• Journal of Food Hygiene and Safety
• /
• v.36 no.1
• /
• pp.42-50
• /
• 2021

Along with the rapid growth of the food service industry, food safety requirements and hygiene are increasing in importance in restaurants and hotels. Accordingly, there is a need for quick and practical monitoring techniques to determine hygiene status in the field. In this study, we investigated 5 domestic 5-star hotels specifically, personal hygiene (hands of workers), cooking utensils (knife, cutting board, food storage container, slicing machine blade, ice-maker scoop) and other facilities (refrigerator handle, sink). In addition, we examined the hygiene management status of customer contact points (tongs for buffet, etc.) to derive the correlation between the ATP values as a, a verification method. As a result of our five-hotel survey, we found that cooking utensils and personal hygiene were relatively sanitary compared to other inspection items (cookware 92.2%, personal hygiene 91.4%, facilities and equipment 76.19%, customer contact items 88.6%). According to our ATP-based mothod, kitchen utensils (51 ± 45 RLU/25㎠) were relatively clean compared to other with facilities and equipment (167 ± 123 RLU/25㎠). In the present study, we also evaluated the usefulness of the ATP bioluminescence method for monitoring surface hygiene at hotel restaurants. After correlation analysis of surveillance of hygienic status points and ATP assay, most results showed negative and high correlation (-0.64--0.89). Our ATP assay (92 ± 67 RLU/25㎠) of each item after cleaning showed signigicantly reduced results compared to the ATP assay (1020 ± 1254 RLU/25㎠) for normal status, thereby indicating its suitability as a tool to verify the validity of cleaning. By our results, ATP bioluminescence could be used as an effective tool for visual numerical evaluation of invisible contaminants.

• Journal of the Korean Home Economics Association
• /
• v.34 no.2
• /
• pp.283-302
• /
• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.9
• /
• pp.1265-1270
• /
• 2009

Pathogens contaminated on the surface of utensils could contribute to the occurrence of outbreaks due to cross-contamination to foods during the food preparation process. Therefore, the efficacy of chemical sanitizers (chlorine-based and alcohol-based commercial sanitizers) and dry-heat ($71^{\circ}C$) on inhibiting biofilms of five foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus) on the surface of stainless steel and polypropylene were investigated in this study. Initial populations of pathogens were 8.8$\sim$9.3 and 9.4$\sim$10.3 log CFU/coupon on the surface of stainless steel and polypropylene coupon, respectively, and these populations were not significantly reduced when they were treated with water for 5 min at room temperature. Treatments with chlorine sanitizer and dry-heat were not effective on inactivating pathogens on the surfaces of stainless steel and polypropylene. In contrast, treatments with alcohol sanitizer were very effective on inactivating pathogens on the surfaced of stainless steel and polypropylene. Reduction levels ranged from 3.4 to 6.4 log and from 5.5 to 7.4 log CFU/coupon in stainless steel and plastic coupons, respectively. From these results, alcohol-based sanitizer could be used as a potential way for controlling microbial contamination on the surface of utensils, cooking equipment, and other related environments.

• Korean Journal of Food Science and Technology
• /
• v.53 no.4
• /
• pp.501-508
• /
• 2021

The purpose of this study was to evaluate the application of ATP bioluminescence assay for effect assessment of hygiene visiting education on children's foodservice facilities in the local small town. The sanitary inspection results of the hygiene visiting education showed significant improvement in all items except 'To regularly disinfect cooking facilities, storage rooms, etc.' ATP bioluminescence analysis was performed on cooking utensils to evaluate the educational effect, and the results showed a correlation with the effect in most items. In the case of knives and cutting boards, all facilities showed a value of 20 RLU/cm² or less after the educational support, and in particular, it was approximately 10 RLU/cm² or less in national/public, corporation and private facilities. Correlation analysis between the post-education sanitary inspection results and ATP values for three items related to knives and cutting boards showed that they have a negative and high correlations.

• The Korean Journal of Food And Nutrition
• /
• v.3 no.2
• /
• pp.185-200
• /
• 1990

"Bok Sik Bang', a book of cooking, was written in Korea in the 17 th century Various Cooking methods Of traditional foods were described in this book. 1. The kinds of cooking foods were Wine(59), Side dish(39), Seasoning(12), and Dessert(5) 2. The materials used in the cooking foods were cereals, vegetables, fishes, meats and etc. 3. The cooking methods were different and complicated. 4. The way of heating were also different such as to stew, to boil, to pan-boil, to frying, etc. 5. Utensils and table wares used for processing and cooking were poor and specific. 6. The measuring units were not accurate and unscientific. 7. Many of special words and expressions which are not used today in cooking and processing were reviewed.ewed.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.6
• /
• pp.573-586
• /
• 2016

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

• Journal of the Korean Dietetic Association
• /
• v.17 no.3
• /
• pp.287-301
• /
• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.749-760
• /
• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• Journal of the Korean Society of Food Culture
• /
• v.3 no.2
• /
• pp.135-142
• /
• 1988

"Eum Sik Bo," the old cook book in Korean, had been kept on microfilm by Hwang, but the condition of copy was not clear so that interpretation of the content was very difficult. The interpreted content was classified and analyzed. The kinds of cooking food recorded in this book were alcohol beverage 12, Side dish 12, Dessert 11, etc. The materials used for the cooking foods cereals, meats, fishes, honey, vegetables, etc. - were various and the cooking methods were described in detail. But the unit of measuring and the used utensils were very poor. The special feature of "Eum Sik Bo" were the fact that red pepper was not used as seasoning and that Nu Ruk was used for Sik He and Ma ji Jub for Nu Ru Mi compared with "Eum Sik Di Mi Bang" and "Zu Bang Moon" According to these points, "Eum Sik Bo" was supposed to be written contemporary or a little later than "Eum Sik Di Mi Bang(1670's)" and "Zu Bang Moon (the end of 17th Century)."

• Korean journal of food and cookery science
• /
• v.29 no.1
• /
• pp.37-46
• /
• 2013

This research was investigated the problem of power blogs related to cooking through the investigation of usage and satisfaction of those blogs as new information media in internet community. As a result, most users had were received cooking information through internet and 85.7% of those users have experienced power blogs related to cooking. The most frequent access methods were via search engines. What users are received from power blogs related to cooking are cooking recipes. What did they want the most from those blogs are accurate recipes for everyday meal. According to this opinion poll, majority of respondents were collected cooking information through internet and experience more and more power blogs related to cooking, whereas users lost their satisfaction and belief from power blogs when there was a lack of enough information on power blogs, an inaccuracy of the information from the power blogs, or an extraordinary recipes. To improve power blogs related to cooking, not only various cooking information but also everyday cooking recipes were required, but power bloggers should also consider everyday cooking materials and recipes with simple cooking utensils.