논문 상세보기
pp.226-241
In Korea, “group feeding facilities” are public establishments that offer food to large numbers of people, typically consisting of more than 50 individuals at a time. As of March 2024, there were 46,642 such meal facilities in Korea. Among these, 14,177 (30.4%) were kindergartens, 12,155 (26.1%) were schools, and 9,949 (21.3%) were industrial facilities. In February 2021, lung cancer among culinary workers in schools was first recognized as an occupational disease. Since then, the necessity of implementing health management of culinary workers and improving the cooking environment has become a pressing issue. Previous studies have identified various cooking pollutants such as particulate matter, volatile organic compounds, and aldehydes generated during the cooking process. These pollutants have been shown to significantly impact on both indoor and outdoor environments. They are initially produced in cooking spaces, can spread to indoor dining areas by diffusion, and are eventually emitted to the outside air through exhaust outlets. Therefore, this study investigated previous research on the characteristics of pollutants and the environmental impacts of cooking facilities, including facilities providing meals. Additionally, this study analyzed the current status and limitations of policies and pollutant management systems related to these facilities. Finally, to improve the cooking environment and safeguard the health of workers, this study proposed several recommendations. These include guidelines and management system proposals for controlling cooking pollutants.
2. 연구방법
3. 결과 및 고찰
3.1 국내 음식점업과 집단급식소 현황
3.2 조리 시 발생 오염물질의 환경영향 연구
3.3 조리실 오염물질 관리현황
4. 결 론
1) 집단급식소 조리 발생 오염물질의 기준과 공정시험방법 구축
2) 각 부처별 역할과 대응방안의 명확한 구분 및관리
3) 환경개선 사업을 위한 가이드라인 마련
4) 환경 개선 사후관리를 위한 감리제도 도입
감사의글
References
