The purpose of this paper is to examine the sanitation knowledge and practice of staff who work in restaurant kitchens and to suggest sanitation management plans and efficient ways to enhance sanitation knowledge and practice in the restaurant industry.
The survey research was conducted using a questionnaire composed of 73 questions in three areas of general information, sanitation knowledge, and sanitation practices. The respondents were selected from among kitchen staff working in restaurants that were both at least 198 m2 in size and listed in the Korean Foodservice Information database. The collected data were analyzed to identify the differences between sanitation knowledge and practices.
The results showed that the respondents were well aware of the importance of sanitation during food preparation and cooking whereas they had a relatively lack of personal hygiene. Age and education level of kitchen staff correlated with sanitation knowledge and practices, and kitchen staff working less than 12 hours per shift scored significantly higher in terms of sanitation knowledge than those who worked more hours per shift. Also, kitchen staff working in restaurant franchises showed higher levels of both knowledge and practice than those working in independent restaurants.
A more diversified sanitation-training program should be developed on the basis of the characteristics of kitchen staff members and restaurant characteristics. As kitchen staff members themselves have identified change in perspectives on sanitation as the most important factor for improving practice levels, the training should not only transmit information but should be developed into a training method.
This research provides suggestions for how restaurant kitchens in South Korea can make progress in a situation where sanitation implementation is limited to the transfer of knowledge.
Jeon, M.-S., Park, S.-J., Jang, H.-J., Choi, Y.-S. and Hong, W.-s. (2015), "Evaluation of sanitation knowledge and practices of restaurant kitchen staff in South Korea", British Food Journal, Vol. 117 No. 1, pp. 62-77. https://doi.org/10.1108/BFJ-08-2013-0209
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