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KMID : 1134820070360070944
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.944 ~ p.954
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Analysis of Sanitation Management Practices through Field Assessment of Large Restaurants by Restaurant Style in Daegu and Gyeongbuk Province
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Park You-Hwa
Lee Yeon-Kyung
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Abstract
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The purpose of this study was to investigate overall sanitation levels of restaurants in Korea by examining sanitation management. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese restaurants and in buffet-style restaurants of over 100 pyeong in size located in Daegu and Gyeongbuk province. This survey of sanitation management practices found that in large restaurants employing many workers, sanitation management was good in the areas of the kitchen environment, equipment and utensils, food handling, and worker’s personal hygiene. Restaurants having relatively large kitchens showed significantly high scores in these sanitation areas. Furthermore, open-kitchen-type restaurants showed significantly higher scores in kitchen sanitation compared with closed-kitchen-type restaurants. Survey results of sanitation management show that, in all restaurants surveyed, sanitation management was good in dining hall sanitation and in providing a safe drinking water supply, but poor in food handling sanitation. Kitchen environment sanitation was poor in Korean, Chinese, and Japanese restaurants. Equipment and utensils sanitation was unsatisfactory in Western and buffet-style restaurants. In the food handling area, especially food sanitation and temperature, checks were rarely made, and pasteurization and temperature records were not kept. Therefore, it is recommended that, in planning a kitchen facility in the future, the floor area should be as large as possible and open. In terms of management, more attention should be paid to food pasteurization, sanitation of cooking equipment and utensils, and checking of food temperature.
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KEYWORD
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restaurant, sanitation management, personal hygiene
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