Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Importance-Performance Analysis about Sanitation Management Items Performed by School Food service Workers

학교급식소 조리종사원 담당 위생관리항목에 대한 중요도-수행도 분석

  • Lee, Hye-Yeon (Department of Food and Nutrition, Daegu University) ;
  • Chang, Hew-Won (Department of Nutrition Education, Graduate School of Education, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 이혜연 (대구대학교 식품영양학과) ;
  • 장혜원 (대구대학교 교육대학원 영양교육) ;
  • 배현주 (대구대학교 식품영양학과)
  • Published : 2011.02.28
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Abstract

The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and food service workers regarding school food service sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 food service workers and 71 dietitians in Gyeongbuk province. 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). According to the performance analysis, there were significant differences between dietitians and food service workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the food service workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of food service workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.

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