• Food Science and Preservation
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• v.17 no.6
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• pp.889-896
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• 2010

We evaluated the sanitation management practices in food delivery companies that supply food and food ingredients to school food-service establishments. We examined the practices 38 food delivery companies located in the Daegu and Gyeongbuk areas of Korea. Sanitation management practices were self-evaluated using a Likert 5-point scale. The total mean score for delivery company sanitation performance was 4.45. Scores for perceived sanitation management performance of the delivery companies were: food ingredient storage and management (4.47); delivery worker (4.47); and management of delivery van (4.38). The personal hygiene score was significantly higher than those of other sanitation inspection items evaluated (p<0.05). Delivery company managers believed that their sanitation management programs kept food hygienically and that the food was delivered to a high level of safety and at optimal quality. However, the managers thought that food quality standardization was needed to ensure transparency in delivery. Food delivery companies wish to obtain sanitation and supply certifications if they meet certain criteria.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.189-200
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• 2016

Purpose: This study analyzed job importance, job performance, and job satisfaction in 38 dietitians working at geriatric hospitals and elderly healthcare facilities in Jeju surveyed from September 15-24, 2014 with the aim of providing basic data for improving the quality of meals and nutrition management for elderly patients. Methods: Data were analyzed using descriptive analysis, ${\chi}^2$-test, t-test, ANOVA, and Pearson's correlation coefficients using the SPSS Win program (version 12.0). Results: Regarding job importance, the average score was 4.29 (out of 5), indicating that hygiene and safety management scored the highest at 4.77 (out of 5), and nutrition management scored the lowest at3.86. In terms of job performance of subjects, the average score was 2.87 (out of 5), indicating that cooking operation management scored the highest at 4.42 (out of 5). Regarding the Importance-Performance Analysis (IPA) of job importance and job performance, hygiene and safety management and cooking operation management scored high for importance and performance (B quadrant) menu management, human resource management, and nutrition management scored low for importance and performance (C quadrant) and purchasing management and financial management were included inD quadrant and A quadrant, respectively. For the level of job satisfaction of subjects, the average score was 3.37 (out of 5), indicating that relationships with colleagues scored the highest at 3.72, and improving professionalism scored the lowest at 2.95. Additionally, job importance and performance of subjects were positively correlated withjob satisfaction (r = 0.395, r = 0.386, both p < 0.05). Conclusion: In conclusion, scores for job importance and job performance of nutrition management were low, and job satisfaction of improving professionalism scored low. Therefore, continuous training and education programs of nutrition management should be provided to improve professionalism of dietitians at geriatric hospitals and elderly healthcare facilities.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.385-391
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• 2011

The purpose of this study was to analyze the importance and performance of sanitation management within childcare center foodservice facilities in Gyeongbuk province. The survey involved 248 people who participated in the food hygiene and safety education for childcare center managers in Gyeongbuk province from June to July 2010. A total of 236 survey papers were analyzed statistically by SPSS program. By the method, t-test and importance-performance analysis (IPA) was performed. Among the respondents, facility managers are 40s (41.9%) which accounted the most percentage, and for the type of facility, the largest amount was home (39.9%). The number of preschool children who are under 20 people accounted for 45.3% and food service staffs were accounted for 36.7%. No significant differences were observed for the four items on the IPA, except for the topics "the immediate deal with trash and leftover food" and "minimizing time (within 2 hours) for distribution after cooking" (p<0.001). The average score on the IPA was 4.14 points, and the average score for the importance of the evaluation was 4.49 points out of 5. Finally, childcare facility managers are aware of the importance that is lower than can be done. The results suggest that continuing education is necessary to administrators to manage the health care facility effectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.274-282
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• 2011

