Feasibility Study for Dietitians' Roles as a Sanitation Consultant based on Managers' Self-Evaluation on Sanitation Management at Restaurants in Cheonan.
- Author:
Jinmee LEE
1
;
Junghee LEE
;
Jungsook PARK
Author Information
1. Department of Foodservice Industry, Cheonan College of Foreign Studies, Korea. jmlee@ccfs.ac.kr
- Publication Type:Original Article
- Keywords:
food sanitation;
service;
personal hygiene;
training program
- MeSH:
Chungcheongnam-do*;
Consultants*;
Cooking;
Diagnostic Self Evaluation*;
Education;
Feasibility Studies*;
Hand;
Humans;
Hygiene;
Nutritionists;
Restaurants*;
Sanitation*
- From:Journal of the Korean Dietetic Association
2003;9(4):273-277
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view of facility, personal, food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were needed to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.
