푸드 코트 즉석 조리식품에 대한 소비자 의식 및 위생관리 실태조사에 관한 연구 = A Study on Costomer's Evalution and the Sanitation Management Practices of Food Court Ready-to-eat Foods

다국어 초록 (Multilingual 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.

목차 (Table of Contents)

• 서론 = 1
• 재료 및 방법 = 6
• 1. 푸드 코트 즉석조리 식품에 대한 소비자 인식조사 = 6
• 1.1 조사대상 및 기간 = 6
• 1.2 조사방법 및 내용 = 6
• 1.2.1 조사대상자의 일반사항 조사 = 7
• 1.2.2 조사대상자의 이용실태 조사 = 7
• 1.2.3 조사대상자의 위생인식도 조사 = 7
• 1.2.4 조사대상자의 위생안전성에 대한 견해 조사 = 8
• 1.3 통계분석 = 8
• 2. 푸드 코트 즉석조리 식품에 대한 위생관리 실태 조사 = 9
• 2.1 실험재료 = 9
• 2.1.1 원재료 및 완제품 = 9
• 2.1.2 기구 및 기기 = 9
• 2.1.3 조리종사자의 손 = 10
• 2.2 실험방법 = 10
• 2.2.1 배지 및 시약 = 10
• 2.2.2 일반세균수 측정 = 10
• 2.2.3 대장균군 측정 = 11
• 2.2.4 황색포도상구균 측정 = 12
• 2.2.5 자료의 처리와 분석 = 12
• 결과 및 고찰 = 14
• 1. 푸드 코트 즉석조리 식품에 대한 소비자 인식조사 = 14
• 1.1 조사대상자들의 일반적인 식생활 실태 = 14
• 1.2 조사대상자들의 푸드 코트 즉석조리식품 섭취 실태 = 16
• 1.3 푸드 코트 즉석조리식품 위생상태에 대한 인식도 = 16
• 1.4 푸드 코트 즉석조리식품에 대한 일반적인 견해 = 19
• 2. 푸드 코트 즉석조리 식품에 대한 위생관리 실태 조사 = 19
• 2.1. 원재료 및 완제품의 일반세균수 측정 결과 = 21
• 2.2 원재료 및 완제품의 대장균군수 측정 결과 = 30
• 2.3 조리기구 및 기기의 일반세균수 측정 결과 = 38
• 2.4 조리기구 및 기기의 대장균군수 측정 결과 = 46
• 2.5 조리종사자의 일반세균수 측정 결과 = 55
• 2.6 조리종사자의 대장균군수 측정 결과 = 57
• 2.7 조리종사자의 황색포도상구균 측정 결과 = 60
• 요약 = 63
• 참고문헌 = 65