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KMID : 0358120030290030259
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Journal of the Korean Public Health Association
2003 Volume.29 No. 3 p.259 ~ p.268
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A Study on the Sanitary Condition of Kitchens and Facilities of School Food-service Programs in Elementary Schools - Part 2. Temperature, Humidity, Noise and Microbiological Examination
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Kim Jong-Gyu
Lee Kyung-Min
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Abstract
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This study was performed to assess the sanitary condition of lutchens of school food-service programs and tc
prepare background data for improving the hygienic level and safety of school meals. A random sample of forty elementary school kitchens in one region of Korea were visited over a two-month period (June-July, 2003) for this study. Ar temperature, relative humidty, noise, and airborne microbes and fungi in the kitchens were monitored during preparation, cooking and serving. Pathogenic and nonpathogenic bacteria were also identified by different selective media and standard procedures. The range of air temperature of the kitchens was 26.1-Z7.2"C, the range of relative humidity was 71.6-75.0%, and the range of noise was 72.0-76.8 dB(A). The microbiological evaluation of kitchen samples indcated aerobic plate count levels from 9.6 to 12.6 CFU/15 minutes. All the kitchen samples showed positive results in detecting fungi. The standard plate counts of kitchen samples showed a level of ld CFU/plate except one kitchen sample with lo4 CFU/plate. Coliform groups were counted in three kitchens at the level of 6, 8, and 14 CFU/plate, respectively. Salmonella and Staphylocom aureus were not counted in all kitchens. The kitchens are not satisfactory for safe food-service because the temperature and humidity levels are high and fungi are found in all lutchens. This study indicates that the school kitchens should be monitored and critical control inspection is necessary. The legal standards for school food-service program should include standards for lutchen air temperature, relative humidity, noise, and microbes
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KEYWORD
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School food-service programs, kitchens, temperature, humidity, noise, microbes
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