고등학교 급식시설 운영실태 및 ATP Bioluminescence를 이용한 위생상태 조사연구
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 계승희 | - |
dc.contributor.author | 황성희 | - |
dc.date.available | 2020-02-27T21:42:39Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/7018 | - |
dc.description.abstract | An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 1,393±5,041.2 RLU on yellow gloves, 244±258.7 RLU on pink gloves, 3,780±11,418.6 RLU on apron, 49,056±62,831.4 RLU on refrigerator grip, 41,422±61,259.8 RLU in oven, 31,407±41,344.9 RLU on hand cleaning board. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품영양학회 | - |
dc.relation.isPartOf | 한국식품영양학회지 | - |
dc.title | 고등학교 급식시설 운영실태 및 ATP Bioluminescence를 이용한 위생상태 조사연구 | - |
dc.title.alternative | Evauation of Management & Hygienic Status of High School Foodserviceusing ATP Bioluminescence Assay | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.30, no.3, pp.515 - 524 | - |
dc.identifier.kciid | ART002240242 | - |
dc.citation.endPage | 524 | - |
dc.citation.startPage | 515 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 3 | - |
dc.contributor.affiliatedAuthor | 계승희 | - |
dc.subject.keywordAuthor | school foodservice | - |
dc.subject.keywordAuthor | hygiene management guide | - |
dc.subject.keywordAuthor | evaluation of hygienic status | - |
dc.subject.keywordAuthor | ATP bioluminescence assa | - |
dc.description.journalRegisteredClass | kci | - |
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