Questionnaire survey was conducted to confirm the sanitary condition of chosen food service establishments in Jeollabuk-do and investigate the awareness of critical points on sanitation control byregistered dietician in each establishment. Before and after application of hazard analysis critical con...
Questionnaire survey was conducted to confirm the sanitary condition of chosen food service establishments in Jeollabuk-do and investigate the awareness of critical points on sanitation control byregistered dietician in each establishment. Before and after application of hazard analysis critical control point(HACCP), the sanitary status of food service establishments were compared by microbiological examination to prove the effectiveness of adapting HACCP system. The results obtained are as follows. 1. The current status of the hygienic control of food service establishments (1) Concerning the classification of the survey subject of food service establishments, primary school was 22.7 %, university was 3.4 %, company was 62.3 %, and hospital was 10.1 %. Regarding to management type, direct management was 69.1 % and the contract, 28.0 %. The area that registered dieticians managed were in the order of hygienic control, nutrition and cost management and the most important area to manage were in the order of hygienic control, nutrition and personnel management. 2) Concerning the frequency of hygiene control performance, once a month was 74.8 %, which was most prevalent, and regarding the sterilization of the entire establishment, once a month was 56.2 %, and once every two months was 22.2 %. 3) The cause for development of food poisoning was in the order of the poor hygiene control system, lack of hygiene concept, and the inadequate temperature and time management, and factors that impede the establishment of the HACCP system was in the order of poor facility and equipment, insufficient financial support, and lack of non-cooperative effort between governmental officers and administrators. 4) Comparing the hygiene control score according to the classification of the food service establishments, in the maximum score 100 points, hospitals were 67.6 points, which was highest, and the hygiene management of hospitals showed a significant difference from company's food service establishment (56.5 points) and university food service establishment (53.0 points). 5) The registered dietitian got below than average 1.5 points(maximum 3 points critical level evaluation) on the awareness of critical points at the following hygiene management evaluation categories. ① the selection standard for food material supply companies, ② checking and consideration of the storage time upon delivery, ③ verification of the temperature while receiving refrigerated food, ④ preparation record after checking by a person in charge, ⑤ removal of the outside wrap of food material prior to stocking in the kitchen, ⑥ appropriate thawing method and record keeping, ⑦ appropriate washing, sterilization and disinfection of fresh vegetables, ⑧ discard of left over foods after taste, ⑨ monitoring the temperature of heated food, ⑩labeling food material in ware house, ⑪ verification of the washer temperature during washing, ⑫ sanitation education for cooking personnel, ⑬ posting of the guideline of correct hand washing method, ⑭ prohibition of wearing accessory by workers during working, ⑮ hooks for rubber hoses and the attachment of the opening and closing nozzle, and other categories. 2. The hygiene improvement effect prior to and after the application of HACCP system To compare and evaluate the microbiological contamination lowering effect prior to and after the application of the HACCP system, according to the microbiological experiment system of Food Code, hazard analysis and inspection on total viable count, coil form group, E. Coli, E. coli O157:H7, Staphylococcus aureus, Salmonella, Listeria monocytogenes, etc. were performed. 1) Prior to the application of HACCP system, regarding knife, cutting board, slicer, the top and underneath of working table, the inside of refrigerator, baskets, serving utensils, dish cloth, sink drain, and drain, it exceeded the permitted level. After the application of the HACCP, many working areas and utensils were improved by applying a cleaning programme and modifying the interval of washing and sterilization. 2) Regarding rubber gloves, prior to working, the bacterial counts cut-downed to average 1.0 log CFU/hand lower, E. coli was approximately 3.5 log CFU/hand, and the E. coli in rubber gloves during working by 1 log CFU/hand lower. 3) In the case of main and sub-materials, they were not improved prior to and after the application of HACCP at bacterial counts, and thus it is required to manage carefully to prevent its cross contamination. 4) Concerning the prepared food by the food production procedure #1, the mean of viable count was decreased by more than 1 log CFU/g, E. coli was by more that 2.0 log CFU/g, and prepared food by the food preparation procedure #2, the mean of viable count was decreased by more that 2.0 log CFU/g, E. coli was by more that 2.5 CFU/g, and similarly, prepared food by procedure #3, the mean of viable count was decreased by more than average 1.5 log CFU/g, and E. coli was by approximately average 3.5 log CFU/g.
