Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Compliance with GMP and SSOP in College Foodservices by Comparison of Elementary and Middle & High School Foodservices

초, 중.고등학교 급식소와의 비교를 통한 대학 급식소의 GMP 시설 구비 및 SSOP 수행도 조사

  • Park, Soon-Hee (Dept. of Food & Nutrition, Changwon National University) ;
  • Moon, Hye-Kyung (Dept. of Food & Nutrition, Changwon National University)
  • 박순희 (국립창원대학교 식품영양학과) ;
  • 문혜경 (국립창원대학교 식품영양학과)
  • Received : 2012.05.21
  • Accepted : 2012.06.18
  • Published : 2012.08.02
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Abstract

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).

Keywords

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