Browse > Article

The Analysis of the School Foodservice Employees' Knowledge and Performance Degree of HACCP System in Jeju  

Song, Im-Sook (Sinchon Elementary School)
Chae, In-Sook (Department of Food Science and Nutrition, Cheju National University)
Publication Information
Journal of Nutrition and Health / v.41, no.8, 2008 , pp. 870-886 More about this Journal
Abstract
The purposes of this study were to (a) analyze school foodservice employees' knowledge and performance degree of HACCP system and (b) provide the basic data for planning the strategies which can be performed for systematic HACCP system in school foodservice. For these purposes, the subjects included 91 dieticians (a response rate 98.9%) and 270 foodservice employees (a response rate 98.2%) at school in Jeju city and they were surveyed from October 21 to November 4, 2006. The data were analyzed by descriptive analysis, reliability analysis, t-test, ANOVA (Duncan multiple range test) and Pearson's correlation coefficients using the SPSS Win Program (version 12.0). In terms of the number of training practice, the result of sanitary training indicated that the dieticians who trained the employees more than once per a week (48.6%) or everyday (36.3%) were 84.7%. And the dieticians who were higher age, full-time job, and working at middle school implemented significantly more training the employees. In the training methods, 40.7% of dieticians used the oral presentation and 37.4 % utilized the printed matters. Also, most of employees (98.1%) have experienced for the training, 39.6% of them did not have regular training experience and 40.7% of them responded that they were understanding the HACCP system well. The result of employees' knowledge level of HACCP system reported that the items of the personal hygiene scored the highest (92.3 points) whereas the items of CCP3 scored the lowest (58.3 points) as the average being 84.2 points (out of 100 scale). In terms of the performance degree of HACCP system, the average was 4.40 (out of 5 scale), the items of the personal hygiene scored the highest as 4.51 whereas the items of CCP2 scored the lowest as 4.31 points. The dieticians' perception degree of employees' performance degree in HACCP system showed that the average was 4.13 (out of 5 scale), so it was significantly lower than actual performance degree as average 4.40 (out of 5 scale). Additionally the employees' knowledge level was positively correlated to performance degree and employees' knowledge level of CCP3, CCP4, and the personal hygiene significantly influenced to the HACCP performance degree. Finally, the dieticians have to recognize correctly the employees' performance degree and on the basis of it must plan the sanitary training which has a proper contents and methods to enhance the employees' knowledge level and achieve more systematic HACCP system in school foodservice.
Keywords
school foodservice; HACCP; employees' knowledge level; employees' performance degree;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Ministry of education. 학교급식연수회 학교급식만족도향상 방안; 2007
2 Bryan FL. Teaching HACCP Techniques to Food Processors and Regulatory Officials. Dairy Food Environ Sanitat 1991; 11(10): 562-568
3 Eo KH. Assessments of Sanitary Concepts of Employees and Needs of HACCP-based Sanitation Training Program in Elementary School Foodservice Operations [Master's thesis]. Seoul: Yonsei University; 1999
4 Park HS, Shin HG. Food safety management in a contract foodservice industry. Food Indust Nutr 4(3): 27-29
5 Lyu ES, Chang HJ. Food sanitary practices of the employees in a university and industry foodservices. J Korean Soc Food Sci Nutr 1995; 11(3): 274-281
6 Kwak TK, Hong WS, Moon HK, Ryu K, Chang HJ. Assessment of sanitary management practices of school foodservice operations in Seoul. J Fd Hyg Safety 2001; 16(3): 168-177
7 Moy G, Kaferstein F, Motarjeni Y. Application of HACCP to food manufacturing-some consideration on Harmonization through training. Food Control 1994; 5: 131-139   DOI   ScienceOn
