 (2011). https://doi.org/10.3746/jkfn.2011.40.1.116
  6. E-Country Index, (2023, December 22). Number of food poisoning incidents and the number of patients. Retrieved from https://www.index.go.kr/unity/potal/main/EachDtlPageDetail.do?idx_cd=2761
  7. Korean Law Information Center, (2024, January 2). Enforcement decree of early childhood education act. Retrieved from https://www.law.go.kr/lsInfoP.do?lsiSeq=245505&efYd=20221122#0000
  8. Park, S.H., Joo, N.M., An evaluation of the foodservice quality and management of preschool foodservice establishments by IPA. Korean J. Food Nutr., 28, 160-169 (2015). https://doi.org/10.9799/ksfan.2015.28.1.160
  9. Lee, H.A., Choi, J.H., Park, S.M., Nam, H.S., Choi, J.H., Park, J.H., Epidemiological analysis of a food poisoning outbreak caused by multiple pathogens in a high school in Chungnam Korea, 2019. J. Environ. Health Sci., 45, 434-442 (2019).
  10. Lee, H.C., Jun, S.Y., Ha, H.H., Song, J.S., Lee, Y.J., Kim, J.B., Evaluation of microbiological safety of food service environment in child care centers. J. Food Hyg. Saf., 35, 146-151 (2020). https://doi.org/10.13103/JFHS.2020.35.2.146
  11. Bae, H.J., Lee, H.Y., Ryu, K., Field assessment of food safety management at preschool foodservice establishments. Korean J. Food Cook. Sci., 25, 283-296 (2009).
  12. Chang, H.J., Park, Y.J., Ko, E.S., Current and future foodservice management performance in child-care centers. J. Korean Diet Assoc., 14, 229-242 (2008).
  13. Ministry of Food and Drug Safety (MFDS), (2023, December 22). Children's meal management support center guidelines. Retrieved from https://www.mfds.go.kr/
  14. Korean Law Information Center, (2023, January 1). Guidelines for the safety management of food in group meal centers. Retrieved from https://www.law.go.kr/LSW/admRulLsInfoP.do?admRulSeq=2100000204235
  15. Korean Law Information Center, (2023, September 27). Food sanitation act. Retrieved from https://www.law.go.kr/LSW//lsLinkCommonInfo.do?lspttninfSeq=115776&chrClsCd=010202
  16. Paik, J.E., Lee, H.A., Bae, H.J., The assessment of food safety practices and the effect of visiting education on food safety improvement in children's foodservice facilities. Korean J. Food Cook. Sci., 31, 764-772 (2015). https://doi.org/10.9724/kfcs.2015.31.6.764
  17. Lee, M.S., Lee, J.Y., Yoon, S.H., Assessment of foodservice management performance at child care centers. Korean J. Community Nutr., 11, 229-239 (2006).
  18. Soh, G.S., Kim, Y.S., Shin, D.H., A survey on the sanitary management in food service institutions. J. Food. Hyg. Saf., 22, 63-75 (2007).
  19. Bae, H.J., Analysis of contamination of bacteria from raw materials, utensils and workers' hands to prepared foods in foodservice operations. J. Korean Soc. Food Sci. Nutr., 35, 655-660 (2006). https://doi.org/10.3746/jkfn.2006.35.5.655
  20. Oh, T.Y., Back, S.Y., Koo, M.S., Lee, J.K., Kim, S.M., Park, K.M., Hwang, D.K., Kim, H.J., Analysis of foodborne pathogens in food and environmental samples from foodservice establishments at schools in Gyeonggi province. J. Korean Soc. Food Sci. Nutr., 44, 1895-1904 (2015). https://doi.org/10.3746/jkfn.2015.44.12.1895
  21. Lee, J.E., Choi, K.S., Kang, Y.J., Kwak, T.K., Evaluation of sanitation management practices and microbiological quality of foods in kindergarten foodservice settings. Korean J. Food Cook. Sci., 28, 515-530 (2012). https://doi.org/10.9724/kfcs.2012.28.5.515
  22. Korean Law Information Center, (2023, September 28). Child care act. Retrieved from https://www.law.go.kr/%EB%B2%95%EB%A0%B9/%EC%95%84%EB%8F%99%EB%B3%B5%EC%A7%80%EB%B2%95
  23. Ministry of Food and Drug Safety (MFDS), (2023, September 28). Food code. Retrieved from https://various.foodsafetykorea.go.kr/fsd/#/
  24. Jung, H.A., Kim, A.N., Joo, N.M., Paik, J.E., Analyzing the importance and performance of sanitation management within childcare center foodservice facilities in Gyeongbuk province. J. East Asian Soc. Dietary Life., 21, 385-391 (2011).
  25. Ryu, K., Woo, C.N., Kim, W.J., Assessment of dietitian's nutritional quality management for school food service. J. Korean Soc. Food Sci. Nutr., 35, 238-247 (2006). https://doi.org/10.3746/jkfn.2006.35.2.238
  26. Ministry of Food and Drug Safety (MFDS), (2023, September 28). Daycare and kindergarten food poisoning prevention and management manual. Retrieved from https://www.mfds.go.kr/brd/m_218/view.do?seq=33296&srchFr;=&srchTo;=&srchWord;=&srchTp;=&itm_seq_1=0&itm_seq_2=0&multi_itm_seq=0&company;_cd=&company;_nm=&page=1
  27. Lee, Y.M., Oh, Y.J., A study on kindergarten's meal service program and children's food intake. J. Nutr. Health., 38, 232-241 (2005).
  28. Seol, H.R., Park, H.S., Park, K.H., Park, A.K., Ryu, K., Microbiological evaluation of foods and kitchen environments in childcare center and kindergarten foodservice operations. J. Korean Soc. Food Sci. Nutr., 38, 252-260 (2009). https://doi.org/10.3746/jkfn.2009.38.2.252
  29. Kim, Y.S., Moon, H.K., Kang, S.I., Nam, E.J., Verification of the suitability of the ATP luminometer as the monitoring tool for surface hygiene in foodservices. J. Korean Soc. Food Sci. Nutr., 39, 1719-1723 (2010). https://doi.org/10.3746/jkfn.2010.39.11.1719
  30. Chen, F.C., Godwin, S.L., Comparison of a rapid ATP bioluminescence assay and standard plate count methods for assessing microbial contamination of consumers' refrigerators. J. Food Prot., 69, 2534-2538 (2006). https://doi.org/10.4315/0362-028X-69.10.2534
  31. Leon, M.B., Albrecht, J.A., Comparison of adenosine triphosphate (ATP) bioluminescence and aerobic plate counts (APC) on plastic cutting boards. J. Foodserv., 18, 145-152 (2007). https://doi.org/10.1111/j.1745-4506.2007.00060.x
  32. Jang, J.S., Hwang, S.H., Evauation of hygienic status of high school foodservice using ATP bioluminescence assay & microorganism test strips. Korean J. Food Nutr., 28, 918-925 (2015). https://doi.org/10.9799/ksfan.2015.28.5.918