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KMID : 1011620200360040392
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 4 p.392 ~ p.403
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An Assessment of Food Hygiene Management and Airborne Microbial Contamination of Restaurants in Jeju Based Hotels
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Seo Mi-Rae
Kim Min-Soo
Park Eun-Jin
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Abstract
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Purpose: This study evaluated the hygiene management of chefs working in 16 hotel restaurants located in Jeju using a questionnaire survey. Hygience conditions of kitchen facilities were examined by applying microbiological assays.
Methods: A survey was conducted from Feb 7th to Feb 28th, 2020, enrolling 16 general restaurants located in Jeju Island hotels. Bacterial and fungal loads on the surfaces of worker’s hands, knives, cutting boards, and refrigerator handles were evaluated using an ATP luminometer. Moreover, the number of airborne bacteria and fungi was measured before and after cooking.
Results: Most subjects (98.1%, n=157) had completed their hygiene education, and 67.5% had received hygiene education more than six times per year. Our survey results also revealed differences in the actual condition of hygiene management with respect to the cooking experience and possession of a license, where higher performance was determined for cooks with less than 6 years of cooking experience and subjects possessing a license. Variable ATP values were obtained, which were highly dependent on prevalent conditions in the kitchens: 70.9% [3,467 RLU (78∼83,127)] worker's hands, 52.1% [1,875 RLU (7∼37,493)] cutting boards, 60.5% [507 RLU (2∼2,973)] knives, and 2.1% [3,435 RLU (89∼33,276)] refrigerator handles were showed acceptable hygiene standards. While number of airborne bacteria detected was below the legal hygiene level in all kitchens both before and after cooking, the number of fungi was below the legal hygiene level (10.0 CFU per plate) in all but two kitchens (11.0 and 12.7 CFU per plate).
Conclusion: These results indicate that hygiene education is not strongly associated with results of microbiological tests of a kitchen, and additional hygiene education needs to be imparted to achieve improving the outcomes in kitchen hygiene and sanitation.
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KEYWORD
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hotel chef, Jeju, hygiene education, hygiene management, ATP luminometer, airborne bacteria
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