8 David MS, Rue N, Linton R. Essentials of food safety and sanitation. 2nd ed, Prentice Hall, NJ; 2001
9 Oh JH. Research on the current condition of nutritionists' and kitchen staff's sanitary knowledge and management in schools with HACCP meal program in Incheon area [Master's thesis]. Incheon: Inha University; 2005
10 Barrett B, Penner K, Blakeslee K, Sauer K. Hazard analysis critical control point training for foodservice operators in Kansas. Dairy Food and Environment Sanitation 1998; 18(4): 206-211
11 Lyu ES. Recognition about the HACCP concepts by the Industry foodservice Managers in Pusan and Kyung Nam. J Korean Soc Food Sci Nutr 1999; 15(6): 579-585
12 Ministry of education. 학교급식개선 종합대책(2007-2011년)
13 Rivas KD, Canter DD. Effectiveness of Telenet for training school food service employees. School Food Service Res Rev 1982; 6 (2): 113
14 Jeong HS. A study on the relations between the usage of HACCP certified products and sanitary safety of school foodservice [Master's thesis]. Gyeongsang: Gyeongsang National University; 2004
15 Bauman HE. The HACCP concept and Microbiological hazard categories. Food Technol 1974; 28(9): 30
16 Choi SH, Kim SH, Kwak TK. The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. J Korean Dietetic Assoc 2003; 9(3): 209-218
17 Farkas D. Creating awareness. Food Manage 1996; 31: 100-104
18 제주특별자치도교육청. 2007 학교급식 기본방향
19 The Chemin Ilbo; 2007. 06. 09
20 Korean food and drug administration. 집단식중독발생현황; 2007
21 Ministry of education. 학교급식연수회 학교급식 운영의 내 실화방안; 2004
22 Ministry of education. 학교급식 위생관리 지침서 (2004. 12. 31. 2차 개정)
23 Medeiros LC, Hillers VN, Kendall P, Mason A. Food safety education what should we be teaching to consumers. J Nutr Educ 2001; 33: 108-113   DOI   ScienceOn
24 Kim YA. Sanitation management in school food service by application of generic HACCP model system [Master's thesis]. Yeungnam: Yeungnam University; 2005
25 Bae HJ. Evaluation of dietitians' perception of importance about HACCP guidelines in foodservice facilities. J Korean Dietetic Assoc 2005; 11(1): 105-113
26 Han EH. Evaluation of Knowledge and Practice Level of Hygiene for School Cafeteria Employees in Jeonju [Master's thesis]. Jeonju: Chon-buk National University; 2003
27 Lee KE, Ryu K. Influence of school food service employees' food safety training on food safety knowledge and practices. Korean J Community Nutrition 2004; 9(5): 597-605
28 Lee YJ. A comparative study on sanitary practices and perception of emplyees in elementary school, hospital and industry food service in the Inchon area. J Korean Dietetic Assoc 2003; 9(1): 22-31
29 Jung KH. Estimation of school-meal cooking staffs' knowledge and executive degree of the HACCP system: Of AnSan, SiHeung areas [Master's thesis]. Seoul: Kyung- Hee University; 2003
30 Smith PD. A survey of Foodservice operations in child card centers in Washington State. J Am Diet Assoc 1992; 92(4): 483-488
31 Lee YE. A study on the perception and practice of sanitation training program at school foodservice operations in Chungbuk province. J Korean Dietetic Assoc 2006; 12(1): 68-81
32 Lim YH, Kwak HO. A study on the sanitary management practices og institutional foodservice employees in Daejeon and Chungnam areas. Korean J Food Culture 2006; 21(4): 381-387   과학기술학회마을
33 Lyu ES. Food sanitary procedures of employees in business & industry food service operations of Pusan and Kyung nam. J Korean Soc Food Sci Nutr 1999; 28(4): 942-947
34 Shin HS. A Study on the training and practicing level test of HACCP for School meals employees [Master's thesis]. Kongju: KongJu National University; 2006
35 Kang YJ. HACCP Practices (School foodservice HACCP Practices). Kyungbuk Training Program; 2003. p.112-158
36 Lee JH, Park JS. Attitudes of non-commercial foodservice dietitians toward hiring older workers. Korean J Nutr 1999; 32(7): 821-826
37 Kim MK. A study on employees' knowledge and implementation of HACCP system in school food service [Master's thesis]. Yeungnam: Yeungnam University; 2005