Browse > Article
http://dx.doi.org/10.13103/JFHS.2015.30.4.343

A Study on the Business Characteristics, and Online/Offline Food Hygiene Education Comparative Analysis of Rice Cake Producer in Korea  

Lee, Hyeong Kook (Department of Food Hygiene, The Korea Tteok Food Processing Association)
Kim, Ji Yeon (Department of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Journal of Food Hygiene and Safety / v.30, no.4, 2015 , pp. 343-349 More about this Journal
Abstract
A study survey about the rice cake producers completing the food hygiene education in Korea was investigated by characteristics of the rice cake business. The difference between their online and offline awareness of food hygiene education were compared. The average age of rice cake producers is 50 (40.1%), with a high school education (52.6%), 10-20 years of service (34.3%) showed the highest percentage. In relation to sales and work area, workshop personnel are engaged in two (79.5%), An area of less than $99.17m^2$ (92.0%), rent (60.2%) with most paying a monthly rental amount of less than 1 million won (54.8%). There were 228 accident cases in three years (an annual average of 2.4%), manufacturing, Processing the item number was less than 20 types of analysis (86.7%). Case of food hygiene education graduates are women, the lower the age, the higher the education level, was preferred online. Online education was chosen because of 'time, economic, convenience'(73.7%). Online graduates have recognized that health education is more conducive to business. There was no significant difference between the sales online and offline graduates. For hygienic management response was that online graduates are well above the 7.4% offline graduates. Online and offline graduates 60.7% appeared to be more satisfied than the previous training institutions.
Keywords
Rice cakes; Instant processing manufacturing sales; Food hygiene education; Safety accidents; On-Off Line education;
Citations & Related Records
연도 인용수 순위
  • Reference
1 KCCP (Korean Commission for Corporate Partnership): Kimchi, Radish, etc. 6 Items Re-settlement. 2014 Third SMEs sector appropriate Recommendations, pp. 4 (2014).
2 MFDS (Ministry of Food and Drug Safety), National Institute of Food and Drug Safety Evaluation.: Traditional rice cakes Hygiene Management Manual. Available from http://www.mfds.go.kr/index.do?x=22&searchkey=title:contents&mid= 695&searchword=rice cake&cd=&y=11& pageNo=1& seq= 13298&cmd=v, pp. 7-11 (2012).
3 MFDS (Ministry of Food and Drug Safety): Food Sanitation Law No. 13277.
4 Statistics Korea: Based on 2013. Self Employed Survival, extinction administrative statistics. http://kostat.go.kr/portal/ korea/kor_ko/5/2/index.board?bmode=read&aSeq=332855, pp. 51 (2013).
5 SMBA (Small & Medium Business Administration): Law on Protection and Small Business Support No. 13086, Decree Article 2.
6 KB management information Report: Private business startup, closure properties and Analysis No. 12, pp. 11 (2012).
7 De Waal, C.S. and Dahl, E.: Dine at Your Own Risk. The Failure of Local Agencies to Adopt and Enforce, National Food Safety Standards for Restaurants, Center for Science in the Public Interest, Washington DC. (1996).
8 Lynch, R., Elledge, B.L., Griffith, C.C., and Boatright, D.T.: A comparison of food safety knowledge among restaurant managers by source of training and experience in Okla-homa County. J. Environ. Health, 66(2), 9-14 (2003).
9 U.S. Food and Drug Administration (US FDA): FDA report in the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types, 2004. Available from:http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodborneIllnessandRisk-FactorReduction/RetailFoodRiskFactorstudies/ucm089696.htm. Accessed: September 24 (2001).
10 Yoon Y.I.: Consumer Knowledge, Perceived Risks, and Risk Acceptance on 10 Hazardous Food Factors. Doctoral thesis, Catholic University, pp. 127 (2014).
11 Ministry of Health & Welfare: Guidelines for food hygiene education and related business. Established Rule No. 26, pp. 7 (2009).
12 Ministry of Health & Welfare: Notice No. 2011-66.
13 MFDS (Ministry of Food and Drug Safety): Korean Food and Drug processing, Food Hygiene and Food for Educationrelated concessionaires regulations. Rulings 49th (2014).
14 You I.C.: e-Learning business strategies, eBee.comm., Seoul (2001).
15 Um H.M.: An Empirical Study on the Factors of Organizational Context on the Learner's e-Learning Performance. Master's thesis, Ewha Womans University, p. 7 (2003).
16 MTIE (Ministry of Trade, Industry & Energy), NIPA (National IT Industry Promotion Angency).: 2012 Survey of Korean e- Learning Industry, pp. 20-32 (2012).
17 Kwak S.A.: An empirical study on factors influencing the learning effects of e-Learning. Master's thesis, Ewha Womans University, pp. 11-12 (2002).
18 Kim Y.M.: The motivation in brain based teaching-learning- Open early childhood education research. KOAECE (Korea Open Association for Early Childhood Education, pp. 93- 110 (2003).
19 Ji H.N.: A Comparative Study for User Satisfaction of Smart Learning and On-line Learning. Master's thesis, Sogang University, pp. 2 (2011).
20 MTIE (Ministry of Trade, Industry & Energy), NIPA (National IT Industry Promotion Angency): 2012 Survey of Korean e- Learning Industry. pp. 20-32 (2012).
21 Kim C.J.: A Study on Consumer's Buying Behavior for Printer Product by Online and Offline Channels. Doctoral thesis, Chung-Ang University, pp. 1 (2013).
22 Choi S.K.: A Study on the Perceptions and Preferences of Foreign Residents in the Republic of Korea to Korean Tradition Rice Cakes. Master's thesis, Sookmyung Women's University, p. 24 (2004).
23 Jeong G.J., Park Y.M., Jang S.Y., Jo E.H., Lee J.M.: Korea's Traditional Rice cakes. Kyomunsa company, Paju, pp. 7 (2010).
24 Kim O.H.: Status and Prospects of Korean rice cake industry. The East Asian Society of Dietary Life, Autumn 2008 Conference, pp 45-52 (2008).
25 Choi Sam.: A Study on the consumption and Developmental Directions to Tteok in Incheon area. Master's thesis, Inha University, pp. 4 (2013).