The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.