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KMID : 0382420030290020087
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Korean Journal of Environmental Health Society
2003 Volume.29 No. 2 p.87 ~ p.93
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A Survey on the Sanitary Condition of Kitchens in School Food-service Programs
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Kim Jong-Gyu
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Abstract
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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 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 condition met the level B of the recommendation of the Korea MOEHRD. The range of air temperature of the kitchens was 21.4-22.4℃, 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 arc not satisfactory ti}r sate food-service 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 fill’ school food-service should include standards for kitchen air temperature. relative humidity. and airborne microbes.
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