新給食実習室を使用した給食管理実習における衛生管理の検討 : 大量調理施設衛生管理マニュアルとの比較

概要

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In order to examine whether sufficient instruction was completed, hygiene supervision and accident prevention were compared with the manual by food service management practice in new food service management room. As a result, it became clear that the consciousness of a work area and the consciousness ofprevention of cross contamination were insufficient. Things important in order to raise the consciousness of zoning are classification by color of a zone or an instrument, and manual preparation. In addition, repair of a door, installation of curtain, cleaning of a ceiling, and extermination of a rat are required for hygiene supervision. Although it is impossible to carry all out as a manual, I think that we would like to strive to be able to study hygiene supervision equivalent to carrying out with the actual possible institution.
2013-03-01