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한국실내디자인학회 / v.20, no.5, 2011년, pp.178-187 
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HACCP를 적용한 셀프서비스 식당의 위생적 공간구성에 관한 연구
( A Study on Hygienic Spatial Composition of Self-Service Restaurants by Applying HACCP ) |
| 이종란; 인덕대학교 실내건축디자인과;
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| 초 록 |
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| This research suggested the hygienic spatial composition of sell-service restaurants applying HACCP(Hazard Analysis and Critical Control Point System). The circulation of the food, dishes, waste, workers and customers were each fractionated and arranged according to the hygienic sequence of cooking food in kitchen and process for eating food within the customer space. The spaces were separated by the degree of cleanness(clean area, semi-clean area, contaminated area). After that, hygiene facilities to remove contamination and pass facilities intended to control moving were added at the possible points of cross-contamination in oder to prevent the cross-contamination. For hygienic spatial composition of self-service restaurant, the following should be acknowledged: In the kitchen, spaces in which the food is handled after being heated should be located in the clean area. As of the customer space, spaces where dishes are prepared, food and water is received, and the table hall should be located in the clean area. Food circulation should flow from the contaminated area to the clean area. Food, dishes, waste should be moved through pass facilities so that workers do not have to come and go between other areas of cleanness. Also lockers for private clothes and lockers for uniforms should be separated. Hygiene facilities should be easily accessible so that workers can use them whenever they enter their working area. The contaminated area where dirty dishes are dealed with should be separated from the clean area. Waste should be thrown out without crossing cooking areas. As of customer circulation, the hygiene facility for hand washing should be located near the space where dishes for self-service are placed. The customer circulation should lead customers to leave restaurants after giving back the dirty dishes in the contaminated area. |
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| 키워드 |
| 식당;공간구성;셀프서비스;위생;교차오염;Restaurant;Spatial composition;Sell-service;Hygiene;HACCP;Cross-contamination; |
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한국실내디자인학회논문집 / v.20, no.5, 2011년, pp.178-187
한국실내디자인학회
ISSN : 1229-7992
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO201106654856990)
언어 : 한국어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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