푸드 코트 즉석 조리식품에 대한 소비자 의식 및 위생관리 실태조사에 관한 연구

Abstract

Examinations about diet consumed by consumers and hygiene situations were carried out in order to ensure safety of food courts and the health of consumers 87.5% of those surveyed were using food courts. selection motive of food court were inspected. 74.7% of those surveyed use food courts because of traveling between emporiums and buildings, 72.5% of those surveyed use food courts because of the food courts’ application method, particularly, 13% those surveyed because of the only one large space of food courts. And 45.7% of those surveyed use food courts because of various menu. In the light of sanitation situation inspection results, the hygiene level of food courts is “moderate”. The hygiene level of drinking water is highest. 72.9% of those surveyed considered the hygiene level of food courts is “hygiene control” Most consumers hope to strengthen efforts to control the hygiene of food courts. And about the question whether the food courts should be maintained or not, 72.9% (196 people) of considered the food courts should be improved comparing the results received before and after sanitation tests, the accounts of coliforms and general bacteria were depending on the type of food stuffs. In the light of results obtained in different places, in the Chinese restaurants, the amounts of coliforms and bacteria in the food stuffs are all more than 10^(8)/g before and after sanitation tests. In the Japanese restaurants, the same situation were observed in 3 kind of food stuffs before sanitation test and in 2 kind of food stuffs after sanitation tests. In the meantime, in the Korean restaurant, the same situations were observed in gravy before and after sanitation tests. The amounts of coliforms and bacteria on kitchen tools(ie. Knife, Frying pan ,rice scoop) are more than 108cfu/g. because the inter-contamination between kitchen tools and food stuffs occurred easily, careful sanitation manage is absolutely necessary. The inspecting accounts of coliforms and bacteria contained in onion used in western-style food are all more than 10^(8)cfu/g before and after sanitation test. Meanwhile, the inspecting amounts on cooking chef’s hands of Chinese restaurants were between 5.0×10¹ and 1.1×10² after tests. General speaking , food courts are open kitchen system and always be cooked in broad space. Contaminations take place easily because of considerable dusts and impurities caused by consumers moving. For the sake of avoiding contaminations, introducing of system is absolutely necessary. On the other hand, because of the close connections between sanitary and operation habits of chef and food safety, the restaurant’s owners must recognize importance of the employees training and do not neglect the periodical and high-intensity sanitary education.