大量調理施設での安全・安心

―衛生管理の現状と今後の展望―

抄録

　In Japan, the Hygiene Management Manual of Large Scale Cooking Facilities is the basis of hygiene management in food service facilities (Ministry of Health, Labor and Welfare, 1997). Food service facilities provide nutritionally controlled meals to a certain number of customers, and provide 50 to several hundred of meals simultaneously. This requires numerous kitchen employees, and the quality of the meal served depends on the degree of hygiene awareness of each employee.

　Food poisoning outbreaks in food service facilities where several meals are prepared simultaneously are expected to cause substantial human casualties, thus requiring care during food preparation. However, current food service facilities require not only 'delicious' but also 'safe and secure' perspectives, which cannot be neglected. This study reviews the analysis results of food poisoning trends in Japan and the current state of hygiene management in food service facilities.