The purpose of this study was to investigate factory workers' knowledge of sanitation management of school foodstuffs and sanitation practices. A questionnaire that identified employees' food safety sanitation management knowledge and practices was developed based on a review of literature. Subjects consisted of 221 factory workers employed at 34 factories in the Daegu and Gyeongbuk areas. Almost half of the factory workers were 40~49 years of age (45.7%), 34.8% had 1~3 years of work experience, 62.4% of the respondents received food safety education 1~2 times a month and 75.1% of the respondents were satisfied with sanitation education. However, the total score for factory worker sanitation knowledge was low: 4.63/9. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for the factory workers' sanitation performance was 4.63/5. Satisfaction level and the amount of sanitation education, application of sanitation knowledge, attitude regarding sanitation management, and sanitation management performance level were significantly high among workers employed in a HACCP certification facility (p<0.05). The difficulties were found to be sanitation management and the time to deliver food to schools. To instill a sense of duty and pride among workers and to ensure that the food suppliers provide best-quality school foodstuffs safely, school dietitians and factory managers must actively educate workers in safe food handling and sanitation.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.74-81
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• 2011

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.542-548
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• 2001

Hazard Analysis Critical Control Point(HACCP) is becoming an important component of food safety worldwide. The aim of this study was to investigate comprehensively the education and knowledge level of food service managers on HACCP as well as applying HACCP system to industrial foodservice. Total 247 foodservice managers participated in the survey and 159 responses were used for analysis. The results were as follows: 1) 89% of foodservice managers were educated about HACCP, and 40.9% felt they did fully understand HACCP and 47.8% did half. 2) The score for the implementation of HACCP was in the order of apparatus and facility sanitation, personal sanitation, and time-temperature/etc. sanitation. 3) Foodservice managers who were taught HACCP kept a deep attention to food and personal sanitation, compared with those without education(p＜0.05). However, the education time on HACCP affected conducting safety management. The results suggest that education and understanding of HACCP are positively related, and understanding of HACCP has a positive influence on conducting safety management.

• Journal of dental hygiene science
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• v.15 no.4
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• pp.430-436
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• 2015

This study examined the correlation of educational experience with practical behavior in infection control. Subjects were 152 dental hygienists in Gwangju from September 15 to October 5, 2015. The ratio of dental hygienists educated on infection control was higher in those worked in dental care with 2~4 dentist for 2~5 years and lower in those worked in dental cared with 1 dentist for 2~5 years (p<0.05, p<0.001). The dental hygienists with or without educational experience in infection control exhibited the highest activity rate in hand wash and the lowest in face protection. Barrier in health belief, was lower with the need for education in infection control among the factors affecting on the activity in infection control. The activity was higher with susceptibility and cue to action (p<0.05). Based on the results, education program on infection control should be developed, and applied periodically and obligatorily for dentist and all staffs of dental care to remove susceptibility and barrier, and to enhance cue to action. This will result the effective control of infection by elevating the health belief.

• Korean Journal of Occupational Health Nursing
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• v.1
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• pp.30-51
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• 1991

