Food Service Areas Research Articles

Food Safety Knowledge, Attitude, and Practices of Restaurant Food Handlers in Jeddah City, Saudi Arabia.

Improper food handler (FH) practices in food service areas, such as restaurants, can result in foodborne diseases (FBD). To reduce FBD cases, the food safety knowledge, attitudes, and practices (KAP) of FHs working in restaurants in Jeddah City and the correlation between their sociodemographic information and KAP scores were investigated in this study. A self-administered questionnaire comprising four parts (socioeconomic information and food safety KAP) was distributed among 389 FHs. Out of the FHs surveyed, 94.1% were male and 68% were certified. The average scores were 9.3 ± 1.8, 9.3 ± 1.3, and 8.9 ± 1.1 for KAP, respectively. Most FHs (82.2%) belonged to the good KAP group, and the rest (17.7%) were in the poor KAP group. FHs aged 50 years and above (9.6 ± 0.6), those with over 10 years of working experience (9.2 ± 0.9), and are married (9.1 ± 1.1) had the highest scores for practice compared with other FHs (p = 0.01 for all). Salary is directly correlated with food safety attitudes (p = 0.04). The findings confirmed a high score for KAP among FHs working in Jeddah. Nevertheless, more focus must be given to training younger, single, and less-experienced FHs, necessitating education courses with practical and theoretical aspects. Further studies from all regions of Saudi Arabia are necessary to generalize the study findings.

Investigation on manhole sludge in Can Tho City

During the rainy season, Can Tho city frequently faces severe flooding on its streets. In this study, the investigation is carried out on 30 streets and 10 canals nearby the streets in the center of Can Tho city. The results indicate that the surveyed manholes contain a lot of sludge with an average volume percent of 39.29%. In the food service areas, the average volume percent of sludge in manholes is found more than 70%. In the concentrated residential areas, the amount of sludge is less, but still at a relatively high rate (over 50%). In addition, the results show that the studied canals in the inner city are polluted due to waste directly from the drainage system. These issues have an effect on the drainage capacity of the roads. Some discussion on sand also shows that the sand shortage has reached an alarming level, which is the main factor leading to slow progress of some road projects. The sand reserves in the Mekong Delta region decrease sharply and the scarcity of sand causes sand prices to skyrocket, which is a difficult problem for this area. The development of mobile sludge treatment technology to produce a replacement material suitable for levelling and fertilizer purposes can be a potential topic for future research.

Evaluating Cleaning Services in Civil Environments: Microbiological and Life Cycle Analysis Comparing Conventional and Sustainable Methods

In response to the growing global concern for environmental sustainability, a Life Cycle Assessment (LCA) study was conducted to evaluate the environmental benefits of the “Formula Servizi” GREEN protocol compared to a conventional cleaning protocol, as mandated by the updated Criteria for Environmental Sustainability (CAM—Criteri Ambientali Minimi) for cleaning services. The CAM, effective on 19 June 2021, requires companies to demonstrate the environmental advantages of their cleaning protocols over traditional methods. This study aligns with the new CAM guidelines and employs UNI EN ISO 14040–14044 technical standards for a comprehensive comparative analysis. The study highlights the significance of maintaining hygiene to ensure safety in various contexts, emphasizing the importance of environmental sampling and monitoring to prevent contamination and infection transmission. Despite the complexity and expenses associated with microbiological monitoring, this research affirms its crucial role in validating cleaning procedures, particularly in healthcare facilities, food service areas, and industrial settings. The findings reveal that both the “Traditional” and “GREEN” cleaning protocols demonstrate satisfactory effectiveness in controlling microbiological contamination according to established guidelines. Moreover, the LCA results indicate that the “GREEN” protocol, while exhibiting higher water consumption and wastewater treatment, showcases a strategic use of more sustainable cleaning and laundry detergents. Despite the increased water usage in certain phases, the significantly lower environmental impact per unit of weight demonstrates the potential for optimizing both environmental sustainability and operational efficiency in future Life Cycle Sustainability Assessment (LCSA) endeavors. The comparative LCA further reveals that the “GREEN” protocol enables an annual avoidance of 260 g of CO2-e emissions per square meter of cleaned surface. The most significant reduction in absolute terms is associated with the use of eco-labeled detergents in the laundry system, resulting in the avoidance of 654.1 kg of CO2-e per year of service (−77% compared to traditional laundry detergents).

