Effect of a restaurant hygienic grade certificate program on consumer choices

Assessing risk factors for foodborne illness in restaurants in Seoul

Restaurants are the most common locations for foodborne infectious disease outbreaks in Korea, accounting for almost half of the annual outbreaks nationwide. Although significant efforts have been made to reduce the incidence of foodborne illnesses, factors contributing to these outbreaks have not been adequately elucidated. The purpose of this study was to assess the risk factors for foodborne illnesses in restaurants in Seoul using the recommendations of the U.S. Food and Drug Administration. We used data from a survey conducted by the Seoul Metropolitan Government as part of a 2024 foodborne infectious disease control project. In the survey, of all registered restaurants in Seoul, 886 were selected and invited to participate using a systematic sampling method, and 400 voluntarily participated. The results showed that 10.3 % of restaurants had employee health policies for managing ill food workers, 8.3 % had a food hygiene certificate granted by the government, and 37.5 % provided paid sick leave. Additionally, the provision rate of guidance for handwashing and glove use was found to be low. Therefore, restaurants in Seoul were considered at an increased risk of foodborne infectious diseases. The study findings highlight the gaps in foodborne infectious disease control systems in restaurants in Seoul. Science-based customized approaches are required for controlling foodborne illnesses.