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KMID : 0358120030290030249
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Journal of the Korean Public Health Association
2003 Volume.29 No. 3 p.249 ~ p.258
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A Study on the Sanitary Condition of Kitchens and Facilities of School Food-service Programs in Elementary Schools - Part 1. Food Sanitation, Safety, and Facility Inspection
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Hwang Mee-Ae
Kim Jong-Gyu
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Abstract
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The objective of ths study is to evaluate the sanitary condition of kitchens and facilities of school food-service programs and to prepare background data for improving the safety of school meals. A survey was carried out over a two-month period (June-July, 2003). A self-administered questionnaire about facilities of their kitchens was offered to a random sample of dieticians of forty elementary schools in one region of Korea. Food sanitation and safety of their kitchens were inspected by trained interviewers. Insufficient dinning room, kitchen, and toilet for employees, and lack of automatic air conditioning facility were observed by the facility inspection. ’The food sanitation and safety inspection results showed their sanitary condition met the level B of the recommendation of the Korea Ministry of Education & Human Resources kvelopment. This inspection revealed the personal hygiene of employees got the most poor inspection score among the seven inspection categories. Although the inspection results show that the levels of sanitary condition of kitchens in the schools were good, they are not satisfactory for safe food-service because the inspection hghlighted wet floor, poor ventilation and very warm room temperature of the kitchens. This study indicates that the school lutchens should be monitored and strict inspection is necessary to improve the safety of school meals. The legal standards for school food-service facilities should be more strict.
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KEYWORD
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School food-service programs, kitchens, facilities, inspection
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