Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations

종합병원 급식소의 HACCP 선행요건 관리 수행도 평가

  • Song, Yoon-Ji (Department of Food and Nutrition, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 송윤지 (대구대학교 식품영양학과) ;
  • 배현주 (대구대학교 식품영양학과)
  • Received : 2016.01.10
  • Accepted : 2016.02.02
  • Published : 2016.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: This study was conducted to examine prerequisite-program performance of the hospital foodservice operation and develop measures for improvement of prerequisite-program performance. Methods: Data were collected through surveys administered to 168 hospital dieticians in the Seoul, Incheon, Gyeonggi-do, Daegu, and North Gyeongsang areas. Out of total questionnaires, 65 questionnaires were usable and the response rate was 38.7%. Statistical analyses were performed using the SPSS program (ver 20.0) for ${\chi}^2-test$ and one-way ANOVA. Results: According to the result of the prerequisite-program evaluation, the percentage of 'appropriate', 'needs to be improved', and 'inappropriate' was 44.6%, 47.7%, and 7.7%, respectively. The score for the 'inappropriate' group was significantly lower than that of the 'appropriate' group or 'needs to be improved' group on the food safety management (p < 0.001), preparation facility management (p < 0.001), water management (p < 0.001), and storage transportation management (p < 0.05) parts. Holding rate of foodservice facility and equipments in the 'appropriate' group were significantly higher than in the others on convection oven (p < 0.01), air conditioner (p < 0.01), three-compartment sink (p < 0.01), hot-holding equipment (p < 0.01), cold-holding equipment (p < 0.05), exclusive thawing refrigerator (p < 0.05), and sterilizer for sanitary shoes (p < 0.05) items. Conclusion: To improve the quality of hospital foodservice, foodservice managers and HACCP specialists should develop and implement a prerequisite-program and a HACCP plan considering the characteristics of the hospital foodservice operation.

병원급식소의 HACCP 선행요건 수행 실태를 분석하여 병원급식소 특성을 고려한 선행요건관리 개선 방안을 마련하고자 종합병원 규모의 병원 급식소 총 65곳의 급식관리자를 대상으로 설문조사를 실시한 결과, 선행요건 7개 관리영역 중 영업장관리 영역의 수행도는 선행요건 평가판정그룹별로 유의적인 차이가 있었으며, 적합 그룹 (85점 이상)에서 유의적으로 가장 높았다 (p < 0.001). 위생관리 (p < 0.001), 제조 가공 조리 시설 설비관리 (p < 0.001), 용수관리 (p < 0.001), 보관 운송관리 (p < 0.05) 영역의 수행도는 '부적합' 그룹 (70점 미만)이 '적합'이나 '보완' 그룹 (71점 이상 84점 이하)에 비해 유의적으로 낮았다. 조사대상 병원급식소와 영양사의 일반 특성에 따른 선행요건관리 평가 결과에 대한 차이 분석 결과 서울 경인지역이 대구 경북지역에 비해 선행요건 관리가 '적합'으로 평가된 비율이 유의적으로 높았다 (p < 0.01). 또한 선행요건 판정 그룹에 따른 급식시설 구비율은 '적합' 그룹이 '부적합' 그룹에 비해 3조 싱크 (p < 0.01), 대용량 오븐 (p < 0.01), 대형 에어컨 (p < 0.01), 보온고 (p < 0.01), 보냉고 (p < 0.05), 해동전용 냉장고 (p < 0.05), 위생장화 소독고 (p < 0.05) 등 총 7개 항목의 구비율이 유의적으로 높았다. 병원 급식품질 개선을 위해 HACCP을 빠른 시일 내에 효과적으로 적용하기 위해서는 선행요건 관리 항목이 준수되어야 하며, 이에 앞서 병원 급식소의 운영 특성을 고려한 선행요건관리 기준과 HACCP 관리 계획의 수립이 필요하다고 판단된다.

