초록 열기/닫기 버튼
This study was to examine the recognition of sanitary conception and property of food borne disease related to sanitation for cooks at nine super deluxe hotel in Seoul. The questionnaires developed for this study were distributed to 400 males and females aged 20 and over. A total 385 questionnaires were used for analysis(96.3%) and the statistical analysis were completed using SPSS(version 14.0) for descriptive analysis and X2-test. The data were collected from 385 cooks and analyzed using SPSS W14.0. Cook's level of sanitary management was satisfactory with an average of 3.83 and of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal hygiene during cooking, but satisfaction of personal hygiene and effort on personal hygiene were rather low at 3.92. In recognition of outbreak of food borne disease, the cooks were aware of it by an average of 4.02, and among the five practices to prevent food borne disease, 'discarding food after expiration date' was preferred the most by 4.62.
