• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.95-111
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• 2024

The Smart Hazard Analysis Critical Control Point (HACCP) management system, which integrates information technology (IT) to automate and analyze big data, has been introduced into school food services. This study investigated the job performance, job satisfaction, and job stress of employees in school food services using Smart HACCP. Data were collected via questionnaires from 350 employees in school food services who utilized Smart HACCP and worked in Gyeonggi-do or Incheon. The questionnaire included general information, workplace characteristics, HACCP education status, job performance, and job satisfaction according to the use of Smart HACCP, and general job stress. The responses showed that 92.3% of the participants had received HACCP education in the workplace, and 66.6% understood the content of the education. Among the HACCP process stages, CCP2 (Food Handling and Cooking) and CCP3 (Cooking Completion and Distribution) were the stages at which all participants were using Smart HACCP. CCP3 had the highest percentage (61.4%) of participants who experienced feeling the maximum reduction in their tasks by using Smart HACCP. The Smart HACCP job performance at CCP1 (Inspection) and Smart HACCP job satisfaction were higher in workplaces with 6~10 employees, compared to those with 10≤ employees (both P<0.05). The Smart HACCP job performances at of CP1 (Refrigeration and Freezer Temperature Management) and CP2 (Cleaning and Disinfection of Food Contact Surfaces) were significantly affected by the work area. General job stress was significantly higher in cooks than in cook practitioners, higher in employees with cook certification than in those without it, and higher in employees with work experience (<1 year), compared to those with 5~10 years or 10~15 years' experience. In conclusion, employees' job performance and satisfaction with Smart HACCP need to be enhanced to improve hygiene in school food service. This requires the effective management of their job stress.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.71-82
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• 2003

In this study, hygiene knowledge and recognition on job performance levels of foodservice employees at different degrees of HACCP application had been compared. As for the comparison of hygiene knowledge for HACCP application, foodservice employees at "Appointed" showed significantly higher HACCP knowledge (p < 0.01) . As for recognition on job performance levels, this status also assured the significant difference between the comparison groups (p < 0.01) : "Appointed" showed the highest point of 4.24 while "Voluntary applying" and "Non-applying" showed 3.39 and 2.53 respectively. The "Appointed" group showed the well performance of most of the surveyed items. "Voluntary applying" group showed unsatisfactory performance in various log recordings and some part of surveyed items. As for "Non-applying", many items were performed under the average score as they do not apply HACCP.ems were performed under the average score as they do not apply HACCP.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.261-271
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• 2004

The purpose of this study was to provide basic data for practical HACCP training. A survey was conducted and analysed on 46 contract foodservices: 13 "Appointed" foodservices (appointed by Korean Food & Drug Administration), 17 "Voluntary Applying" foodservices (voluntarily applied HACCP, but not appointed), 16 "Non-applying" foodservices (not applied HACCP). Hygiene knowledge and recognition on job performance levels for HACCP application for 46 dieticians and 361 employees were surveyed. According to the survey, 61.5% of the "Appointed" dieticians took HACCP training from outside the company, 58.8% of "Voluntary Applying" dieticians took in-house HACCP training, and 62.4% of "Non-applying" dieticians have not taken any HACCP training. As for the comparison of hygiene knowledge, total mean of employees (6.38) showed significantly lower average than that of the dieticians (7.82) (p<0.001). From the result for recognition on job performance levels, total mean of dieticians (3.91) indicated generally good performance while employees (3.41) (p<0.001) showed considerably lower recognition. Hygiene knowledge and recognition on job performance levels of both dieticians and employees showed considerably close correlation (p<0.01 or p<0.05).

• International Commerce and Information Review
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• v.15 no.4
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• pp.47-68
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• 2013

This paper attempts to reveal the relationships between HACCP, traceability, sharing information factors and Business Performance. According to precedent studies, Our study analysed 132cases from Korean companies which adopted a HACCP and then developed a structural equation model. As a result of the model test, this empirical study found that HACCP have a positively significant influence on food supply chain's traceability, sharing information and business performance. Second, there was a positive relationship among transparency, sharing information and Business performance. Last and foremost, transparency affects positively on Business performance mediate sharing information. For further study should be conducted for discovering effective practice factors of HACCP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1774-1784
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• 2014

