This study was conducted to compare the microbiological quality and acceptability for children’s meal service facilities depending on the sanitation management support by the center for children’s foodservice management(CCFSM) in Changwon. The subjects were 44 children’s meal service facilities regi...
This study was conducted to compare the microbiological quality and acceptability for children’s meal service facilities depending on the sanitation management support by the center for children’s foodservice management(CCFSM) in Changwon. The subjects were 44 children’s meal service facilities registered in CCFSM in Changwon, which includes 22 places ‘support group by the center(A group)’ where did not receive sanitation management at all after condition survey and 22 places ‘unsupported group by the center(B group)’ where received systematic sanitation management support at least 12 months after registration, and microbiological quality analysis was performed. We selected food contact surfaces(kitchen knife, cutting board, snack foodtray), food non-contact surfaces(working table, meal serving table, dish towels), personal hygiene(hand, rubber gloves, apron), environmental sanitation(air-borne bacteria in kitchen, air-borne bacteria in meal serving room), food and drinking water which were managed by children’s meal service facilities for the samples, and we analyzed the number of bacteria, coliform bacteria, E.coli and fungi. In case of kitchen knife(the number of bacteria : p<0.001, acceptability : p<0.01), cutting board(the number of bacteria : p<0.001, acceptability : p<0.05) and snack foodtray(the number of bacteria : p<0.001, the number of coliform : p<0.001, acceptability : p<0.001), working table(the number of bacteria : p<0.001, acceptability : p<0.001), dish towels(the number of bacteria : p<0.001, the number of coliform : p<0.001, acceptability : p< 0.001), hand(the number of bacteria : p<0.001, acceptability : p<0.001), food(the number of coliform : p<0.01), it was analyzed that B group significantly increased microbiological quality and acceptability than A group, which was considered that the sanitation management level in children’s meal service facilities is improved in accordance with the sanitation management support by the center. In case of the meal serving table, rubber gloves, apron, meal serving room environment and drinking water, it was thought that children’s meal service facilities need more sanitation management support by center because there was no significant difference between A group and B group. In case of the kitchen environment(the number of fungi : p<0.05), it was analyzed that microbiological quality and acceptability were significantly decreased in B group than A group, which is believed to be urgent to support sanitation management. Overall, the establishment and operation of the CCFSM can be described as very effective, and sustainable support and management for children’s meal service facilities are needed to give more infants benefits including the facilities under management.
This study was conducted to compare the microbiological quality and acceptability for children’s meal service facilities depending on the sanitation management support by the center for children’s foodservice management(CCFSM) in Changwon. The subjects were 44 children’s meal service facilities registered in CCFSM in Changwon, which includes 22 places ‘support group by the center(A group)’ where did not receive sanitation management at all after condition survey and 22 places ‘unsupported group by the center(B group)’ where received systematic sanitation management support at least 12 months after registration, and microbiological quality analysis was performed. We selected food contact surfaces(kitchen knife, cutting board, snack foodtray), food non-contact surfaces(working table, meal serving table, dish towels), personal hygiene(hand, rubber gloves, apron), environmental sanitation(air-borne bacteria in kitchen, air-borne bacteria in meal serving room), food and drinking water which were managed by children’s meal service facilities for the samples, and we analyzed the number of bacteria, coliform bacteria, E.coli and fungi. In case of kitchen knife(the number of bacteria : p<0.001, acceptability : p<0.01), cutting board(the number of bacteria : p<0.001, acceptability : p<0.05) and snack foodtray(the number of bacteria : p<0.001, the number of coliform : p<0.001, acceptability : p<0.001), working table(the number of bacteria : p<0.001, acceptability : p<0.001), dish towels(the number of bacteria : p<0.001, the number of coliform : p<0.001, acceptability : p< 0.001), hand(the number of bacteria : p<0.001, acceptability : p<0.001), food(the number of coliform : p<0.01), it was analyzed that B group significantly increased microbiological quality and acceptability than A group, which was considered that the sanitation management level in children’s meal service facilities is improved in accordance with the sanitation management support by the center. In case of the meal serving table, rubber gloves, apron, meal serving room environment and drinking water, it was thought that children’s meal service facilities need more sanitation management support by center because there was no significant difference between A group and B group. In case of the kitchen environment(the number of fungi : p<0.05), it was analyzed that microbiological quality and acceptability were significantly decreased in B group than A group, which is believed to be urgent to support sanitation management. Overall, the establishment and operation of the CCFSM can be described as very effective, and sustainable support and management for children’s meal service facilities are needed to give more infants benefits including the facilities under management.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.