Choi Jinkyung, Almanza Barbara, Nelson Douglas, Neal Jay, Sirsat Sujata
J Environ Health. 2014 Jun;76(10):18-24.
The importance of clean food contact surfaces has been recognized; however, the importance of cleanliness on nonfood contact surfaces such as menus may be underestimated. The aim of the study described in this article was to determine the cleanliness of restaurant menus, evaluate typical cleaning methods used in a restaurant, and provide recommendations for improving menu cleanliness. The authors' study used an adenosine triphosphate meter to assess the cleanliness of the menus. A pretest identified the most commonly touched areas of the menu by consumers. Based on the results of the pretest, menus were collected from casual-family dining restaurants and analyzed for cleanliness. Results suggested that menus should be cleaned after each shift and that menus distributed by the staff when guests are seated are cleaner than those kept on the table.
清洁的食品接触表面的重要性已得到认可；然而，菜单等非食品接触表面清洁的重要性可能被低估了。本文所述研究的目的是确定餐厅菜单的清洁程度，评估餐厅使用的典型清洁方法，并为提高菜单清洁度提供建议。作者的研究使用三磷酸腺苷仪来评估菜单的清洁程度。一项预测试确定了消费者最常触摸的菜单区域。根据预测试结果，从休闲家庭餐厅收集菜单并分析其清洁程度。结果表明，每餐次结束后都应清洁菜单，并且客人就座时由工作人员分发的菜单比放在餐桌上的菜单更清洁。
