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오성민 ( Sung-min Oh ),최지완 ( Jee-wan Choi ),한민수 ( Min-su Han ),이연수 ( Yeon-su Lee ),정해도 ( Hae-do Jung ),유민상 ( Min-sang Yoo ),이지훈 ( Ji-hoon Lee ) 국군의무사령부 2018 대한군진의학학술지 Vol.49 No.1
Objectives : The unhygienic management for barracks restaurants causes distrust of civilians in peace time and loss of combat power in peace and war time. Although the restaurants are modernized by remodeling or construction, the sanitation checklist in the army regulation is still not revised for decades. So, this study was performed to improve the sanitary level of barracks restaurants by developing the sanitary checklist. Methods : We made the sanitation checklist based on the Food Hygiene Act and the reference literature and were consulted by Ministry of Food and Drug Safety and Korea Agency of HACCP Accreditation and Services. To verify effectiveness of the checklist, sanitary inspection was carried out for 28 barracks restaurants and 4 private foodservice centers by one inspector. Results : In the case of barracks restaurants, the hygienic level among the restaurants was different, with the average of 81.39, the highest point of 93, and the lowest point of 60. So, we could confirm that we needed to revise the sanitary checklist. The private foodservice centers also showed the average of 87.75, the highest point of 97, and the lowest point of 78. Therefore, even if this sanitary checklist developed in this study was applied to a private foodservice center, it was confirmed that a differentiated evaluation was possible. Conclusions : By using this checklist by the managers, inspectors, and commanders at each level, we expect to improve the sanitary level of the barracks restaurants and prevent non-combat losses caused by food poisoning accidents.