기후변화 대응 식품접객업소 식재료 안전관리 수행도 및 보관실태에 관한 연구

초록

This study was conducted to investigate the current status of hygiene performance and food preparation/storage condition in restaurants during the summer season in order to evaluate the sanitary management systemsin restaurants against climate change. Total 30 restaurants located in Gyeonggi participated in a survey in whichthey were asked current hygiene performance, food preparation/storage condition, and purchasing practices for 5 foodingredients. As results, regarding the performance degree of respondents on food hygiene management, the averagescores of 9 questions were well over 4 points. However, only 6.83% of the respondents claimed that they use sanitizers(chlorine) to disinfect food ingredients. About food storage condition, a high proportion of respondents said that theystore food materials in plastic bags or airtight containers following pretreatment and use refrigerator for the storage ofpretreated food materials. However, 5.55% and 14.85% of respondents answered that they store pretreated food materialsin the kitchen or inside of dining room, respectively. Respondents (21.50%) answered that they store pretreatedfood materials for more than 6 hours before cooking. Therefore, food materials need to be disinfected properly withsanitizer to remove microbial contamination and stored at refrigerator using closed bags or containers before cookingin order to prevent foodborne disease in restaurants especially during summer season.

키워드