• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.1-10
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• 1995

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1139-1147
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• 2013

The purpose of this study was to analyze the relationship between sanitary knowledge score and sanitary management performance among school foodservice employees. For this purpose, a paper-based questionnaire was developed and distributed to 300 school foodservice employees in Jinhae-gu, Changwon from May 13 to June 10 in 2009. A total of 276 responses were received and analyzed. The results of this study were as follows. The sanitary knowledge score of school foodservice employees was 16.60 (total score: 20). Their sanitary management performance level was 4.77 (based on a 5-point Likert scale). We found that sanitary management performance level of high sanitary knowledge score group was significantly higher than that of low sanitary knowledge score group (P<0.001). There was a significant positive correlation between sanitary knowledge score and sanitary management performance of school foodservice employees (P<0.01). Regression analysis showed that sanitary knowledge score of school foodservice employees had a positive effect on sanitary management performance (P<0.001). It implies that as school foodservice employees' sanitary knowledge increased, their sanitary management performance increased. In conclusion, to improve the sanitary quality of school foodservice, school foodservice employees' sanitary management performance level should be increased by improving their sanitary knowledge. So, a systematic and consistent sanitary education program should be conducted for school foodservice employees.

• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.302-312
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• 2011

The purpose of this study was to investigate the equipment ratio of sanitary facility/equipment as well as the sanitary management performance level at foodservice of correctional institutions in Korea. For this purpose, a total of 47 questionnaires were distributed to dietitians working at correctional institutions during the period from March 20th to May 18th of 2008. A total of 38 questionnaires (response rate 81%) was analyzed using SPSS (windows ver. 14.0). The majority of the respondents were females (65.8%), 35 years or older (55.3%), with 7 years or longer experiences (65.8%), and with education level of university or higher (60.5%). Among the institutions, 39.5% had less than 500, 28.9% had 501 or more but less than 1,200, and 31.6% had 1,201 or more inmates. The equipment ratio of the sanitary facilities/equipment was 49.7%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment' and 'the lack of support from financing department' as the major barriers in implementing a desirable sanitary system. On the other hand, perceived sanitary management performance was rated by the respondents as being between 2.55 to 4.50 (5-point Likert scale)-'Cleaning hands properly as specified' showed the lowest performance, whereas 'Sampling preserved meals by standard methodology' showed the highest. The results of this study suggest that a sanitary education program designed for inmate food handlers is needed for successful sanitary management.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.746-755
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• 2011

A survey on the status of sanitary education and recognition and perceived performance of cooking operations related to sanitation for cooks at nine deluxe hotels in the Seoul area was conducted. The frequency of a food sanitary training program inside the hotel was 94.0%, and the frequency of training was 'once a month' at 68.5%. The program was taught by a hygienist in the hotel (62.7%), and 64.2% of cooks always attended. Cooks' recognition of HACCP was 3.52, and the importance of education on HACCP was higher at 3.77. Cook's' level of sanitary management was satisfactory with an average of 3.83 out of 5 in a Likert scale. The results showed a high average (4.08) for importance of personal hygiene during cooking, but satisfaction of personal hygiene was rather low at 3.92. Cooks' recognition of food sanitation in work field was very high at 4.15. The average scale of recognition on personal hygiene was 4.36, and out of 10 items related to personal hygiene, 'maintaining hand hygiene' showed the highest recognition (4.43). In a performance scale, the average was 4.24, and 'performing annual health examination' was the highest at 4.38. Perceived recognition of 18 items related to food sanitation had an average of 4.41, whereas the average for performance was lower at 4.31. Perceived recognition of 12 items related to cooking equipments had an average of 4.39, and average scale of performance was 4.28. Therefore, cooks' high recognition of food sanitation but rather low recognition of satisfaction of personal hygiene and perceived performance indicated that systematic sanitation management monitoring tools are necessary for higher performance.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.97-102
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• 2021

