광주시내 중ㆍ고등학교 급식시설의 소독실태 및 위생관리 조사

Metadata Downloads
Issued Date
This study examines disinfection and hygiene management of vegetables, feeding utensils and utilities, feeding facilities and equipment to identify the current status of the HACCP System at feeding service of secondary and high schools in Gwangju and develop an effective hygiene management plan. The feeding utensils and instruments are categorized into three kinds : stainless steel, plastic and wood, and the facilities and equipment are divided into eight places : ceilings, walls, floors, trenches, grease traps, hoods, insect nets, and dumb waiters. This study evaluates the current status of their hygiene management using a questionnaire and analyses the status of disinfection and the influential factors. To examine the hygiene status of the utilities, utensils and vegetables, it measures the number of general germs and colon bacteria, and seasonal pollution and examines the change of the number of germs. As a result, detergents are used to wash stainless steel, wood and plastic materials (more than 91%) except hot and cold water dispensers. In respect to feeding utensils, to dry stainless materials such as trays, food cases, hole vessels, dippers and other utensils, they use hot air of electric sterilizer. Dining tables and worktables are dried naturally or with a dish-cloth to control germ breeding. For wood materials, 59% are dried naturally, 27.9% are dried with hot air and 13.1% are dried with other methods. More than 86.9% of plastic materials are dried naturally as plastic may be deformed due to hot air.
For washing of feeding facilities and utensils, more than 90.2% are washed with a detergent except insect nets and ceilings, and most of them are naturally dried because of characteristic of material. However, 8.2% of walls, and 24.6% of hoods are dried with a dish cloth to prevent pollution caused due to moisture left after washing.
For disinfection of stainless materials, more than 42.6% are washed with detergents, and trays, food cases, hole vessels, and other utensils are disinfected with electric sterilizers and such things as knives, slicers, grinders, blenders, dining tables, multi-stage selves, electric sterilizers and kitchen tables are washed with ammonium sanitizers such as Quartz.
For wood spatulas, 59.0% is washed with detergents, 18% is disinfected in hot water, 11.5% with ammonium and 4.9% is disinfected with steam and ultraviolet rays. For PVC utensils, 21.3% of plastic dishes, 18% of dippers and 16.4% of baskets are disinfected with chloride (sodium hypochlorite) followed by ammonium and alcohol.
In respect to the methods of disinfection of feeding service and utilities, this study finds that almost the facilities and utensils including 70.5% of ceilings are just washed for disinfection while only dumb waiters, ceilings, grease traps, trenches, hoods, floors, walls and insect nets are disinfected with a use of chloride and ammonium.
The reason why detergent is the most frequently used for disinfection is that the workers can not tell the concept of washing from that of disinfection. It is found that trays, food cases, hole vessels, and utensils are disinfected in electric gas sterilizers, cutters and blenders are chemically disinfected with ammonium, utensils are disinfected in electric gas sterilizers, hot water and ammonium, hot and cold water dispensers are disinfected with chloride and ceilings and walls are disinfected with ammonium and chloride.
In the time of disinfection, 72.1% of food materials are disinfected before cooking and 50.8% of all the stainless steel items surveyed are disinfected at the end of working. 50.8% of wood spatulas are disinfected in a daily basis and 59% of them are disinfected at the end of daily working. More than 52.5% of plastic utensils, dippers, and baskets are disinfected daily and 40.0% are disinfected if necessary. For the time of disinfection, 63.9% of plastic utensils, 65.6% of dippers, and 60.7% of baskets are disinfected at the end of working.
It is found that more than 50.8% of feeding facilities and utilities are disinfected at the end of working. For the disinfection according to frequencies, most of it is done at the end of working irregardless of frequencies. In case disinfection is done if necessary, as the time is not specifically set, specific plans are required. Fresh vegetables tend to be disinfected with chloride irregardless of nutritionist' age, and more workers in twenties disinfect most of the feeding utensils with detergents in comparison with those in different ranges of age and most of the workers in forties use ammonium disinfection. This study finds that washing and disinfection methods are influenced by age of nutritionists. Feeding facilities and utilities are not specifically disinfected after being washed irregardless of age and such tendency is mainly found from the workers in twenties. It is found that those in thirties use chloride disinfection and those in forties use ammonium disinfection.
