일부 학교급식소 조리실의 위생관리에 관한 조사연구

• 영문명: A Survey on the Sanitary Condition of Kitchens in School Food-service Programs
• 발행기관: 한국환경보건학회
• 저자명: 김종규(Jong-Gyu Kim)
• 간행물 정보: 『1. 한국환경보건학회지』제29권 제2호, 87~93쪽, 전체 7쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2003.06.30

영문 초록

A survey including an inspection was conducted to assess the sanitary condition of kitchens in the school food-service programs and to prepare background data for improving the safety of school meals. The survey was carried out over a two-month period (September-October, 2001). A self-administered questionnaire recommended by the Korea Ministry of Education & Human Resources Development (MOEHRD) was offered to a random sample of dieticians of twenty-five elementary schools in one region of Korea about food, sanitation, and safety inspection of their kitchens. Air temperature, relative humidity, and airborne microbes in the kitchens were monitored during preparation, cooking, and service. The inspection results showed their sanitary rendition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4~22.4∘C. and the range of relative humidity was 62.4~69.6%. The microbiological evaluation of kitchen samples indicated aerobic plate count levels from 22..5 to 26.5 CFU/15 minutes. Although the results of inspection show that the levels of sanitary condition of kitchens in the schools were good, they are not satisfactory for safe food-servile because the temperature and humidity levels are high. This study indicates that the school kitchens should be monitored and strict inspection is necessary. The legal standards for school food-service should include standards for kitchen air temperature, relative humidity, and airborne microbes.

목차

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

Ⅳ. 결 론

참고문헌

키워드

School food-service programs Kitchens Inspection Temperature Humidity Airborne microbes