• Title/Summary/Keyword: food hygiene

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A Study on the Space Planing for Restaurant Kitchens to Improve Hygiene (식당 주방의 위생 향상을 위한 공간계획에 관한 연구)

  • Lee, Jong-Ran
    • Journal of The Korean Digital Architecture Interior Association
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    • v.11 no.1
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    • pp.5-13
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    • 2011

  • This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

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A Comparison of Hygiene and Safety Management Execution depending on the Characteristics of Children's Food Service Facilities (어린이 급식소 특성에 따른 위생·안전관리 수행도 비교)

  • Lee, Jin-Young
    • The Korean Journal of Food And Nutrition
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    • v.29 no.4
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    • pp.573-582
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    • 2016

  • The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach's alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.

  • https://doi.org/10.9799/ksfan.2016.29.4.573 인용 PDF KSCI

Awareness and Information Acquisition Behavior Regarding Food Hygiene and Safety of College Students in Yeungnam Region (영남지역 대학생의 식품 위생 및 안전성에 대한 인식도와 정보획득행동에 관한 연구)

  • Kim, Mee-Ra;Kim, Hyo-Chung
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.2
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    • pp.305-314
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    • 2012

  • This study examined awareness and information acquisition behavior regarding food hygiene and safety and information search behavior of college students. The sample was obtained from 284 students in Yeungnam region through a self-administered questionnaire. To describe characteristics of the respondents, frequency distributions were used. In addition, $t$ tests, analysis of variance and Duncan multiple range tests were conducted. Data were analyzed by SPSS Windows V.18.0. The results of the study were as follows: (1) most respondents were concerned about food hygiene and safety. They were mostly interested in the expiration date label on breads, milk/dairy products, fish products and meat products, and price of cookies. Many respondents answered that foods produced and distributed in Korea were not safe. The respondents were most worried about endocrine disruptors among various food risk factors. The respondents received information on food hygiene and safety from blogs, mini-homepages, or Kin-searches on the Internet, electronic media, and food labeling in decreasing order.

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