급식장의 조리기구 , 용기 및 작업환경에 대한 미생물학적 위해분석
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2000.12
- 9페이지/ 어도비 PDF
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 15권 / 4호
ㆍ저자명 : 신혜원, 계승희, 박희경, 유화춘, 김경림
영어 초록
Serious consequences can arise from lack of hygiene in mass catering. Microbiological testing is of value in determining hazards for developing a HACCP plan, and in demonstrating to food handlers the reality of the microbial risk. This studies was performed to describe the overall hygiene of cooking utensils and equipments, employees, and environment in mass catering establishments. Generally, hygienic conditions of cutting board and sanitized dish cloth were better than those of other cooking utensils such as knife, sieve, and peeler. It was found that the cross-contamination of knife might be caused by the use of contaminated sanitizing solution. It was observed that there was considerable variation (10¹-10^5 CFU) of the number of general bacteria for employee's hands. The number of general bacteria were influenced from establishment, employee, and the period of analysis. The number of Coliform group for employee's hands was in the range of 10²-10⁴ CFU only at the first analysis. Total aerial bacteria in working area of mass catering establishments was below 7 CFU/Plate and aerial Staphylococcus sp. was not detected at all except one spot.
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