Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Comparison of Opinions between Dietitians and Students' Parents on Sanitation Management in School Foodservice Operations

학교 급식소 위생관리에 대한 영양사와 학부모의 견해 비교 분석

  • Chae, Mi-Jin (Department of Food and Nutrition, Daegu University) ;
  • Jung, Hyeon-A (Department of Herbal Cuisine and Nutrition, Daegu Haany University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 채미진 (대구대학교 식품영양학과) ;
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 배현주 (대구대학교 식품영양학과)
  • Published : 2007.06.30
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Abstract

The purpose of this study was to investigate the gap in perceived importance-performance between dietitians and parents regarding school foodservice sanitation practices, to establish a plan for improving the school foodservice monitoring that is conducted by parents. A survey was given using questionnaires and was distributed to 31 school foodservice dietitians and to parents who attended sanitation education in October 2006. All statistical analyses were conducted using the SAS package program(version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis(IPA). The results of the IPA showed the following areas as improvement priorities: (1) contracting with a reliable suppliers, (2) securing proper refrigerator and freezer capacity and checking temperatures, (3) adequate design and construction of foodservice facilities and equipment, and (4) ensuring trays and utensils are clean, dry, and stored in a way that prevents contamination. The results of the IPA illustrated that school foodservice dietitians performed well in 8 out of the 21 sanitation management items. The perceived importance by parents was higher than by dietitians for accurate record keeping and documentation of HACCP worksheets(p<0.01), appropriate cleaning plans and practices(p<0.05), garbage management of inner kitchens (p<0.05), and garbage management of external kitchens(p<0.05). On the other hands, the perceived importance by dietitians was higher than that of parents for contracting with a reliable suppliers(p<0.05) and adequate design and construction of foodservice facilities and equipment(p<0.01). According to the performance analysis there were significant differences between dietitians and parents in six out of the twenty-one items. For these six items, the evaluated degree of performance by parents was higher than that of dietitians. In conclusion, proper education programs should be planned and regularly performed for the student's patents who take part in school foodservice monitoring in order to improve on their monitoring.

Keywords

References

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