서울시 식품접객업소 대상 기후변화에 따른 식품안전관리 인식 조사 (Survey on Perception and Performance of Restaurant Employees on Food Safety Management against Climate Change in Seoul, Korea)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 24권 / 3호 / 432 ~ 439페이지
· 저자명 : 정순영, 배영민, 윤재현, 김보람, 유진희, 현정은, 이정수, 차명화, 류경, 박기환, 이선영

초록

This study investigated the perception of employees in restaurants located in Seoul concerning climate change, food safety against climate change and performance of food safety management. The survey was administered to 535 respondents from June 10∼13, 2013. Exactly 52.2% of respondents answered that knew of climate change, whereas 7.3% of respondents answered that they didn’t know about climate change. 86.6% of respondents recognized that climate change affects food safety. Among food safety management performance, the highest score was observed for thoroughly cooked foods (more than 1 min at 74˚C as internal temperature of foods). For importance of role of operator, respondents recognized that ‘confirming food safety guideline’ and ‘cleaning and disinfecting environment’ were important. For ‘whether have you seen the food safety guideline against climate change’, 32.5% said ‘yes’ while 67.3% answered ‘no’ or ‘don’t know’. Based on these results, employees in restaurants generally recognize climate change and its relationship with food safety. However, food safety education and related guidelines need to be improved to provide related information.

영어초록

This study investigated the perception of employees in restaurants located in Seoul concerning climate change, food safety against climate change and performance of food safety management. The survey was administered to 535 respondents from June 10∼13, 2013. Exactly 52.2% of respondents answered that knew of climate change, whereas 7.3% of respondents answered that they didn’t know about climate change. 86.6% of respondents recognized that climate change affects food safety. Among food safety management performance, the highest score was observed for thoroughly cooked foods (more than 1 min at 74˚C as internal temperature of foods). For importance of role of operator, respondents recognized that ‘confirming food safety guideline’ and ‘cleaning and disinfecting environment’ were important. For ‘whether have you seen the food safety guideline against climate change’, 32.5% said ‘yes’ while 67.3% answered ‘no’ or ‘don’t know’. Based on these results, employees in restaurants generally recognize climate change and its relationship with food safety. However, food safety education and related guidelines need to be improved to provide related information.

참고자료

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