Evaluation of Food Safety Management Status of Children’s Foodservice Facilities Using Sanitary Check Scores and ATP Bioluminescence Assay in Gyoengbuk Area

Abstract

The purpose of this study was to evaluate the status of food safety management in children's foodservice facilities through sanitary check scores and ATP bioluminescence assays. The subjects were 88 children's foodservice facilities each with between 21 and 99 children. When periodic visiting education in 2020, a sanitary check score was taken, and an ATP bioluminescence assay was conducted on knives, cutting boards, and the hands of cook workers. The total mean score for the sanitary checks was 79.0 points. The total averages of the ATP values were 23.5±94.3 RLU/cm 2 for knives, 26.0±129.3 RLU/cm 2 for cutting boards, 72.5±92.7 RLU/cm 2 before washing, and 11.6±19.3 RLU/cm 2 after washing for cook workers' hands. The passing ratio of the ATP value (below 2 RLU/cm 2 for knife and cutting board, below 15 RLU/cm 2 for cook workers' hand) was 44.3% for knives, 53.4% for cutting boards, and 22.7% for cook workers' hands. According to the last year's level of food safety management, the foodservice facilities were divided into upper and lower grades. The sanitary check scores were significantly (P<0.001) higher in the upper grade (85.9±7.6 points) than the lower grade (75.1±9.2 points), but there was no significant difference in ATP values between the upper and lower grades. Therefore, the center for children's foodservice management should conduct an ATP measurement along with a sanitary check and ensure that hygiene monitoring is done to prevent food contamination.