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Survey on Practical use of Sanitizers and Disinfectants on Food Utensils in Institutional Foodservice  

Lee, Yu-Si (Dept. of Food Science and Technology, Chung-Ang University)
Lee, Seong-Hee (Graduate School of Food and Drug, Chung-Ang University)
Ryu, Kyung (Dept. of Food and Nutrition, Dongnam Health College)
Kim, Yong-Soo (Korea Health Industry Development Institute)
Kim, Hyung-Il (Korea Food & Drug Administration)
Choi, Hyun-Chul (Korea Food & Drug Administration)
Jeon, Dae-Hoon (Korea Food & Drug Administration)
Lee, Young-Ja (Korea Food & Drug Administration)
Ha, Sang-Do (Dept. of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.4, 2007 , pp. 338-345 More about this Journal
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.
Keywords
institutional foodservices; cleaner; sanitizers and disinfectants; food utensils; safety;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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