給食施設における衛生の保持に関する研究(1)

概要

論文の詳細を見る
It is a fundamental principle that meals sewed in institutions should firstly be safe for consumption. Ministry of Health, Welfare and Labor reports show that despite the potential for control through sound hygiene practices each year cases of food poisoning occur. The present study discusses the actual hygiene conditions in one institutional setting and provides a poisoning risk analysis within the specific conditions of that context, including a significant number of intern students in the kitchen.In the hazard analysis, regards to the institute, the uniform and materials, almost no problem was found. As the critical point, it pays particular attention to the effects of washing hands, including the fingers, on reducing the incidental contamination of food by bacterium. The study shows that dirt from unwashed raw vegetable can be diffused by the movement of people and thus it seems important to separate preparation and cooking rooms. Another important hygiene control finding of the study is that no cooked food should be touched with bare hands as bacterium continues to accumulate on the fingers even after thorough washing.