A Study on Differences of Food Hygiene Knowledge and Practices between Housewives and the Contract Foodservice Employees

일반 주부와 급식 산업 종사자의 식품 위생 지식과 실행도 차이에 관한 연구

  • Ahn, Sung-Sik (School of Business, KyungHee University) ;
  • Park, Hong-Hyun (College of Hotel & Tourism Management, KyungHee University) ;
  • Park, Ju-Yeon (College of Hotel & Tourism Management, KyungHee University)
  • 안성식 (경희대학교 경영대학) ;
  • 박홍현 (경희대학교 호텔관광대학) ;
  • 박주연 (경희대학교 호텔관광대학)
  • Published : 2006.09.30

Abstract

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

Keywords

References

  1. 식품의약품안전청, 집단식중독 발생현황 및 동향 분석, 1995-2004
  2. CDC, Preliminary FoodNet data on the incidence of Infection with pathogens transmitted commonly through food-10 sites, United States, 2004. Department of Health and Human Service. Centers for Disease Control and Prevention 54(14):352-356. 2005
  3. Allos, BM, Moore, MR, Griffin, PM and Tauxe, RV. Surveillance for sporadic foodbome disease in the 21st century : The FoodNet Perspective. Clinical Infectious Disease. 38(3):115-120. 2004 https://doi.org/10.1086/381577
  4. Park, GJ. The development of estimate model of social economic costs and estimates socio-economic effects of foodborne disease in Korea. The Annual Report of KFDA, 5, 2001
  5. Lynch, RA, Elledge, BL, Griffith, CC and Boatright, DT. A comparison of food safety knowledge among restaurant managers by source of training and experience in Oklahoma county. Journal of Environmental Health 9-14. 2003
  6. Eo, GH, Ryu, K, Park SJ and Kwak, DK Need assessments of HACCP-based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees. Journal of the Korean Dietetic Association 7(1):56-64. 2001
  7. Eo, GH. Assessment of sanitary concept of employees and needs of HACCP-based sanitation training pro¬gram in elementary school foodservice operations. The Graduate Schools of Human Environmental Sciences, Yonsei University. 1999
  8. Han, EH. Evaluation of knowledge and practice level of hygiene for school cafeteria employees in Jeonju, Major in Food Preparation. The Graduate School of Education, Chonbuk National University. 2003
  9. Hwang, JO. Study on sanitary knowledge and perceived performance of HACCP management for dieticians and employees at contract foodservices. Department of Food & Nutrition, Changwon National University. 2002
  10. Hong, YS. The evaluation of foodservice employees' sanitary performance in elementary school foodservice operations. Journal of Foodservice Management 8(1): 127-144. 2005
  11. Hong, YS and Yoon, JY. Foodservice employees' sanitation and hygiene practice in school foodservice. The Journal of Korean Society of Food Science 19(4). 2003
  12. Lee, KM. Analysis of critical control points through field assessment of sanitation management practices in foodservice establishments. Department of Food & Nutrition, Yonsei University. 2003
  13. Lee, YJ. A comparative study on sanitary practices and perception of employees in elementary school, hospital and industry foodservice in the Inchon area. Journal of the Korean Dietetic Association 9(1). 2003
  14. Cho, YR. Food sanitary practices and perception of employees in some food services. 식의약논문집, 1. 2000
  15. Lee, YH. Hygiene knowledge and practical attitude to hygiene for housewife residing in Seoul area. Department of Food & Nutrition, Chung-Ang University. 2002
  16. Kim, WJ and Choi, EH. Food safety knowledge and behaviors of housewives in Chungbuk province areas. Home Economics Research Institute of Home Economics Research Center. Chungbuk National University 5:1-13. 2002
  17. Altekruse, SF, Street, DA, Fein, SB and Levy, AS. Consumer knowledge of foodborne microbial hazards and food-handling practices. Journal of Food Protection 59(3):287-294. 1995
  18. Klontz, KC, Timbo, B, Fein, SB and Levy, AS. Prevalence of selected food consumption and preparation behaviors associated with increased risks of food-borne disease. Journal of Food Protection 58(8):927-930. 1995 https://doi.org/10.4315/0362-028X-58.8.927
  19. Fein, SB, Levy, AS and Lando, A. Food safety survey: Summary of major trends in food handling practices and consumption of potentially risky foods. U.S. FDA/CFSAN Consumer Studies Branch, August 27, 2002
