• 한국조리학회지
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• 제13권1호
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• pp.75-86
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• 2007

This study was carried out to find out the effect of food hygiene awareness on kitchen employees' performance in the banquet cuisine of five-star hotels in Seoul. 279 kitchen employees were asked to fill out the questionnaire, and the collected data were analyzed by SPSS package(version 11.0). First, results of analysis on food hygiene showed that there were four factors, each respectively named as, food security regulations, food storage, period of circulation of food, and food safekeeping. Second, after analyzing each item in whole according to each of the factors, the average degree of priority on food hygiene in general was 4.52. Results according to each of the elements showed that food security regulations(4.56) and period of circulation of food(4.55) were considered as a priority. After analyzing the difference between the degree of priority and degree of performance according to each of the factors, it was found out that the latter was significantly lower than the former in all factors. Third, after analyzing the difference of food hygiene priority in accordance with general characteristics, statistically significant difference was only shown in education(F=3.308, p<0.05) and class(F=4.418, p<0.01). Fourth, after analyzing the difference of food hygiene performance in accordance with general characteristics, the only significant difference was found in food security regulation of education(F=4.418, p<0.01) and food security regulation of class(F=3.859, p<0.01). Fifth, after analyzing the effect of cook's awareness of priority on food hygiene on the degree of performance, it was found out that the awareness of priority on food hygiene had a positive effect(+) on the degree of performance. Therefore, we can conclude that as kitchen employees recognize the priority on the food hygiene better, their degree of performance was higher.

• 한국식품위생안전성학회지
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• 제30권4호
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• pp.323-328
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• 2015

본 연구는 학교급식위생에 중요한 역할을 하는 조리종사자의 위생관리수행도에 도움이 될 수 있는 기초위생자료 제공을 위해 급식소의 일반사항, 위생교육에 대한 조리종사자의 태도, 그리고 위생관리수행수준의 관계를 규명하였다. 경남지역에 소재하고 있는 초 중 고등학교 급식소 23곳의 조리종사자 185명을 대상으로 데이터를 수집하고 분석한 결과, 급식운영형태에서는 직영보다 위탁이 위생관리 수행수준이 더 높게 나타났으며, 하루제공 끼니수 에서는 1식이 2식, 3식을 하는 집단보다 위생관리 수행수준이 더 높은 것을 알 수 있었다. 조리종사자의 위생교육 태도에 따른 위생관리 수행수준 차이를 살펴본 결과, 위생교육에 대한 태도가 좋을수록 위생관리 수행도가 높아짐을 알 수 있었다. 본 연구의 결과로부터 급식소의 일반사항과 학교 조리종사자의 위생교육에 대한 태도는 위생관리 수행수준을 결정하는 중요한 요인임이 밝혀졌다.

• 한국산학기술학회논문지
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• 제21권8호
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• pp.546-556
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• 2020

본 연구의 목적은 충남지역 남녀대학생의 식품위생안전인식, 식품위생태도, 개인위생관리에 관한 실태를 조사하여 식품위생안전교육에 필요한 기초자료를 제공하는 것이다. 2019년 5월 16일부터 6월 30일 까지 충남지역 H 대학교의 학생을 대상으로 수집한 총 1,048부를, SPSS 23.0을 이용하여 통계 분석하였다. 본 연구 결과, 식품위생안전인식부분에서, 남학생은 여학생보다 유의하게, 우리나라에서 판매 유통되는 농축수산물(남, 여)(3.37, 3.08)과 가공식품(3.40, 3.00)이 더 안전하다고 생각하고, 식품안전에 대한 정보를 얻기가 더 쉽고(3.33, 2.98), 안전한 식품을 고를 자신이 더 있다(3.30, 2.97)고 응답하여, 남학생이 여학생보다 식품위생안전인식이 더 높은 것으로 나타났다. 그러나 식품위생태도 부분에서는 여학생이 남학생보다 더 식품구입 시 유통기한을 확인하여야 한다(남, 여)(4.11, 4.40), 식품의 특성에 맞게 냉장 냉동보관 저장하여야 한다(4.08, 4.30)고 응답하였고, 개인위생관리부분에서도 여학생이 남학생보다 화장실을 사용한 후 손을 씻어야 한다(4.23, 4.53)에 더 높게 응답하여, 여학생이 남학생보다 식품위생태도와 개인위생관리에 대한 인식이 더 높은 것으로 나타났다. 본 연구 결과 충남지역 대학생들의 식품위생안전, 식품위생태도, 개인위생관리에 대한 인식은 성별 간 유의미한 차이를 보였으며, 남학생이 여학생보다 식품위생안전인식은 더 높은 반면, 식품위생태도와 개인위생관리에 대한 인식은 오히려 더 낮은 것으로 나타나, 이러한 성별 간 차이를 고려한 차별화된 식품위생안전교육이 필요함을 제언한다.

• 한국식품영양학회지
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• 제19권3호
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• pp.301-310
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• 2006

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

• 한국조리학회지
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• 제13권4호
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• pp.199-210
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• 2007

The purpose of this study is to analyze the survey on the effects of food hygiene and customer voluntary behavior on product development. For this, we examined the demographic variables, relationship and distinctive influence. The study targeted 220 persons and employee who live in Seoul. The findings of this study are as follows. Firstly, we find that, as for food hygiene factors, there are significant relationships among customer satisfaction, cost reduction, customers' prior occupations, food hygiene safety. Secondly, we also find that there is a significant relationship between customer voluntary behavior and the survey. Thirdly, we find that, as for hygiene factors, there is a correlational significant relationship with customer voluntary behavior. Finally, the analysis shows that there is distinctive influence between the food hygiene and customer voluntary behavior. This study has academic significance in that it attempts to investigate the relationship between the factors influencing the development of new merchandise of the food industry.

