Relationship between Air Quality of Functional Areasand Hygiene Safety Management Performance in High School Foodservices in Gyeonggi Province.
10.14373/JKDA.2017.23.4.350
- Author:
Jeonglee KIM
1
;
Hyeja CHANG
Author Information
1. Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea. hjc10@dankook.ac.kr
- Publication Type:Original Article
- Keywords:
high school foodservice;
hygiene and safety management;
airborne bacteria;
indoor temperature and humidity
- MeSH:
Bacteria;
Cooking and Eating Utensils;
Gyeonggi-do*;
Humans;
Humidity;
Hygiene*;
Safety Management*;
Sanitation
- From:Journal of the Korean Dietetic Association
2017;23(4):350-362
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of 25.1°C with the highest of 35.4°C in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.