The purpose of this study was to determine obstructive factors and performance level of the HACCP system among elementary schools in Gyeongbuk province. E-mail survey targeted 320 dieticians, and recovery rate was 74.1%. Consequently, 227 responses were analyzed. The questionnaire was composed of 58 items under four sections (general characteristics, dieticians' perceived HACCP performance level, dieticians' perceived CCP performance level, and obstructive factors of HACCP system implementation). The item with the highest rate of HACCP performance level was 'HACCP training for foodservice employees in schools ($4.02{\pm}0.70$)' while the lowest counterpart was 'implementation of HACCP team meeting, reporting, and maintenance ($2.74{\pm}0.99$)'. The performance level of the item 'HACCP training for foodservice employees in schools' was perceived as highest when the number of students eating school meals was greater than 1,101 (P<0.05). Moreover, CCP 4 ($4.44{\pm}0.53$) and CP 5 ($4.44{\pm}0.51$) showed the best performance, whereas CCP 1 showed the lowest performance level ($3.90{\pm}0.60$). Therefore, reinforcement of hygiene instruction in menu planning is perceived as necessary. CCP 1, CCP 6 (P<0.05), and CCP 3 (P<0.001) showed significant differences in performance based on the number of students eating school meals. Further, according to results regarding obstructive factors of HACCP system execution, 'general factor' was the most severe obstructive factor in the application of HACCP ($3.46{\pm}0.62$). Among the 'factors pertaining to dieticians', the item 'hardship of proper monitoring and micro-management due to overwhelming workload' was most influential ($3.46{\pm}0.96$). Furthermore, the item 'low budget allocation by educational offices ($3.90{\pm}0.88$)' was influential among the 'factors pertaining to school administrations'. In conclusion, the results of this research can help solve obstructive factors of elementary school food services and provide knowledge that is essential for the proper implementation of HACCP.

• Korean Journal of Human Ecology
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• v.18 no.1
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• pp.223-236
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• 2009

The purpose of this study was to improve the sanitary management of school foodservice. A survey questionnaire was administered to 153 dietitians from elementary, middle and high schools in the Daejeon area. The questions were categorized into four fields: 'General characteristics', 'Facility and equipment set up at the schools studied', 'Performance of CCP(criticai control point)s' and 'Reasons of barriers to HACCP(hazard analysis of critical control points) implementation'. The results were as follows. Most of the subjects were the dietitians of elementary school(56.9%), were university graduates(51.0%) and were in their thirties(58.2%). The average length of their career had been 5.8 years. The average ratio of students per dietitian was 1,163. The average ratio of students per full-time employee was 124. The ratio of self-operated management was 90.2 %. The CCP7(assembling and serving) received the highest performance score, while the performance score of CCP2(management of potentially hazardous foods) was the lowest. Eighty-four percent of the surveyed school foodservices did not have pre-preparation rooms. The school foodservice operations were not well equipped with hot/cold holding equipments. Self-operated management scored higher on almost all sections(CCP1-CCP7). Contracted management scored highest on CCP8. The higher the age and career of the subject were, the higher were all the CCP performance scores. The reasons of barriers to HACCP implementation were lack of understanding of standards CCP1 and CCP2, workers' lack of cooking knowledge, and lack of information about school foodservice.

• Journal of Nutrition and Health
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• v.41 no.8
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• pp.870-886
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• 2008

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.

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.179-189
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• 2005

The purpose of the study was to investigate the relationships between dietitian’s job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with ‘supervision’ and 'co-workers' than 'pay' and 'promotion.' Dietitians perceived 'lack of teachers' support on student education' and ‘limited availability of facilities/equipment' as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, 'safety management' and 'personal hygiene' were rated the highest whereas 'facilities/equipment' and 'HACCP system' categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian’s job satisfaction, but significantly correlated to dietitian’s perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of 'facilities/equipment(p<.01),' 'production process(p<.05),' and 'total score(p<.01)' were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.746-752
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• 2007

The purpose of this study was to investigate the effects of HACCP education on improvements of knowledge in school foodservice employees in Gyeonggi-do, particularly in Anyang, Ansan, Siheung and Hwasung City. A first and second questionnaire was answered both before and after HACCP education that was directed by a dietitian. The change in HACCP knowledge after education, as compared to before, was statistically significant(p<0.01). Specifically, the average score after education increased more than 30 points in CCP2 and CCP6, and more than 60 points in CCP3. Most of the school foodservice operations performed sanitary education once a month; however, they did not perform regular HACCP education. The fact that the level of sanitary knowledge was different after HACCP education than before suggests the possibility of improving the sanitary performance levels of foodservice employees through continual education.

• Korean Journal of Community Nutrition
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• v.11 no.3
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• pp.374-382
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• 2006

The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N = 83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. 'Facilities/equipment' and 'HACCP system' categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p < 0.001) and stakeholder-related (p < 0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p <0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.