Establishing Geospatial Database for Assessing Food Security Status in the Communities of Eastern Economic Corridor (EEC), Thailand

Food security is an important indicator of the people’s well-being and the national security. This research focuses on the investigation of food security in the communities of eastern special development zone, Saensuk municipality, Chonburi Province, Thailand. By random sampling of 397 participants, the data are analyzed using IBM SPSS and service area analysis using ArcGIS program to evaluate food security status in the areas. The results show the communities investigated have access to food service areas at 4 levels: 1) the nearest distance, 6,812 households; 2) medium distance, 3,241 households; 3) quite far, 2,202 households; and 4) the farthest distance, 3,088 households. In terms of the assessment of food security status, it reveals that they gain a high average score (2.48). Although the food accessibility of the communities has been at a good level, Saensuk municipality should have a plan to prevent risks that may arise from unforeseen events, both from natural disasters and economic conditions that may affect their food security in the future, as well as establishing a learning center, providing knowledge of fisheries to the community members in order to strengthen the community’s sustainable economy.

Exploring patient satisfaction with hospital foodservice: A Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire.

The aim of this study was to explore patient satisfaction with hospital foodservice in the Swedish setting, using a validated instrument, adding this context to the existing body of research. The study was carried out at three hospitals employing cyclic menus and conventional cook-serve foodservice systems with centralised tray assemblies and hot-trolley distributions to the wards for service. Patient satisfaction was explored using a translated version of the validated Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Groups were compared with Mann-Whitney U-test and Kruskal Wallis test with a set significance level of P < .05. Questionnaires from 439 patients were included in the analysis. The majority (80%) reported an overall satisfaction of "good" or "very good." Questions related to Staff and Service received mostly the highest possible ratings, while questions related to Food Quality and Meal Size had slightly lower ratings and higher variation. Comparisons between groups showed that differences were small even when statistically significant. Low appetite and a long hospital stay had an adverse effect on overall satisfaction and food quality-related questions. Men and younger patients reported more often being hungry after and between meals. Hospital foodservice faces the challenge of catering to multiple patient needs. Monitoring patient satisfaction is crucial to ensure that foodservice operations remain evidence based. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire provided a general overview that indicated foodservice areas with potential for improvement, although patient satisfaction overall was high. However, patient satisfaction is a complex measure and reflexivity is required when interpreting empirical results.

Environmental contamination of SARS-CoV-2 on surfaces, air-conditioner and ventilation systems.

BackgroundCOVID-19 can be transmitted directly through respiratory droplets or indirectly through fomites. SARS-CoV-2 has been detected on various environmental surfaces, air samples and sewage in hospital and community settings.MethodsEnvironmental samples were collected from a ferryboat during a COVID-19 ongoing outbreak investigation and a nursing home and from three COVID-19 isolation hospital wards and a long-term care facility where asymptomatic COVID-19 cases were isolated. Samples were tested by real-time reverse transcriptase–polymerase chain reaction.ResultsSARS-CoV-2 was detected on swab samples taken from surfaces of food preparation and service areas, hospital isolation wards, an air exhaust duct screen, air-conditioning filter, sewage treatment unit and air sample during investigations conducted in response to COVID-19 outbreaks on a ferryboat, nursing home, isolation facility and COVID-19 hospital wards.DiscussionFood preparation areas and utensils can be contaminated during COVID-19 outbreaks. Respiratory droplets/nuclei from infected persons can be displaced by the air flow and deposited on surfaces. It can be assumed that in the same manner, air flow could transfer and deposit infected respiratory droplets/nuclei from infected persons to the mucous membranes of persons standing against the air flow direction.

Effects of hazard analysis and critical control points principles on food safety at national youth service in Nakuru County, Kenya

