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KMID : 1134820190480111291
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 11 p.1291 ~ p.1302
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Importance-Performance Analysis on Kitchen Hygiene Management of Small-Scale Foodservice Company Employees
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Wang Ki-Myung
Hong Wan-Soo
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Abstract
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This study was designed to secure systematic data on kitchen hygiene management by identifying the current status of kitchen hygiene management of employees in small-scale foodservice companies. The results of this study can be used as a basis for improving the level of hygiene among small foodservice company employees, and this can ultimately lead to a clean and hygienic kitchen environment. Analysis on the seven items within the operation of a small-scale foodservice company kitchen cleaning program showed that the average length of the cleaning cycle was longer than that recommended by the Ministry of Food and Drug Safety (MFDS). Importance-performance analysis (IPA) on the small foodservice company employees’ kitchen hygiene management showed a statically significantly higher importance value than performance values in all items regarding food safety, environment safety, and personal hygiene. IPA on food safety, environment safety, and personal hygiene placed the following items in the ‘focus here’ 2nd quadrant. Those items in need of intensive management included ‘store all foods in containers with lids or keep them tightly sealed’, ‘defrost food in running water, a refrigerator, or low temperature storage units, ‘use the defrosted food within 24 hours’, ‘periodically remove grease in the exhaust hoods for preventing food contamination’, ‘maintain the cleanliness of sanitary clothes and caps for preventing food contamination’, and ‘wear sanitary gloves when handling food to prevent food poisoning’.
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KEYWORD
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small-scale foodservice, kitchen hygiene, personal hygiene, restaurants, IPA
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