Despite domestic dining-out rate growth, operating practices and circumstances in food service industry remain less desirable. This is true in that most of the relevant businesses are performed by work-to-live self-proprietors. Besides, according to yearly food poisoning statistics by Korean Food and Drugs Administration, food poisoning incidents rates in food service industry is continuously increasing. Strengthening of hygiene management in this regard is deemed necessary. Moreover, level of hygiene in food service industry is predicted to be exacerbated due to climate change, thus, signals potential mass proliferation of food poisoning.
This study aims at preventing risks of mass proliferation in food poisoning induced by climate change. The research, thus, analyzed recent food safety-related accidents and hygiene practices in food service industry. We also analyzed available guidelines and manuals of this regard and presented suggestions for better management.
Following methods were applied for the study; to reflect theoretical perspectives, we went through literature review concerning hygiene management in food service establishments as a response to climate
change. International seminars and consultations were held to reflect ideas and suggestions from academic circle. From practical point of view, we conducted interviews and surveys on those actually operating relevant businesses to portray actual hygiene level of the establishments and reflect challenges and drawbacks concerning stakeholder's perception and practice in this context.
We could draw out following major factors from the survey;
practician's perception and practices on hygiene management(medical check-up / hygiene behavior / education and training on hygiene practice), on-the-job hygiene management (prevention against cross-contamination/ proper treatment of high-risk food/ temperature management of refrigeration and freezer), hygiene management of equipment(equipment for cleaning and disinfection/ equipment for disinfection, sterilization and drying/ examination of thermometer)
While the business owners' perception level on climate change was high, owner's practicing level was low due to insufficient refrigerating facilities and inadequate management capabilities. Business participants' behaviour change is urgent and utmost important in terms of temperature and timing control, food-specific refrigeration procedure and after-cooking preservation.
Intensive risk factor management should be carried out in cuisine(Korean, Chinese, Japanese, and Western) context manner. For example, tableware hygiene and storage of high-risk food for Korean cuisine; pre-treatment of raw ingredients, hygiene condition and medical checkup for Chinese cuisine practicians; disinfection, sterilization and pre-treated food storage for Japanese cuisine; and practician’s hygiene and the storage of high-risk food for Western
cuisine should be managed intensively.
Furthermore, time and temperature management is crucial to minimize microbe proliferation in restaurants. Through and regular training in this regard to induce practician's hygiene perception and practice is deemed necessary.
Hygiene management in food service establishments as a response to climate change can be practiced on field by initiating following efforts. Government sector should notify food hygiene alert such as food poisoning index in case of climate-change induced temperature increase or occurrence of abnormal weather condition. Relevant information and techniques should be delivered to stakeholder on field. Education and training concerning prediction and prevention is also crucial. Business owners, meanwhile, should prepare their own hygiene management guidelines corresponding to the climate change and appropriate for their own business circumstances and share them with their employees to boost up practician's hygiene management and practices.
국내 외식 이용률은 증가하는 반면 식품접객업소는 자영업비율이 높은 생 계의존형 업소가 대부분으로 경영환경이 열악한 실정이다. 또한 식약청의 연도별 식중독통계에 따르면 식품접객업에서의 식중독 발생률은 지속적인 증가 추세를 보이고 있어 업소들에 대한 위생관리 강화가 필요하다. 더불어 업소의 위생수준이 기후변화로 인해 더욱 취약해질 것으로 예상되어, 식중 독 발생 대형화의 잠재적 위험을 내재하고 있다.
이에 이번 연구의 목적은 식품접객업소의 식품안전사고 및 위생관리 현황 과 기존의 위생관리 지침 및 매뉴얼 등을 분석하여 개선방안을 제시함으로 서 기후변화로 야기될 수 있는 대규모 식중독 등의 위험성을 사전 예방하는 데 있다.
연구방법으로 기후변화에 따른 식품접객업소의 위생관리에 관한 국내외 참고문헌 및 자료를 고찰하고, 자문회의와 국제심포지엄을 통한 국내외전문 가 의견을 수렴하였다. 또한 식품접객업소 면접 및 설문조사를 통해 업소 현장의 위생수준과 기후변화 대응 취약점을 도출하였고, 영업주의 인식과 행태에 대한 조사를 수행하였다.
기후변화 대응 식품접객업소 위생관리 설문조사 결과에 따르면, 기후변화 대응 식품접객업소 위생관리의 중점 항목은 크게 종사자 위생관리(건강검진/
종사자의 위생습관/ 위생 교육 및 훈련), 작업 중 위생관리(교차오염 방지/
고위험 식품의 적절한 취급/ 냉장, 냉동고의 온도 관리), 장비 위생관리(세 척 및 소독 장비/ 소독 및 살균 및 건조 장비/ 온도계의 검정)로 나눌 수
있다.
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