This study examined the effect of hazard analysis and critical control points principles on food safety at the National Youth Service in Nakuru County; Kenya. Application of Hazard Analysis and Critical Control Point (Hazard Analysis and Critical Control Point, HACCP) principle in food production and service areas is a requirement especially in all food handling stages, Successful implementation of the procedures based on the HACCP principles requires the full cooperation and commitment of food handlers’ requiring employees to undergo training. Food safety plays a significant role in the economic and health development of Nations by safeguarding the nation‘s health, enhancing tourism, hospitality, and international trade, the production, distribution, and consumption of safe food. The scope of the study was limited to NYS Catering unit kitchens in Gilgil College. The findings explain the hygiene and safety practices of other Academic kitchens in Kenya. The study adopted a mixed research methodology, this study adopted a census method; the reason being the total population was 121. The response from the quantitative data from the questionnaires was tabulated, coded, and processed by use of the statistical package for social sciences Data collected was analyzed using descriptive and inferential statistics. From the findings, the R and R2 value representing the simple correlation summary showed that 16.6 percent of HACCP principles can be explained by variance in food safety. ANOVA results showed that the model applied was statistically significant to predict the outcome variable. The study also concludes that food-hygiene operating procedure that is documented and awareness too that food safety inspections by health inspectors help to ensure safe food handling practices are followed.

Hazır yemek hizmeti alan farkli sosyo-ekonomik düzeye sahip bireylerin yeme davranışlarının ve menü tercihlerinin belirlenmesi

This study performed to investigate the eating habits, food or menu preferences of people whose received ready-to-eat service at different age, gender, and socio-economic status, to carried out consumer’s food safety and food hygiene knowledge and also to indicate what can be done to reduce the ready-to-eat service problems. As a result of this study, valuable scientific findings were obtained as daily meal scheme and contents, menu preferences and special dietary habits of people whose received ready-to-eat service and multiple correspondence analysis were applied to find out the relations between categorical variables. The presence of people whose have required sensibility about on hygiene status of food cooking, food transfer and also food service areas evaluated as a promising approach in terms of consumer awareness and food safety dissemination.

Knowledge, attitude and practices among parents regarding food poisoning: a cross-sectional study from Palestine

BackgroundFood serves as a vehicle for many pathogenic and toxigenic agents that cause food-borne diseases. Knowledge, attitude, and practices are key factors in reducing the incidence of food-borne diseases in food service areas. The main objective of this study was to evaluate knowledge, attitude, and practices related to food poisoning among parents of children in Nablus, Palestine.MethodsA cross-sectional study was conducted in primary healthcare centers in Nablus district from May to July 2015. Data were collected using structured questionnaire interviews with parents to collect information on food safety knowledge, attitudes, and practices, alongside sociodemographic characteristics.ResultsFour-hundred and twelve parents were interviewed, 92.7% were mothers. The median knowledge score was 12.0 with an interquartile range (IQR) of 11.0–14.0. The median attitude score was 11.0 with IQR of 10.0–13.0, while the median practice score was 18.0 with IQR of 16.0–19.0. Significant modest positive correlations were found between respondents’ knowledge and attitude scores regarding food poisoning (r = 0.24, p < 0.001), knowledge and practice scores regarding food poisoning (r = 0.23, p < 0.001), and attitude and practice scores regarding food poisoning (r = 0.30, p < 0.001). Respondents with a higher education level and who live in a city were the only factors significantly associated with higher knowledge scores (p < 0.05). Attitude improved as educational level increased (p < 0.05) and income level increased (p < 0.05). Those of female gender and employed were statistically significantly associated with higher satisfactory hygienic practices in relation to the prevention of food poisoning (p < 0.05).ConclusionsKnowledge, attitude, and practices regarding food poisoning prevention are associated with each other and are affected by a complex interplay between socio-economic variables. The study highlights the need for health education programmes and general awareness campaigns that intend not only to enhance knowledge but also promote parents to practice food safety measures strictly and further strengthen their awareness level.

An optimal plan for food consumption with minimal environmental impact: the case of school lunch menus

Food consumption patterns and lifestyles heavily affect the environmental sustainability of food production at least in terms of water consumption and greenhouse gases emission. In this paper, a systematic procedure based on an operation research approach is presented in order to define menus with low environmental impact. The procedure optimally allocates pre-specified recipes over the three courses of twenty lunches in a month. This approach is completely new in this field since it provides directly a realistic menu. The capabilities of the proposed method are proved through the planning of two monthly schedules for a school lunch menu requiring either a minimal consumption of water or a minimal emission of greenhouse gases. They provide varied and attractive menus for children over a given set of Mediterranean cuisine recipes, ensure a proper amount of energy and nutrients intake, and have an environmental impact significantly lower than menus usually defined by nutritionists via common sense heuristic. The proposed procedure is easy to implement, has no additional cost, and is scalable, that is the set of recipes can be easily updated without changing the overall model. The results appear to be encouraging so that it would be interesting to apply the proposed procedure to some other food service areas such as company service canteens, chain restaurants or other individual establishments.

