To secure food safety while fostering a new business called a shared commercial kitchen, it is important to establish appropriate regulations. However, no research has been conducted to confirm the hygiene management status and hygiene levels of shared commercial kitchens in Korea. Therefore, the purpose of this study was to provide basic data for identifying sanitary blind spots and establishing reasonable regulatory levels that reflect them by conducting a sanitary and phytosanitary survey of 10 industries that advocate for shared commercial kitchens. According to the survey, document management (44.7%), personal hygiene (47.0%), and food hygiene (48.9%) were found to be weak, and the swab test conducted in shared commercial kitchen workshops showed that the aerobic plate count from the hands of workers was “at a level that needed to be corrected” and confirmed that personal hygiene management was necessary. Considering the mandatory application of HACCP and cGMP to shared commercial kitchens by the US FDA, it is necessary to consider setting up international-level safety management regulations to enhance the hygiene of shared commercial kitchens in Korea and ensure food safety.

ABSTRACT
Materials and Methods
    위생 심사
    시료 채취
    일반 세균수
    대장균
Results and Discussion
    공유주방 작업장 및 개인위생
    위생실태 조사 결과
Conclusions
Acknowledgement
국문요약
Conflict of interests
ORCID
References

• 김선아(식품안전정보원 기획정책본부 정책연구실) | Seon-Ah Kim (National Food Safety Information Service, Seoul, Korea) Corresponding author