This study investigates the hygiene status of feeding materials and surfaces of utensils and the results are presented as follows: According to kinds, average 1.5×10^(3) ~ 2.4×10^(4) CFU of germs per 100 cm2 are detected, which indicates that general hygiene status is not very good. Colon bacteria are not detected from most of the feeding utensils, but among the stainless utensils of some schools, 1.8×10^(4)CFU germs from vegetable slicers and 2.7×10^(3) CFU germs from blenders are detected and immediate adjustment is required.
This study measures seasonal pollution of feeding facilities and utilities and the following results are obtained: Pollution in winter is not very serious in comparison with that of summer, but as the number of bacteria increases overnight even when feeding facilities are not used irregardless of seasons, it is judged that it is desirable to disinfect facilities and utilities with 200 ppm of sodium hypochlorite before starting to cook. As a result of measuring seasonable pollution according to changes of feeding facilities and utilities in different days of the week, it is found that weekly cleaning of all the walls in winter should be consistently maintained, and hoods and insect nets should be cleaned twice/week.
Alternative Title
Disinfection State and Sanitary Controls Examination at Food service of Middle and High Schools in Gwang-ju area
Alternative Author(s)
Park, Seung-Hyun
朝鮮大學校 敎育大學院
교육대학원 영양교육
Awarded Date
2008. 2
Table Of Contents
Ⅰ. 서론 = 1
Ⅱ. 연구내용 및 방법 = 4
1. 설문 조사를 통한 광주지역 학교 급식소의 위생관리 실태조사 = 4
1) 조사 대상 및 기간 = 4
2) 조사 내용 및 방법 = 4
2. 급식 식재료, 기구, 시설ㆍ설비의 미생물 분석을 통한 오염도 측정 = 7
1) 조사대상 및 기간 = 7
2) 조사방법 = 7
(1) 샘플채취 = 7
(2) 미생물 분석 = 8
3. 통계처리 = 10
Ⅲ. 연구결과 및 고찰 = 12
1. 설문 조사를 통한 광주지역 학교급식소의 위생관리 실태조사 = 13
1) 급식시설의 일반사항 = 12
2) 급식 식재료, 기구, 시설ㆍ설비의 세척 및 소독실태 = 15
(1) 급식 기구, 시설ㆍ설비의 세척 및 건조방법 = 15
(2) 급식 식재료, 기구, 시설ㆍ설비의 소독방법 = 19
(3) 급식 식재료, 기구, 시설ㆍ설비의 소독시기 및 횟수 = 22
3) 급식 식재료, 기구, 시설ㆍ설비의 소독빈도에 따른 소독 시간 = 25
(1) 급식 식재료의 소독 빈도에 따른 소독 시간 분석 = 25
(2) 급식 기구, 시설ㆍ설비의 소독 빈도에 따른 소독 시간 분석 = 27
4) 급식 책임자의 연령에 따른 세척 및 소독 실태 = 30
(1) 급식 식재료와 기구의 연령에 따른 세척 및 소독실태 = 30
(2) 급식 시설ㆍ설비의 연령에 따른 세척 및 소독 실태 = 32
5) 급식 책임자의 연령에 따른 소독 시간 및 소독 빈도 = 35
(1) 급식 기구의 재질별 소독 시간 및 소독 빈도 = 35
(2) 급식 시설ㆍ설비의 소독 시간 및 소독 빈도 = 37
2. 급식 식재료, 기구, 시설ㆍ설비의 미생물 오염 실태 분석 및 오염도 측정 = 39
1) 급식 식재료, 기구의 오염도 실태 = 39
(1) 총균의 오염도 = 39
(2) 대장균 오염도 = 41
2) 급식 시설ㆍ설비의 미생물 균수의 변화 = 43
(1) 시간별 오염도 = 43
가. 하절기 오염도 측정 및 균수의 변화 = 43
나. 동절기 오염도 측정 및 균수의 변화 = 43
(2) 요일별 오염도 = 49
가. 하절기 오염도 측정 및 균수의 변화 = 49
나. 동절기 오염도 측정 및 균수의 변화 = 52
Ⅳ. 요약 및 결론 = 57
참고문헌 = 62
설문지 = 67
조선대학교 교육대학원
박승현. (2007). 광주시내 중ㆍ고등학교 급식시설의 소독실태 및 위생관리 조사
Appears in Collections:
Education > Theses(Master)(교육대학원)
Authorize & License
  • AuthorizeOpen
Files in This Item:

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.