Lunchtime School Water Availability and Water Consumption Among California Adolescents

PurposeTo examine the potential impact of California SB 1413, which required school districts to provide free, fresh drinking water during mealtimes in food service areas by July 1, 2011, on greater water consumption among California adolescents. MethodsData were drawn from the 2012 and 2013 state-representative California Health Interview Survey. A total of 2,665 adolescents aged 12–17 years were interviewed regarding their water consumption and availability of free water during lunchtime at their school. ResultsThree-fourths reported that their school provided free water at lunchtime, mainly via fountains. In a multivariate model that controlled for age, gender, income, race/ethnicity, body mass index, and school type, adolescents in schools that provided free water consumed significantly more water than adolescents who reported that water was not available, bivariate (standard error) = .67 (.28), p = .02. School water access did not significantly vary across the 2 years. ConclusionsLunchtime school water availability was related to water consumption, but a quarter of adolescents reported that their school did not provide free water at lunch. Future research should explore what supports and inducements might facilitate provision of drinking water during school mealtimes.

Tapping into water: key considerations for achieving excellence in school drinking water access.

We examined free drinking water access in schools. We conducted cross-sectional interviews with administrators from 240 California public schools from May to November 2011 to examine the proportion of schools that met excellent water access criteria (i.e., location, density, type, maintenance, and appeal of water sources), school-level characteristics associated with excellent water access, and barriers to improvements. No schools met all criteria for excellent water access. High schools and middle schools had lower fountain:student ratios than elementary schools (odds ratio [OR] = 0.06; 95% confidence interval [CI] = 0.02, 0.20; OR = 0.30, 95% CI = 0.12, 0.70). Rural schools were more likely to offer a nonfountain water source than city schools (OR = 5.0; 95% CI = 1.74, 14.70). Newer schools were more likely to maintain water sources than older schools (OR = 0.98; 95% CI = 0.97, 1.00). Schools that offered free water in food service areas increased from pre- to postimplementation of California's school water policy (72%-83%; P < .048). Barriers to improving school water included cost of programs and other pressing concerns. Awareness of the benefits related to school drinking water provision and funding may help communities achieve excellence in drinking water access.

Abstracts from Dietetic Research Event – June 14, 2013

From the west coast of Canada it is with great pleasure that I welcome you to beautiful Victoria, host city of the 2013 Dietitians of Canada Annual Conference Research Event. This year the Canadian Foundation for Dietetic Research received many high quality abstracts that clearly illustrate diverse interests and issues faced by members in everyday dietetic practice. Through the continued support of Dietitians of Canada and Canadian Foundation for Dietetic Research, the 2013 Research Event has shaped up to be an inspiring forum for strengthening the practice of Canadian dietitians from coast to coast to coast.The topics showcased in this year’s abstracts span a broad scope of practice areas that include Public Health Nutrition, Undergraduate Education and Dietetic Internship, Patient Services, and using Technology in Health Education, to name a few. Moreover, the findings help us to better understand the effects of ethnicity, socioeconomic, gender, and age on health and illness.New to this year’s event, each presenter will provide a 10-minute oral presentation followed by a short question period. This lively format replaces the electronic posters and 20-minute presentations used in the past and is sure to ignite plenty of enthusiastic discussion! As you listen to and reflect on the issues that your colleagues passionately share, I urge you to consider how you can become more involved in the research and experience-sharing process. Discuss an idea with a presenter you would like to meet or with colleagues you already know. By engaging our curious minds in critical dialogue, together we will continue to strengthen dietetic knowledge and practice in Canada.A successful Research Event requires dedicated work and commitment from many people. On behalf of Dietitians of Canada and Canadian Foundation for Dietetic Research, I would like to extend a special thank you to the members of the 2013 Abstracts Review Committee who represented community nutrition, private practice, clinical nutrition, food service, and academic areas of expertise and practice and worked collaboratively to ensure an outstanding line-up of research: Colleen McGuire (atthetablenutrition.com), Dani Shahvarani-Renouf (4elementshealth. wordpress.com), Dr. Evelyn Cornelissen (Research, Southern Medical Program, Faculty of Medicine, University of British Columbia), Gerry Kasten (Community Nutritionist, Squamish Community Health Centre, Vancouver Coastal Health), Mahsa Jessri (PhD Candidate, Faculty of Medicine, University of Toronto), and Mohsen Saberi (Food Services Manager, University of British Columbia Hospital). I would also like to express my gratitude to Dr. Daphne Lordly (Associate Professor, Mount St. Vincent University), Dr. Karen Davison (Instructor, Langara College), and Theresa Cividin (Practice Leader, Clinical Nutrition, Vancouver Coastal Health) for graciously moderating research sessions. And finally, a special thank you to Diana Sheh at Dietitians of Canada and Isla Horvath at Canadian Foundation for Dietetic Research for guiding the Committee through the inaugural use of an online abstract review system and in scheduling the research presentations.I look forward to seeing you at the Research Event on June 14th to celebrate an impressive selection of dietetic research that is happening in Canada from resplendent coast to coast to coast.

