서울 소재 개방형 주방 조리종사자들의 식품위생 지식수준과 수행도에 관한 연구

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 31권 / 6호
ㆍ저자명 : 박수진, 김경희

목차

I. 서 론
II. 연구 내용 및 방법
1. 조사대상 및 방법
2. 조사 대상자의 일반적 특성
3. 개방형 주방에 관한 태도 조사
4. 식품위생 지식수준
5. 식품위생 수행도
6. 자료 처리 및 분석
III. 결과 및 고찰
1. 조사대상자의 일반적 사항
2. 개방형 주방에 관한 태도
3. 조사대상자의 식품위생 지식수준
4. 인구통계학적 변수에 따른 식품위생지식
5. 조사대상자의 식품위생 수행도
6. 인구통계학적 변수에 따른 식품위생 수행도 차이
7. 식품위생 지식수준과 식품위생 수행도 간의 상관관계
IV. 요약 및 결론
References

영어 초록

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

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