• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.215-223
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• 2012

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in full-service restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.277-284
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• 2009

Currently food-borne disease is being increased at outdoor food services including hotels and restaurants. Speedy and convenient practical monitoring techniques to determine hygienic conditions are needed. This study was designed to verify correlation of direct ATP (Adenosine Tri-Phosphate) examination method using ATP bioluminescence and surveillance with check-list by inspector. Hygienic status of personal hygiene (hands), kitchen utensils (knives, chopping boards, kitchen towels, cap openers, food storage containers, and blade of slice machines), facilities and equipments (refrigerator handles, worktables, and sinks) in five major hotels in Seoul were examined. The result of personal hygiene of hotels was relatively better than other inspection items (46.6 points in personal hygiene, 40.2 points in kitchen utensils, 40.3 points in facilities & equipments). In ATP inspection, kitchen utensils and facilities & equipments were relatively clean comparing with personal hands data ($40.8{\pm}6.77\;RLU/cm^2$). After correlation analysis of surveillance in hygienic status points and ATP value, all results showed negative and high correlation. The surveillance data and ATP results investigating personal hygiene, kitchen utensils and facilities & equipments were highly correlated. The ATP examination method which shows real-time identification could be considered as an appropriate method to alternate current check-list dependent safety management in food services including hotels.

• Proceedings of the Korean Society of Veterinary Service Conference
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• 1999.05a
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• pp.182.2-183
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• 1999

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2002.05a
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• pp.143-146
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• 2002

• Proceedings of the Korean Society of Veterinary Service Conference
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• 1994.04a
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• pp.145.1-145
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• 1994

• Proceedings of the Korean Society of Veterinary Service Conference
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• 1994.04a
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• pp.134.2-134
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• 1994

• Proceedings of the Korean Society of Veterinary Service Conference
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• 1996.05a
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• pp.75.2-75
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• 1996

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2003.05a
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• pp.20-35
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• 2003

• Proceedings of the Korean Sanitation Conference
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• 2006.07a
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• pp.1-25
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• 2006

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1920-1928
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• 2014

The purpose of this study was to evaluate the importance and performance of middle school foodservice hygiene in Busan. In this study, questionnaires were administered to 1,000 students consisting of 100 students in 10 middle schools in Busan in December, 2013. The students assessed importance and performance of personal hygiene as 3.81 and 3.60 on a scale of 5.00, respectively. Males gave higher scores to importance and performance of personal hygienic than females. First grade students gave significantly higher scores than 2nd and 3rd grade students to importance and performance of personal hygienic. The mean scores of importance of foodservice hygiene were 4.47 for food hygiene, 4.25 for equipment hygiene, 4.23 for employee hygiene, and 4.19 for environment hygiene. For importance of foodservice hygiene, females gave significantly (P<0.001) higher scores than males. However, male gave significantly higher scores than females for performance of foodservice hygiene. The importance and performance grid showed important factors for personal and foodservice hygiene. 'Hand washing before eating the meal' for personal hygiene and 'cleanliness of tray' for foodservice hygiene showed the highest importance and lowest performance scores. Foodservice hygiene can be improved through customized education of students regarding meal service and food hygiene, equipment hygiene, and environment hygiene.