병원급식의 작업환경과 조리기구·용기에 대한 미생물 위해도 분석

Abstract

ABSTRACT

Microbiological Hazard Analysis of Cooking Utensils and Working Areas of Hospital Foodservice

Koh, gae myoung Dept. of Nutrition Education The Graduate School of Education Hanyang University

Microbiological hazard analysis of cooking utensils and working areas foodservice facilities was studied in 4 hospitals. Total plate counts and coliforms were detected in cooking utensils, kitchen cloth , employee's hands and rubber gloves. Total plate counts and coliforms were detected on kitchen knives and cutting boards and were higher than the general limit of microbial contamination in some foodservice facilities. And total plate counts and coliforms, were detected in most kitchen cloths. Escherichia coli and Staphylococcus aureus were not detected. Total plate counts, coliforms and fungi were detected in the working environment of foodservice facilities. Total plate counts were detected in cooking table & washer and were higher than the general limit of microbial contamination. Also, coliforms were detected in cooking table, washer or refrigerator. Fungi were detected in washer and preparation tale and were higher than the general limit of microbial contamination in some foodservice facilities. As the main result, food material can be contaminated by contaminated cooking utensils, working areas or insanitary personal hygiene. Therefore, contaminated food can cause bacterial foodborne illess. In conclusion, there will be a requirement of scientific washing and disinfectant methods for safety food.