Title

教育督導介入對中式餐廳刀具與砧板衛生狀況之影響

Translated Titles

Effects of Knives and Cutting Boards Sanitation Status in Chinese Restaurants after Education and Supervisory Intervention

DOI

10.6691/JCNS.200103_26(1).0007

Authors

李學愚(Shyue-Yu Lee);高嬿婷(Yann-Tyng Kao);謝峻旭(Jiunn-Shiuh Shieh)

Key Words

教育 ; 督導 ; 介入 ; 餐廳 ; 衛生 ; education ; supervisory ; intervention ; restaurant ; sanitation

PublicationName

中華民國營養學會雜誌

Volume or Term/Year and Month of Publication

26卷1期(2001 / 03 / 01)

Page #

61 - 68

Content Language

繁體中文

Chinese Abstract

The purpose of this study was to assess the sanitation status of knives and cutting boards after microbiological testing. Using observation, education, and supervision, restaurant employees were informed of improvements in handling practices using knives and cutting boards. Data was obtained from a sampling of two Chinese restaurants, which were capable of serving 20 tables or more with a random assignment for the experimental and control groups. The “pretest→intervention→post test” model was used through a 9-week experimental treatment (4 weeks observation, 5 weeks education and supervisory). The results indicated that the aerobic bacteria counts on knives and cutting boards for the experimental group were significantly different (p < 0.05) between the pretest and post test. Though the aerobic bacteria count on knives and cutting boards for the control group in the post test were slightly less than the pretest, the microbial load was not significantly different (p > 0.05)between the pretest and post test. The coliforms on knives and cutting boards for both the experimental and control groups were not significantly different (p > 0.05) between the pretest and post test.

English Abstract

The purpose of this study was to assess the sanitation status of knives and cutting boards after microbiological testing. Using observation, education, and supervision, restaurant employees were informed of improvements in handling practices using knives and cutting boards. Data was obtained from a sampling of two Chinese restaurants, which were capable of serving 20 tables or more with a random assignment for the experimental and control groups. The “pretest→intervention→post test” model was used through a 9-week experimental treatment (4 weeks observation, 5 weeks education and supervisory). The results indicated that the aerobic bacteria counts on knives and cutting boards for the experimental group were significantly different (p < 0.05) between the pretest and post test. Though the aerobic bacteria count on knives and cutting boards for the control group in the post test were slightly less than the pretest, the microbial load was not significantly different (p > 0.05)between the pretest and post test. The coliforms on knives and cutting boards for both the experimental and control groups were not significantly different (p > 0.05) between the pretest and post test.

Topic Category 醫藥衛生 > 預防保健與衛生學
Times Cited
  1. 陳正道(2007)。低涉入產品知識對消費者態度與評估準則影響之研究:以廚房清潔用品為例。淡江大學企業管理學系碩士在職專班學位論文。2007。1-93。 
  2. 鄧德佑(2012)。臺菜餐廳廚房中的空間與地方形成:以宜蘭渡小月為例。高雄餐旅大學台灣飲食文化產業研究所學位論文。2012。1-107。