  20. Bremer, V, Bocter, N, Rehmet, S, Klein, G, Breuer T and Ammon, A. Consumption, knowledge, and handling of raw meat: A representative cross-sectional survey in Germany March 2001. Journal of Food Protection 68(4):785-789. 2005 https://doi.org/10.4315/0362-028X-68.4.785
  21. Redmond, EC and Griffith, CJ. Review: Consumer food handling in the home: A review of food safety studies. Journal of Food Protection 66(1):130-161. 2003 https://doi.org/10.4315/0362-028X-66.1.130
  22. Kennedy, J, Jackson, V, Blair, IS, McDowell, DA, Cowan, C and Bolton, DJ. Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators. Journal of Food Protection 68(7):1421-1430, 2005 https://doi.org/10.4315/0362-028X-68.7.1421
  23. Mead, PS, Slutsker, L, Dietz, V, McCaig, LF, Bresee, JS and Shapirp, C. Food-related illness and death in the United States. Emerging Infectious Disease 5(5):607-625. 1999 https://doi.org/10.3201/eid0505.990502
  24. Kim, JK. Studies on the knowledge, attitudes, and behavior of mothers toward food hygiene and safety of school food-service programs - Part 1. The Korean Society of Food Hygiene and Safety 19(1):38-48. 2004
  25. Kim, HJ. Evaluation of hotel food service employees for sanitation management and sanitation knowledge. Department of Foodservice Industry Management. Graduate School of Tourism Science, Kyonggi University 2003
  26. FSIS/USDA PR/HACCP rule evaluation report: Changes in consumer knowledge, behavior and confidence since the 1996 PR/HACCP final rule. Research Triangle Institute. 2001
  27. Meer, RR and Misner, SL. Food safety knowledge and behavior of expanded food and nutrition education program participants in Arizona. Journal of Food Protection 63(12): 1725-1731. 2000 https://doi.org/10.4315/0362-028X-63.12.1725
  28. Stephen, JL, Comar, D and Govenlock, LD. A video study of Australian domestic food-fandling practices. Journal of Food Protection 62(11):1285-1296. 1999 https://doi.org/10.4315/0362-028X-62.11.1285
  29. Audits International. Home Food Safety Study, North-brook, IL, 2000
  30. Anderson, JB, et al. A camera's view of consumer food handling and preparation practices. Final report prepared for the Food and Drug Adminstration. North Logan, Utah: Spectrum Consulting. 2000
  31. Consumer Food Safety Behavior/ Customer Concerns. May 2002, http://www.ers.usda.gov/briefing/consumerfoodsafety/consumerconcerns.htm 2005. 3. 17 방문
  32. Servsafe Course Book. http://www.maef.org/servsafe 2002. 3. 14 방문
  33. Angelillo, IF, Viggiani, NMA. Rizzo, L and Bianco, A Food handlers and foodborne diseases: Knowledge, attitudes, and reported behavior in Italy. Journal of Food Protection 63(3):381-385. 2000 https://doi.org/10.4315/0362-028X-63.3.381
  34. Nabali, H, Bryan, FF, Ibrahim, J and Astraxh, H. Evaluation of training food service managers in Bahrain. Journal of Environmental Health 48(6):315-318. 1986
  35. Stevenson, RK. A food service establishment evaluation program procedure for the 1980's and 1990's. Journal of Environmental Health 50(1):25-28. 1987
  36. Addis, DG, Yashuk, JC, Clapp, KE and Blake, PA. Outbreaks of diarrheal illness on passenger cruise ships. Epidemiology and Infection 63(1):63-72. 1989
  37. Mathias, RG, Sizto, R, Hazlewood, A and Cocksdege, W. The effects of inspection frequency and food handler education on restaurant inspection violation. Canadian Journal of Public Health 86(1):46-50. 1995
  38. Teel, JH, Fowler, P and Jacobs, D. An assessment of the efficacy of a comprehensive plan review process in food service establishments. Journal of Environmental Health 44(1):15-18. 1981
  39. Angela, BM, Rafael, PE, Grace, D, Anir, G and Sofia, SP. Food safety knowledge, attitudes, and behaviors among Puertorican caretakers living in Hartford, Connecticut. Journal of Food Protection 67(3): 512-516. 2004 https://doi.org/10.4315/0362-028X-67.3.512
  40. Amy, ELC and Bruhn, CM. Safety of consumer handling of fresh produce from the time of purchase to the plate: A comprehensive consumer survey. Journal of Food Protection 65(8):1287-1296. 2002 https://doi.org/10.4315/0362-028X-65.8.1287