본 연구는 산업간호사가 수행하는 산업간호업무 수행실태를 파악하고 업무수행에 영향을 미치는 요인이 무엇인지를 직무만족도와 지식의 측면에서 조사 분석하기 위한 목적으로 이 연구를 시도하였다. 연구방법은 1991년 4월 26일 부터 5일 3일까지의 총 8일간 서울시내에 소재하고 있는 사업체의 산업간호사 77명을 대상으로 연구자와 조사자 1명이 직접방문을 하여 자료수집 하였다. 자료는 SPSS를 이용하여 전산처리 하였다. 실수와 백분율, 평균 표준편차를 구하였으며, Pearson Correlation Coefficient, ANOVA 분석방법올 활용하였다. 본 연구의 결과는 다음과 같다. 1. 산업 간호업무 수행 정도는 근로자건강관리업무 중의 통상질환관리 업무를 대상자의 97.6%가 실시하여 수행정도가 가장 높았고, 가장 수행정도가 낮은 업무는 근로자복리중 진업무로 대상자의 40.2%만이 실시하고 있었다. 산업환경위생관리업무(실시율 45.5%), 직업병 관리업무(실시율 43.1%), 산업보건교육업무(실시율41.5%)로 역시 낮은 실시율을 보였다. 2. 산업간호사 직무만족도는 최대가능점수 240점에 대하여 점수 143.8점이며 최대평점 5점에 평점 3.0으로 나타났고 상호작용, 전문적위치, 자율성면에서 3.4점으로 높았으며 보수에 관한 만족도는 평점 2.3으로 가장 낮아 산업간호사들이 보수에 대해 불만족하고 있는 것으로 나타났다. 3. 산업간호사의 산업간호업무 관계지식정도는 최대가능점수 21점에 대하여 점수 17.9점을 나타내었다. 영역별로 가장 많이 알고 있는 지식은 건강관리실운영업무 관계지식으로 정확하게 알고있는 사람이 63명으로 전체의 81.4%이었고, 가장 낮게 알고 있는 지식은 산업환경위생관리 업무 관계지식으로 정답자는 42명(54.2%)이었다. 4. 산업간호업무 수행정도와 직무만족도 및 지식정도와의 상관관계를 분석하여 본 결과 직무만족도가 높을수록 업무수행정도가 높은 것으로 나타났고 (r=.3010, P<.01), 업무수행정도와 지식정도 역시 순상관관계 (r=.2591, P<.05)가 있음이 통계적으로 유의하여 지식정도가 높을수록 업무수행정도가 높음을 알 수 있었다. 그러나 직무만족도와 지식정도는 상관관계가 없었다. 결론적으로 연구에서 나타난 산업 간호사의 업무수행은 통상질환관리 위주의 업무로서 직업병 예방, 산업보건교육, 산업환경위생관리 업무등에는 수행이 미비한 것으로 나타났으며, 업무수행과 직무만족도 및 지식정도는 순상관관계가 있어 직무만족도와 지식정도가 높을수록 업무수행이 높은 것으로 나타났다.

• Journal of Nutrition and Health
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• v.48 no.3
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• pp.289-297
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• 2015

Purpose: This study was conducted in order to determine the difference of Importance and Performance Related service management and feeding practices of teachers at mealtime in childcare centers. Methods: In December, 2013, questionnaires were completed by teachers working at childcare centers in Geumcheon-gu, Seoul. A total of 179 teachers responded to questions regarding perceived importance and degree of performing related service management and feeding practices at mealtime in childcare centers. Factor analysis and Importance-Performance Analysis (IPA) were used. Results: Four factors including 11 items were represented by factor analysis: 'Personal hygiene management', 'Feeding practice', 'Food material management', and 'Service at serving foods'. For 'Personal hygiene management', scores for perception on importance and performance were 4.42 and 3.84 points of 5 that were the lowest among factors. As a result of IPA, teachers were aware of the importance and performed well, 'Encouraging and praising children's eating habits at mealtime', 'Giving thanks before and after a meal', and 'Sitting and eating with children at mealtime' belonged to 'Feeding practice'; whereas they were not aware of the importance and performed insufficiently, 'Wearing the hygiene hat for serving foods', 'Wearing disposable gloves for serving foods', and 'Wearing the apron for serving foods' belonged to 'Personal hygiene management'. Conclusion: For children's health and safety in foodservice at childcare centers, personal hygiene management is very important when cooking as well as serving food. The results suggest that education targeting personal hygiene management is necessary for management of hygiene by teachers while serving food in childcare centers. In addition, guidelines on service management and feeding practice are needed for teachers working at childcare centers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.513-523
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• 2017

This study examined living rehabilitation teachers of disability facilities in Kyungkido to determine the status of the personal and oral hygiene of the disabled. The results are as follows. First, the personal hygiene of residential disabled people was positively correlated with voluntary toothbrushing, recognition of the importance of toothbrushing, and finding of their own toothbrush. Second, the difficulties related to the oral hygiene practice of residents with disabilities were found to be carrying out abnormalities in their toothbrush and oral examinations at dental medical institutions. In addition, in the spontaneous performance, they did not do well in gum massage and in restraining sugary foods. Third, voluntary toothbrushing was positively correlated with training on toothbrushing, and toothbrushing for more than 3 minutes and the rolling method toothbrushing were positively correlated with the supplement of oral health materials. Therefore, a dental hygiene management program is required continuously for living rehabilitation teachers and the disabled.