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http://dx.doi.org/10.9799/ksfan.2017.30.3.515

Evauation of Management & Hygienic Status of High School Foodservice using ATP Bioluminescence Assay  

Kye, Seung-Hee (Dept. of Food & Nutrition, Gachon University)
Hwang, Seong-Hee (School of Foods and Nutrition Science for Bioindustry, Semyung University)
Publication Information
The Korean Journal of Food And Nutrition / v.30, no.3, 2017 , pp. 515-524 More about this Journal
Abstract
An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged $1,393{\pm}5,041.2RLU$ on yellow gloves, $244{\pm}258.7RLU$ on pink gloves, $3,780{\pm}11,418.6RLU$ on apron, $49,056{\pm}62,831.4RLU$ on refrigerator grip, $41,422{\pm}61,259.8RLU$ in oven, $31,407{\pm}41,344.9RLU$ on hand cleaning board.
Keywords
school foodservice; hygiene management guide; evaluation of hygienic status; ATP bioluminescence assay;
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Times Cited By KSCI : 10  (Citation Analysis)
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