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A Research on the Sanitary Education, Knowledge and Management Level of Shop Employees and Workplace Employees Working at Window Bakeries in the Metropolitan Area  

Hwang, Yoon-Kyung (Department of Baking Science&Art, Suwon Women's University)
An, Hye-Lyung (Department of Baking Science&Art, Suwon Women's University)
Publication Information
Culinary science and hospitality research / v.20, no.1, 2014 , pp. 159-177 More about this Journal
Abstract
The purpose of this study is to investigate the level of sanitary education, knowledge, and management practice of shop employees(SE) and workplace employees(WE) working at window bakeries. SE & WE were grouped according to their job titles, duration of duty, and frequency of sanitary education, and sanitary knowledge and sanitary management practice level of the groups were analyzed, divided into personal hygiene, facility & workplace hygiene, and ingredient & preparation hygiene. Frequency of hygiene education of employees working at window bakeries was less than 3 times a year. The average sanitary management practice level of WE was higher than that of SE. The sanitary knowledge of SE was low at ingredient& preparation hygiene among the general managers and the employees who had worked more than 5 years. And that of WE was low among the general managers, interns and the employees who had worked more than 5 years. The sanitary management practice level of SE was low among the interns and the employees who had worked for less than 1 year, and that of WE showed no significant difference on job titles and duration of work. The employees who had no sanitary training showed a low management practice level overall among the SE and at ingredient & preparation hygiene among the WE. Therefore, continuous hygiene education and monitoring accompanied by making a manual with hygiene education data for SE and WE working at window bakeries are needed.
Keywords
window bakery; sanitary knowledge; sanitary management practice level; shop employees; workplace employees;
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