Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 16 Issue 3
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- Pages.168-177
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- 2001
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Assessment of Sanitary Management Practices of School Foodservice Operations in Seoul
서울지역 학교급식 위생관리 실태평가
- Kwak, Tong-Kyung (Department of Food & Nutrition, Yonsei University) ;
- Hong, Wan-Soo (Department of Food & Nutrition, Dongduk Women's University) ;
- Moon, Hye-Kyung (Department of Food & Nutrition, Changwon National University) ;
- Ryu, Kyung (Department of Food & Nutrition, Dongnam Health College) ;
- Chang, Hye-Ja (Department of Food & Nutrition, Yonsei University)
- 곽동경 (연세대학교 식품영양학과) ;
- 홍완수 (동덕여자대학교 식품영양학과) ;
- 문혜경 (창원대학교 식품영양학과) ;
- 류경 (동남보건대학 식품영양과) ;
- 장혜자 (연세대학교 식품영양학과)
- Published : 2001.09.01
Abstract
Sanitary management practices were assessed to insure the safety of school foodservice, to prevent the outbreak of foodborne illness, and to improve the quality of school foodservice. To accomplish these objectives, a survey was conducted and analyzed on elementary and high school foodservice operations located in Seoul area. A Questionnaire from based on HACCP standards was developed and used for self-reported evaluation of the school foodservice managers on their sanitary management practices. The results were analysed by examining their activities and identifying weaknesses in those activities. The questionnaire was composed of three sectors with all 53 questions; 33 questions for time-temperature management, 5 for personal hygiene and 15 for equipment/facility sanitation. Five-point-scale was used on the questionnaire answers. Among the schools responded,253 (98.4% of the total) were elementary schools and 19 (1.6%) were high schools. Among the three sectors, personal hygiene performance was mostly well conducted by marking average 4.06
본 연구에서는 서울 소재 초등학교와 고등학교 급식의 위생관리 실태를 분석하므로 학교급식의 안전성을 확보하여 식중독 사고예방 및 급식품질 개선을 이루고자 하였다. 이를 위해 HACCP에 기준한 위생관리 평가도구를 설문지로 개발하여 관리자들이 자가 평가하게 하고,그 결과를 분석하여 위생관리 실태를 파악하고 취약한 부분을 규명하였다. 위생관리 평가도구는 온도 소요시간, 개인위생 및 기기 설비위생의 3영역으로 구분 하여 33문항, 5문항, 15문항씩 총 53문항으로 구성하였다. 평가문항에 대해서는 5점척도를 이용하여 표시하도록 하였다. 조사된 학교는 초등학교 98.4%(253개교), 고등학교 1.6%(19개교)였다. 세 영역중 개인위생에 관한 수행수준은 평균 4.06
Keywords
- school foodservice;
- HACCP;
- time-temperature management, personal hygiene;
- equipment/facility sanitation