• 한국식품영양학회지
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• 제29권2호
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• pp.253-266
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• 2016

The current study was conducted to facilitate appropriate hygiene and safety management in children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. In order to develop questionnaire items, literature review was conducted, in addition to detailed interview of working-level personnel at a children's food service management support center. This resulted in a total of thirty questions on personal hygiene management, food materials hygiene management, and facilities hygiene management. Using the questionnaire, seventy-one food service stations for children in District A in Seoul that serve less than one hundred children were surveyed to analyze the reliability, construct validity, and correlation in the developed measurement tool. The developed measurement tool consisted of ten task and environmental hygiene management questions, five personal and cooking hygiene management questions, four food ingredient and storage hygiene management questions, and four food service operation and management question; with a total of twenty-three questions, in four factors stated above. The cumulative distribution of the four factors was 54.698%, and Cronbach's ${\alpha}$ value was 0.672~0.853, which indicated that the study was reliable. The results of the analysis indicated that each of the factors were correlated, the study was satisfactory, and the tool was valid for evaluating hygiene and safety management practices in children's food service stations. Finally, in order to enhance practical utility of the developed measurement tool, the significance and limitations were described.

• 동아시아식생활학회지
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• 제23권2호
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• pp.153-170
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• 2013

This study examined awareness and information acquisition behavior regarding food hygiene and safety of university students to improve safe dietary practices and to get basic information to develop educational materials for food safety. It was conducted among 276 university students of Qingdao University and Liaocheng University in Shandong province, China through a self-administered questionnaire. Data were analyzed by SPSS Windows V.19.0. To describe characteristics of the respondents, frequency distributions were used. In addition, t test, one-way analysis of variance and Duncan's multiple range tests were conducted. The results were as follows: The respondents were generally interested in food hygiene and safety. However, the level of awareness regarding the food hygiene and safety system in China was not high. Almost forty-five percent of the respondents did not think that foods produced and distributed in China were safe. For the reasons for their distrust, most of the students replied that they did not trust the safety 'because of distrust for hygiene of the food process', followed by 'because of distrust for food distribution' and 'because of excess or illegal use of food additives on food process'. The respondents answered for the concern level toward food hygiene and safety foodborne disease threatened food safety the most, followed by heavy metal contamination and endocrine disruptors. The respondents acquired most information from electronic media including TV and radio. Most of the students wanted to participate in food hygiene and safety education. Finally, when they found hazardous or foreign materials in food the most frequent reaction was 'paying attention in the next purchase', followed by 'notifying others', and 'letting it go this time but never buying that product in the future'.

• 대한지역사회영양학회지
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• 제26권3호
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• pp.200-210
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• 2021

Objectives: This study was conducted to investigate the awareness, knowledge, and behavior about food hygiene·safety among the elderly, and to provide basic data on this for their healthy dietary life. Methods: The study was conducted through a survey using a self-administered questionnaire on 473 elderly people over 60 years old living in Seoul and Gyeonggido. The questionnaire was designed to examine general characteristics, meal preparation status, the relation between awareness, knowledge, food hygiene behavior, and safety. Results: Among the particpants, 44.2% of the total people surveyed were elderly married couples, and 14.0% were single-person households. For men, most of the meals were prepared by the spouse (74.1%), and among women, 93.8% prepared their meals themselves (P < 0.001). 61.3% of the total subjects answered that they were very interested in food hygiene and safety. Men (32.4%) thought it was more difficult to collect food hygiene·safety information compared to women (14.0%, P < 0.001). The knowledge score about food hygiene·safety was 0.60 (P < 0.05) and the behavior score was 3.70 (P < 0.001). The correlation coefficient between knowledge and behavior according to food hygiene·safety was 0.371 (P < 0.001). Conclusions: The food hygiene·safety behavior of the elderly was associated with knowledge (P < 0.001). Therefore, food hygiene·safety education is necessary to ensure information availability and promote the health of the elderly.

• 수산해양교육연구
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• 제25권5호
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• pp.1068-1078
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• 2013

We will discuss the procedures involved in the development of the lesson plans including the various research and analysis approaches, which lead into practical lesson plans based on the 4 sub-categorized subjects analyzed throughout 7 different text books of food hygiene and safety education as followings: Food Hygiene, Personal and Environmental Hygiene, Food Contamination Incidents, Food Poisoning, and Food Safety. Lesson Plans represents STEAM associated education involving the partnerships between business-associated teachers and food educational teachers, focusing on cultivating the students' problem-solving abilities by inducing voluntary participation and critical thinking.

• Journal of Microbiology
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• 제39권3호
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• pp.202-205
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• 2001

The EF-18 agar/hydrophobic grid membrane filter (EF18/HGMF) method was evaluated for the isolation of Salmonella in naturally contaminated chicken carcasses, chicken parts (legs, wings and giblets) and processed chicken products (sausages and hamburgers). Percentages of false positive results for Salmonella (colonies with a similar morphology to those of Salmonella) were 78.75, 81.67 and 80% for carcasses, chicken parts and processed chicken products, respectively. The bacterial isolates that caused false positive reactions using this method were identified as Proteus mirabilis (70.85%), Citrobacter freundii (15.25%), Klebsiella ozaenae (5.83%), Hafnia alvei (4.48%), Escherichia coli (2.69%) and Enterobacter aerogenes (0.90%). The data obtained in this study suggest that the EF-18/HGMF method is not sufficiently selective or specific far isolating Salmonella from meat and chicken products.