Browse > Article

Evaluation of the Perceived Performance on Sanitary Management of Cooked Foods in Foodbanks  

Hwang Yun-Kyung (Graduate School of Food & Drug Administration, Chung-Ang University)
Park Ki-Hwan (Graduate School of Food & Drug Administration, Chung-Ang University)
Ryu Kyung (Department of Food & Nutrition, Dongnam Health College)
Publication Information
Korean Journal of Community Nutrition / v.11, no.2, 2006 , pp. 240-252 More about this Journal
Abstract
A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%); but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities arid equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.
Keywords
food bank; sanitary management; importance; performance; education;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Centers for Diesease Control and Prevention (1996): Surveillance for food-borne disease outbreaks-United States, 1988-1992. US Department of Health and Human Services, Atlanta, GA
2 European Federation of Food Banks (2005), http://www.eurofoodbank.org
3 FDA (2005): The Food Code 2005. U.S. Department of Health and Human Services U.S. Public Health Service. Washington, D.C
4 Kim KH (2003): Evaluation and Recommendations for the Food Bank Operation System in Seoul. Seoul Development Institute
5 Yoo HC, Kim JW (2000): Development of generic HACCP model for practical application in mass catering establishments. Korean J Soc Food Cookery Sci 16(3): 232-244
6 Kang HS, Yang IS, Lee YS (2003): Investigation of the conditions and evaluation of the benefits of the foodbank program from the recipients' perspective. Korean J Comm Nutr 8(2): 231-239
7 Ministry of Health & Welfare . Korea Food Bank (2004): Guide to Operate Food Banks
8 Howe M, McEwen S, Griffith M, Harris L (1996): Food handler certification by home study-Measuring changes in knowledge and behavior. Dairy Food Environ Sanitat 16: 737-744
9 Chung KH (1998): Settlement Strategy of Food Bank in Korea. Korea Institute for Health and Social Affairs
10 Chung MS (2004): Promotion strategy for company participation on the donation of foods and necessities (focusing on foodbank programs). Korea Food Bank
11 Kinner J (1997): Whats your candidates food safety IQ? Food Management 32: 50-56
12 Corporation Leftovers Love Sharing Community (2000): Perspective and role of non-governmental body in local food bank movement, http://www.busrugy.or.kr
13 Kwon SJ, Ly SY (2004): The perception and attitudes to the foodbank program of food service and manufacturing industries in Daejeon area. J Korean Living Sci Assoc 13(6): 1-8
14 Korea Food Bank (2005): http://www.foodbank1377.org
15 Kim CJ, Park HS, Bae HJ, Lee JH, Yang IS, Kang HS (2002): Implementation of HACCP system for safety of donated food in foodbank organization. Korean J Dietary Culture 17: 315-328
16 Medrios LC, Hillers VN, Kendall P, Mason A (2001): Food safety education what should be teaching to consumers? J Nutr Educ 33: 108-113   DOI   ScienceOn
17 Kim J (2000): A Study on the Development of Information System Model for the Activation of Foodbank. Yonsei University, Master Thesis
18 Farkas D (1996): Creating awareness. Food Management 31: 100-104
19 America's Second Harvest-The Nation's Food Bank Network (2005): http://www. secondharvest.org
20 Oh KH (2002): A Study on the Management Realties and Improvement of Korea's Food Bank. Daegu University, Master Thesis
21 Ministry of Health & Welfare (2002): European Food Bank, http://www.mohw.go.kr
22 Shin IS (2001): A Study on the Measures to Activate Food Bank in Korea by Analysis of Its Realties-with Focus on Basic Food Bank. Dongguk University, Master Thesis
23 Kang HS, Hong MA, Yang IS, Jo MN, Kim CJ (2005): Analysis on the characteristics of government-dominant and non-governmental food bank programs from the users' perspective. Korean J Comm Nutr 10(2): 224-233   과학기술학회마을
24 Martilla JA, James JC (1977): Importance-Performance Analysis. J Marketing 41(1): 77-79   DOI   ScienceOn
25 Chung KH (2000): The Food Bank Activation Programs for Health Promotion of Lower Income Classes. Korea Institute for Health and Social Affairs