Questionnaire survey was conducted to confirm the sanitary condition of chosen food service establishments in Jeollabuk-do and investigate the awareness of critical points on sanitation control byregistered dietician in each establishment. Before and after application of hazard analysis critical control point(HACCP), the sanitary status of food service establishments were compared by microbiological examination to prove the effectiveness of adapting HACCP system. The results obtained are as follows. 1. The current status of the hygienic control of food service establishments (1) Concerning the classification of the survey subject of food service establishments, primary school was 22.7 %, university was 3.4 %, company was 62.3 %, and hospital was 10.1 %. Regarding to management type, direct management was 69.1 % and the contract, 28.0 %. The area that registered dieticians managed were in the order of hygienic control, nutrition and cost management and the most important area to manage were in the order of hygienic control, nutrition and personnel management. 2) Concerning the frequency of hygiene control performance, once a month was 74.8 %, which was most prevalent, and regarding the sterilization of the entire establishment, once a month was 56.2 %, and once every two months was 22.2 %. 3) The cause for development of food poisoning was in the order of the poor hygiene control system, lack of hygiene concept, and the inadequate temperature and time management, and factors that impede the establishment of the HACCP system was in the order of poor facility and equipment, insufficient financial support, and lack of non-cooperative effort between governmental officers and administrators. 4) Comparing the hygiene control score according to the classification of the food service establishments, in the maximum score 100 points, hospitals were 67.6 points, which was highest, and the hygiene management of hospitals showed a significant difference from company's food service establishment (56.5 points) and university food service establishment (53.0 points). 5) The registered dietitian got below than average 1.5 points(maximum 3 points critical level evaluation) on the awareness of critical points at the following hygiene management evaluation categories. ① the selection standard for food material supply companies, ② checking and consideration of the storage time upon delivery, ③ verification of the temperature while receiving refrigerated food, ④ preparation record after checking by a person in charge, ⑤ removal of the outside wrap of food material prior to stocking in the kitchen, ⑥ appropriate thawing method and record keeping, ⑦ appropriate washing, sterilization and disinfection of fresh vegetables, ⑧ discard of left over foods after taste, ⑨ monitoring the temperature of heated food, ⑩labeling food material in ware house, ⑪ verification of the washer temperature during washing, ⑫ sanitation education for cooking personnel, ⑬ posting of the guideline of correct hand washing method, ⑭ prohibition of wearing accessory by workers during working, ⑮ hooks for rubber hoses and the attachment of the opening and closing nozzle, and other categories. 2. The hygiene improvement effect prior to and after the application of HACCP system To compare and evaluate the microbiological contamination lowering effect prior to and after the application of the HACCP system, according to the microbiological experiment system of Food Code, hazard analysis and inspection on total viable count, coil form group, E. Coli, E. coli O157:H7, Staphylococcus aureus, Salmonella, Listeria monocytogenes, etc. were performed. 1) Prior to the application of HACCP system, regarding knife, cutting board, slicer, the top and underneath of working table, the inside of refrigerator, baskets, serving utensils, dish cloth, sink drain, and drain, it exceeded the permitted level. After the application of the HACCP, many working areas and utensils were improved by applying a cleaning programme and modifying the interval of washing and sterilization. 2) Regarding rubber gloves, prior to working, the bacterial counts cut-downed to average 1.0 log CFU/hand lower, E. coli was approximately 3.5 log CFU/hand, and the E. coli in rubber gloves during working by 1 log CFU/hand lower. 3) In the case of main and sub-materials, they were not improved prior to and after the application of HACCP at bacterial counts, and thus it is required to manage carefully to prevent its cross contamination. 4) Concerning the prepared food by the food production procedure #1, the mean of viable count was decreased by more than 1 log CFU/g, E. coli was by more that 2.0 log CFU/g, and prepared food by the food preparation procedure #2, the mean of viable count was decreased by more that 2.0 log CFU/g, E. coli was by more that 2.5 CFU/g, and similarly, prepared food by procedure #3, the mean of viable count was decreased by more than average 1.5 log CFU/g, and E. coli was by approximately average 3.5 log CFU/g.
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