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KMID : 0665419940090050457
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Korean Journal of Food Culture
1994 Volume.9 No. 5 p.457 ~ p.465
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A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I)
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계승희/Kye,Seung Hee
문현경/정해랑/황성희/김우선/문혜연/Moon,Hyun Kyung/Chung,Hae Rang/Hwang,Seong Hee/Kim,Wu Seon/Moon,Hae Yeun
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Abstract
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The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionally, it need to practice the effective education and training program for the foodservice manager and employees.
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