제주 지역 호텔 내 음식점의 식품위생 관리실태

Abstract

This study examined the differences between the recognition and performance of hygiene control in hotels of Jeju Island, and assessed how much food hygiene awareness affects hygiene management in the field. Our survey results while food hygiene awareness was 4.28 out of 5.00 points, the food hygiene performance was 3.66 out of 5.00 points, indicating that the members of kitchen staff had a lower performance than recognition in food hygiene. 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% worker's hands, 52.1% cutting boards, 60.5% knives, and 2.1% 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 on all but two kitchens. The survey results suggested that hygiene education could reduce the discrepancy between perception and performance on food hygiene, but it was not closely related to the microbiological test results in the kitchen. Therefore, additional hygiene training can be provided to improve the results of kitchen hygiene and hygiene, and it is expected to improve food hygiene performance of kitchen staff in Jeju Island through regular inspections.