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http://dx.doi.org/10.3746/jkfn.2015.44.1.145

Evaluation of Foodservice Hygiene in Middle School Students by Meal Service Area in Busan  

Kim, Yeo Kyeong (Graduate School of Education, Pukyong National University)
Choi, Hee Sun (Department of Food Science and Nutrition, Dong-A University)
Lyu, Eun Soon (Department of Food Science and Nutrition, Pukyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.1, 2015 , pp. 145-151 More about this Journal
Abstract
The purpose of this study was to evaluate foodservice hygiene in middle school students by analyzing the importance and performance of school foodservice by meal service area in Busan. Questionnaires were administered to 826 students in 10 middle schools (five schools for classroom service, five schools for dining room service). The average importance and performance scores were 4.11/5.00 and 3.38/5.00 for classroom service and 4.34/5.00 and 3.89/5.00 for dining room service. Dining room service had significantly (P<0.001) higher average scores importance and performance of food hygiene, environment hygiene, equipment hygiene, and employee hygiene than those of classroom service. The gap average score of dining room service was significantly (P<0.001) lower than those of classroom service. In the importance-performance analysis, 'cleanliness of tray' showed high importance and low performance for classroom service and dining room service. Areas of low importance and low performance were 'tray drying', 'cleanliness of employee' clothes', 'wearing sanitary gown, cap', 'wearing sanitary mask', and 'wearing sanitary gloves' for the classroom service, whereas 'tray drying', 'comfortable atmosphere in diningroom', 'well ventilated', 'no odor of the food in classroom', and 'cleanliness around rubbish bins' were relevant for dining room service. These findings suggest that employee hygiene management should be intensively managed for classroom service, and equipment hygiene management must be improved for classroom service and dining room service, especially cleanliness of tray. Meal service places should be changed to the dining room with support the government and private sector.
Keywords
foodservice hygiene; meal service places; importance; performance; middle school;
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