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논문 기본 정보

자료유형
학술저널
저자정보
계승희 (한국식품위생연구원) 문현경 (한국식품위생연구원) 정해랑 (한국식품위생연구원) 황성희 (한국식품위생연구원) 김우선 (한국식품위생연구원) 문혜연 (한국식품위생연구원)
저널정보
한국식생활문화학회 한국식생활문화학회지 한국식생활문화학회지 제9권 제5호
발행연도
1995.1
수록면
457 - 465 (9page)

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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. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

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