Keywords

References

  1. Lee SJ. Analysis of the effect of dieticians' work behavior and organizational environment on quality of hospital dietary services. Korean J Nutr 2005; 38(9): 756-764.
  2. Bae HJ, Lee HY, Chun HJ. An assessment of dietitian job tasks according to the characteristics of foodservice operations and dieticians. Korean J Food Cookery Sci 2007; 23(6): 858-866.
  3. Korea Institute for Healthcare Accreditation. Accreditation standards for healthcare organizations [Internet]. Seoul: Korea Institute for Healthcare Accreditation; 2011 [cited 2015 Dec 28]. Available from: http://www.koiha.or.kr/home/data/data/doList.act?boardtype=05.
  4. Nam EJ, Lee YK. Evaluation of sanitary management based on HACCP of business and industry foodservice operations in Taegu and Kyungpook areas. J Korean Diet Assoc 2001; 7(1): 28-37.
  5. Lee JS, Kwak TK, Kang YJ. Development of the hospital foodservice facility evaluation tools based on the general HACCP-based sanitation standards and guidelines. Korean J Soc Food Cookery Sci 2003; 19(3): 339-353.
  6. Lee JS, Kwak TK, Kang YJ. Development of a hospital foodservice facility plan and model based on general sanitation standards and HACCP guidelines. Korean J Soc Food Cookery Sci 2003; 19(4): 477-492.
  7. Hong WS, Yoon JY. Foodservice employees' sanitation and hygiene practice in school foodservice. Korean J Soc Food Cookery Sci 2003; 19(4): 403-412.
  8. Kim SO, Oh MS. Sanitary management performance and knowledge of employees in hospital food service. J Korean Home Econ Assoc 2005; 43(11): 127-140.
  9. Korea Institute Food Safety Management Accreditation. Implementation practices of HACCP [Internet]. Daejeon: Korea Institute Food Safety Management Accreditation; 2015 Dec 31 [cited 2016 Jan 9]. Available from: http://www.haccpkorea.or.kr/info/info_06.do?menu=M_02_01_06.
  10. Kim MY, Kim KJ, Lee KE. In-patients' food consumption and perception on foodservice quality at hospitals. J Korean Diet Assoc 2008; 14(1): 87-96.
  11. Gam SO, Park JR, Kim MJ, Lee MK, Shin KH. The evaluation of hospital foodservice with patients' condition. J Korean Diet Assoc 2007; 13(2): 101-113.
  12. Bae HJ, Paik JE, Joo NM, Youn JY. HACCP principles and applications for foodservice manager. Paju: Kyomunsa; 2012.
  13. Kim JW, Kim DY, Kwak TK, Suh HJ. Hygienic status of Korean hospital foodservice. Korean J Soc Food Cookery Sci 2001; 17(2): 105-116.
  14. Bae HJ. Evaluation of dietitians' perception of importance about HACCP guidelines in foodservice facilities. J Korean Diet Assoc 2005; 11(1): 105-113.
  15. Bae HJ. Evaluation of dietitians' perception of importance about prerequisite program in foodservice facilities. J Korean Diet Assoc 2005; 11(2): 233-241.
  16. Song YJ, Bae HJ. Importance-performance analysis about sanitation management items at general hospital foodservice operations. Korean J Food Cookery Sci 2013; 29(1): 63-71. https://doi.org/10.9724/kfcs.2013.29.1.63
  17. Korean Hospital Association. Hospital list [Internet]. Seoul: Korean Hospital Association; 2012 [cited 2015 Dec 28]. Available from: http://www.hospitalmaps.or.kr/hm/frHospital/hospital_list_state.jsp?s_mid=020100.
  18. Korea Institute Food Safety Management Accreditation. Hazard analysis and critical control point [Internet]. Daejeon: Korea Institute Food Safety Management Accreditation; 2014 Dec 1 [cited 2015 Dec 28]. Available from: http://www.haccpkorea.or.kr/info/info_04.do?menu=M_02_01_04.
  19. Park JH. Assessment of HACCP pre-requisite management practices for school food service in Daegu and Gyeongbuk area [dissertation]. Gyeongsan: Yeungnam University; 2011.
  20. Kim JH. A study on the current conditions of HACCP-designated food service [dissertation]. Daejeon: Chungnam National University; 2011.
  21. Bae HJ, Jeon EK, Lee HY. Analyzing the importance and performance of sanitation management within foodservice facilities and utilities. Korean J Food Cookery Sci 2008; 24(3): 325-332.
  22. Longree K, Armbruster G. Quantity food sanitation. 5th edition. New York (NY): Wiley; 1996.
  23. Lee JA, Lee JH, Bae HJ. Evaluation of oven utilization effects at school foodservice facilities in Daegu and Gyeongbuk province. J Korean Soc Food Sci Nutr 2010; 39(7): 1064-1072. https://doi.org/10.3746/jkfn.2010.39.7.1064

Cited by

  1. Dietitians View of Foodservice Sanitary Practices and Demands in Long-Term Care Hospitals vol.10, pp.3, 2016, https://doi.org/10.7762/cnr.2021.10.3.192