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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.26 no.2, 2011년, pp.151 - 158
이재영 (충북대학교 식품영양학과) , 연미영 (한국보건산업진흥원 영양정책지원팀) , 이유진 (충북대학교 식품영양학과) , 김운주 (충북대학교 식품영양학과)
The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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집단급식소에 대한 법적 근거가 마련된 시기는 언제인가? | 단체급식은 가정 외의 장소에서 상업성 및 비상업성 목적으로 학교, 사업체, 병원, 대학교, 행정부서, 사회복지시설 등의 조직구성원들에게 급식을 제공하는 것을 말하며 1967년 식품위생법에서 집단급식소에 대한 법적 근거가 마련된 이후(대한영양사회 급식관리지도서 1996) 국내 단체급식소는 2007년 현재 30,610개소로 집계되고 있다(식품의약품안전청 2008). | |
식중독의 예방과 통제 및 식품의 안전성 유지를 위해 조리종사자에게 어떤 방법을 실시하고 있는가? | 따라서 식중독의 예방과 통제 및 식품의 안전성 유지에 조리종사들의 개인위생 및 위생 습관의 올바른 실천이 중요한 요소라 할 수 있다. 이에 따라 조리종사자를 위한 위생교육과 훈련은 영양사의 급식 관리 업무 중 가장 중요한 업무의 하나로 식품위생법에서도 매월 1회 1시간 이상 실시하도록 명시되어 있다(식품위생법규 2008). 또한 대부분의 식중독 문제는 위생교육을 통해 줄일 수 있으며(Rovert 1992; Bolton 1997), 조리종사자에게 자신의 식품취급습관이 고객의 건강과 관계가 있음을 인식하도록 하는 것이 중요하고, 단기간의 훈련이라도 급식종사자의 작업 수행도를 크게 향상시킬 수 있다고 한다(Reed 1982). | |
단체급식이란 무엇인가? | 단체급식은 가정 외의 장소에서 상업성 및 비상업성 목적으로 학교, 사업체, 병원, 대학교, 행정부서, 사회복지시설 등의 조직구성원들에게 급식을 제공하는 것을 말하며 1967년 식품위생법에서 집단급식소에 대한 법적 근거가 마련된 이후(대한영양사회 급식관리지도서 1996) 국내 단체급식소는 2007년 현재 30,610개소로 집계되고 있다(식품의약품안전청 2008). |
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