Observations of Drinking Water Access in School Food Service Areas Before Implementation of Federal and State School Water Policy, California, 2011

IntroductionRecent legislation requires schools to provide free drinking water in food service areas (FSAs). Our objective was to describe access to water at baseline and student water intake in school FSAs and to examine barriers to and strategies for implementation of drinking water requirements.MethodsWe randomly sampled 24 California Bay Area public schools. We interviewed 1 administrator per school to assess knowledge of water legislation and barriers to and ideas for policy implementation. We observed water access and students’ intake of free water in school FSAs. Wellness policies were examined for language about water in FSAs.ResultsFourteen of 24 schools offered free water in FSAs; 10 offered water via fountains, and 4 provided water through a nonfountain source. Four percent of students drank free water at lunch; intake at elementary schools (11%) was higher than at middle or junior high schools (6%) and high schools (1%). In secondary schools when water was provided by a nonfountain source, the percentage of students who drank free water doubled. Barriers to implementation of water requirements included lack of knowledge of legislation, cost, and other pressing academic concerns. No wellness policies included language about water in FSAs.ConclusionApproximately half of schools offered free water in FSAs before implementation of drinking water requirements, and most met requirements through a fountain. Only 1 in 25 students drank free water in FSAs. Although schools can meet regulations through installation of fountains, more appealing water delivery systems may be necessary to increase students’ water intake at mealtimes.

Reading, Writing, Arithmetic… and Water

In his column, AWWA Executive Director David LaFrance presents several ideas for California public schools to meet the requirements of SB1413, which requires California school districts to provide access to free, fresh drinking water during meal times in school food service areas by July 1, 2011. He first computes the cost per student for purchasing free, fresh drinking water, and then presents low‐cost alternatives for making water available in cafeterias during lunchtime, including: pitchers of water or large coolers filled with water on the lunchroom tables; water bottle‐filling stations; partnering opportunities for school districts and utilities; and, donated bottled water.

Do European Standard Disinfectant tests truly simulate in-use microbial and organic soiling conditions on food preparation surfaces?

The results from European standard disinfectant tests are used as one basis to approve the use of disinfectants in Europe. The design of these laboratory-based tests should thus simulate as closely as possible the practical conditions and challenges that the disinfectants would encounter in use. No evidence is available that the organic and microbial loading in these tests simulates actual levels in the food service sector. Total organic carbon (TOC) and total viable count (TVC) were determined on 17 visibly clean and 45 visibly dirty surfaces in two restaurants and the food preparation surfaces of a large retail store. These values were compared to reference values recovered from surfaces soiled with the organic and microbial loading, following the standard conditions of the European Surface Test for bactericidal efficacy, EN 13697. The TOC reference values for clean and dirty conditions were higher than the data from practice, but cannot be regarded as statistical outliers. This was considered as a conservative assessment; however, as additional nine TOC samples from visibly dirty surfaces were discarded from the analysis, as their loading made them impossible to process. Similarly, the recovery of test organisms from surfaces contaminated according to EN 13697 was higher than the TVC from visibly dirty surfaces in practice; though they could not be regarded as statistical outliers of the whole data field. No correlation was found between TVC and TOC in the sampled data, which re-emphasizes the potential presence of micro-organisms on visibly clean surfaces and thus the need for the same degree of disinfection as visibly dirty surfaces. The organic soil and the microbial burden used in EN disinfectant standards represent a realistic worst-case scenario for disinfectants used in the food service and food-processing areas.