The purpose of this study was to investigate the effect of developing and continuously providing on-line hygiene education programs on the improvement of hygiene conditions in children's cafeterias. As a result of the 2020 sanitation and safety checklist analysis, 6 items (personal hygiene, separate use, clean ventilation, temperature control of refrigerators, country of origin, food distribution) were derived and on-line hygiene education programs for each of 6 items were produced. ① Customized educational materials and self-inspection checklists were provided to 208 children's cafeterias. After that, educational videos were provided through Kakao Talk twice a week for 6 months, and they were made available for viewing at any time through YouTube upload, ③ Kakao Talk Through this, a quiz related to the educational video was conducted to give feedback for interaction with the cook. As a result of analyzing the total hygiene and safety checklist score of all registered facility catering centers by visit order, in 2020 it was 82.8 points/100 points, but in 2021, it was 84.2 points (1st round), 89.3 points (2nd round), 91.4 points (3 points) The score improved significantly (p<0.001) as the on-line hygiene education program continued. As a result, significant (p<0.001) changes were observed in the items of 'Knife, chopping board' and 'Sanitation clothes, sanitary hat, sanitary shoes, apron, and sanitary gloves', confirming a clear improvement effect. Therefore, it is considered that the on-line hygiene education program will play a positive role in showing a lasting effect on improving hygiene management in children's cafeterias.

• Journal of The Korea Institute of Healthcare Architecture
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• v.10 no.1
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• pp.59-68
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• 2004

The sanitary arrangements and Toilets are very important for a barrier-free environment of university education. this paper try to provide basic evaluation of the sanitary arrangements for disabled person in university. To accomplish this purpose this study has analyzed with questionnaire quantitatively and qualitatively the 188 universities. As the result, from the barrier-free environmental evaluation of the sanitary arrangements, the large-scale university and the university with special admission rules for the disabled person are highly evaluated, while the small-scale university and the university without special admission rules are done low.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.405-417
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• 2008

The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1 % used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

• Journal of agricultural medicine and community health
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• v.31 no.1
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• pp.21-34
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• 2006

Objectives: The purpose of this study was to investigate the knowledge, attitude and practice toward sanitary administration of the new restaurateurs, to carry out the sanitary management of business for improvement of sanitary level, and to provide basic data which were necessary for sanitary education of the restaurateurs. Methods: The self-recording survey on the attitude and the knowledge toward the sanitation, the sanitary administration, and its education was conducted against new 393 restaurateurs by the administrative division of Gwangju city in charge of the food industry which put in the regular sanitary education annually for the new restaurateurs. Results: In regard to food sanitation, some 87.9% to 94.4% got the right knowledge about the reason and precaution of food poisoning, storage methods of frozen or cold food, and the disposal of product after expiration of validity term. But it was about 56.0% to 63.0% who knew right about the cause and the major precaution of food poisoning, storage temperature in the refrigerator. 30.6% of the subject placed an emphasis on personal sanitation of the workers as the most important thing in the sanitary management. 83.6% replied that it was necessary to improve the sanitary level. Concerning the health examination, 78.3% replied it was needed. 76.4% pointed the need for education, but respondents with higher educational level less emphasized its needs. It was most frequently pointed out by 71.6% restaurateur's poor awareness about it. 36.7% indicated the environmental sanitation like facilities in the restaurants as the first thing to be improved. The rate of personal sanitation was 43.7%. Conclusions: To improve the poor sanitary conditions of the food service business, it was recommended to offer institutional backing and financial aid from administrative office, to encourage restaurateurs to take pride in their job, and to conduct the sanitary education effectively by the technical education institution.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.148-165
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• 2012

The purpose of this study is to investigate window bakery employees' knowledge levels and performance in food sanitation. The questionnaire consists of education, knowledge and management levels for food sanitation. A total of 300 copies of questionnaire were distributed to window bakery employees, and 295 copies were used for the study among them. In the knowledge analysis of food sanitation, it had the highest percentage of correct answers for 'Clip fingernails short and do not use nail polish,' but the lowest rank for 'Foodborne disease breaks out mainly in summer time.' In sanitary management performance, 'Clip fingernails short and do not use nail polish'(4.67) and 'Wash hands after using toilet'(4.67) items showed high scores, but 'Have and use hand washer'(3.12) showed the lowest score as a result of knowledge analysis. The sanitary knowledge by job title showed that the scores of general managers were generally lower than those of others. The employees who had working duration less than 1 year had a high score in sanitary knowledge levels. The more the education of sanitation, the better the knowledge of sanitation. In sanitary management performance levels, the scores were high in personal hygiene, ingredients & preparation hygiene, facility & workplace hygiene in order. The scores of sanitary management performance levels were low for the employees who had less than 1 year working duration. The employees who had no sanitary training showed the low knowledge and sanitary management practice levels(p<0.05). The analysis of each question about sanitary management performance levels by age, job titles, frequency of sanitary education, and checklists revealed that the employees who had no sanitary training or no checklist showed the low sanitary management performance levels overall.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.