Cook Supervisors' Perceived Performance of Safety Management for Vegetables at Korean Food Restaurants in Daegu

Gwi-Sook Lee, C. Kim, K. Ryu
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Abstract

This study was conducted to identify risk factors to ensure food safety by evaluating cook supervisors’ perceived performance of vegetable safety management at Korean food restaurants in Daegu. Recognition of the potential foodborne illness caused by vegetables was 2.60/5 on average. Inspection items with low scores by respondents during food safety inspection by government agencies were “Wash and sanitize vegetables” and “Keep washed and cut vegetables in the refrigerator”. As for storage, perceived performance of “Store vegetable in the refrigerator less than 70% of the refrigerator capacity” scored less than 4 out of 5. About 86% of respondents answered “Water-only washing” for vegetable washing. For perceived performance of vegetable cooking, service, and leftover handling, 11 and three items out of 13 were significantly different depending on the size of restaurants and possession of culinary arts certificates, respectively. Based on results, it is nec-essary to provide food safety training programs for handling vegetables in order to increase knowledge of cook supervisors. In addition, intensive on-site guidance for safety management of vegetables is needed.
大邱韩餐餐厅厨师主管对蔬菜安全管理绩效的感知
本研究以大邱地区韩食餐厅为研究对象,透过评估厨师主管对蔬菜安全管理的感知绩效,以找出食品安全的风险因素。对蔬菜潜在食源性疾病的平均认知度为2.60/5。在政府机构食品安全检查中,被调查者得分较低的检查项目是“蔬菜清洗消毒”和“洗净切好的蔬菜放入冰箱”。在储存方面,“在冰箱中储存的蔬菜少于冰箱容量的70%”的感知表现得分低于4分(满分5分)。约86%的受访者选择“用水清洗”蔬菜。对于蔬菜烹饪、服务和剩菜处理的感知表现,13项中的11项和3项分别因餐馆的规模和是否拥有烹饪艺术证书而存在显著差异。根据研究结果,有必要提供处理蔬菜的食品安全培训计划,以增加烹饪主管的知识。此外,需要加强对蔬菜安全管理的现场指导。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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