German Cockroach Allergen Levels in North Carolina Schools: Comparison of Integrated Pest Management and Conventional Cockroach Control

Cockroach suppression is fundamental to cockroach allergen mitigation in infested homes. The effects of various cockroach control strategies on cockroach populations and allergen concentration have not been examined in schools. This study was conducted to compare the effectiveness of integrated pest management (IPM) and conventional pest control in controlling German cockroach (Blattella germanica L.) infestations and concentrations of the cockroach allergen Bla g 1 in public school buildings. Two school districts included six schools that used conventional pest control and one district included seven schools that used IPM to control pests. Cockroach traps were deployed to assess the level of infestation, settled dust samples were collected in food service areas, classrooms, and other school areas, and the Bla g 1 allergen was quantified by ELISA. Both cockroach counts and Bla g 1 concentrations were dependent on the pest control approach, with highly significant differences between IPM-treated schools and conventionally treated schools in both the cockroach mean trap counts (0 versus 82.6 +/- 17.3 cockroaches/trap/wk, respectively) and in the amount of Bla g 1 in dust samples (2.8 +/- 0.3 versus 30.6 +/- 3.4 U/g dust). Cockroaches and Bla g 1 were primarily associated with food preparation and food service areas and much less with classrooms and offices. Our data extend recent findings from studies in homes, showing that cockroach allergens can be reduced by cockroach elimination alone or by integrating several tactics including education, cleaning, and pest control. IPM is not only effective at controlling cockroaches but also can lead to long-term reductions in cockroach allergen concentrations, resulting in a healthier environment for students and school personnel.

Comparison of foodservice management performance level between dietitians and non-dietitians in senior centers using IPA

This study investigated the management importance and performance level of foodservice managers at senior centers. Using the survey, perceived importance and performance levels of seven foodservice management areas were evaluated and analyzed. Data showed the foodservice facilities were being managed by dietitians (61.6%) or non-dietitians (38.9%). The result indicated that overall importance level (3.43) was higher than performance level (3.02) (p<.01). As of the IPA result, dietitians and non-dietitians had different perspectives in terms of managing the eight categories of foodservice areas. The differences in the IPA results between the two groups may reflect bias attributable to the respondents' degrees of knowledge and professional preparation. The research findings could enhance our understanding of importance of hiring professional dietitians to operate foodservice at senior centers and find out which management area should be concentrated for more effective foodservice management.

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food service areas. Electrolyzed oxidizing water (EO water) shows promise as an environmentally friendly broad spectrum microbial decontamination agent. EO water is generated by the passage of a dilute salt solution (∼1% NaCl) through an electrochemical cell. This electrolytic process converts chloride ions and water molecules into chlorine oxidants (Cl 2, HOCl/ClO −). At a near-neutral pH (pH 6.3–6.5), the predominant chemical species is the highly biocidal hypochlorous acid species (HOCl) with the oxidation reduction potential (ORP) of the solution ranging from 800 to 900 mV. The biocidal activity of near-neutral EO water was evaluated at 25 °C using pure cultures of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis. Treatment of these organisms, in pure culture, with EO water at concentrations of 20, 50, 100, and 120 ppm total residual chlorine (TRC) and 10 min of contact time resulted in 100% inactivation of all five organisms (reduction of 6.1–6.7 log 10 CFU/mL). Spray treatment of surfaces in food service areas with EO water containing 278–310 ppm TRC (pH 6.38) resulted in a 79–100% reduction of microbial growth. Dip (10 min) treatment of spinach at 100 and 120 ppm TRC resulted in a 4.0–5.0 log 10 CFU/mL reduction of bacterial counts for all organisms tested. Dipping (10 min) of lettuce at 100 and 120 ppm TRC reduced bacterial counts of E. coli by 0.24–0.25 log 10 CFU/mL and reduced all other organisms by 2.43–3.81 log 10 CFU/mL.

호텔 요리사의 인간공학적 작업 위험성 평가

This paper summarizes the ergonomic risk assessment of hotel chef. The cooking operations were observed in order to determine sources of ergonomic stress and make recommendations to reduce the risk of work-related musculoskeletal disorders in Korean, Japanese, and western style cooking. We used interviews, document analysis, video analysis, and risk assessment to identify and quantify ergonomic risk factors. The results indicate that the cooking operations have some ergonomic problems. These findings identified in this study can be used to reduce the risk of work-related musculoskeletal disorders in food service areas.