• 동아시아식생활학회지
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• 제19권2호
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• pp.256-264
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• 2009

This study investigated the status of foodservice operations and perceived performance of management for school dietitians in the Kyunggi area. According to the results, the perceived performance of dietitians for cooking management presented an overall average of $3.90{\pm}0.61$, and carrying out examination and preservation of food was the highest among all sectors with $4.83{\pm}0.49$. The area of cross contamination marked a total average of $4.15{\pm}0.67$, and the perceived performance of serving management was lower than the sanitary management of cooking and cross contamination with $3.64{\pm}0.75$. The most recognized cause on foodborne illness was food materials (44.6%). Sanitary level, the temperature of most foods, and the personal hygiene of workers were also important causes of foodborne illness.

• 동아시아식생활학회지
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• 제17권4호
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• pp.589-596
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• 2007

The level of hygiene practices varies depending on a variety of factors. The purpose of this study was to evaluate the level of hygiene practices performed in the contract foodservice establishments based on several variables, and to also determine the possible effects of each variable on the performance level of hygiene practices. We surveyed 215 contract foodservice establishments, excluding school facilities, managed by a large-scale contract foodservice company. The survey used a formulated sanitary checklist to evaluate the level of hygiene practices performed in the foodservice establishments. The sanitary checklist consisted of a total of 52 items in all 6 categories including personal sanitation and process control. The collected data underwent a series of analyses such as frequency analysis, ANOVA, and correspondence analysis of means using SPSS. from the results, we found significant differences among groups in categories such as the existence of a person in charge and types of business. A higher foodstuff cost had a tendency to correlate with a higher performance level for sanitary maintenance, but there was no significance on a statistical level.

• 한국식품영양학회지
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• 제21권4호
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• pp.562-571
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• 2008

The principal objective of this study was to assess dietitian's awareness and performance with regard to food suppliers' selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer's branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer's cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated - together in receiving and inspection. School contracted with $4{\sim}5$(39.1%) and $6{\sim}8$ food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester (68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a 5 scale(1: never important, 5: very important). Among them, 'sanitary storage status of food products(4.85)', 'have a chill car(4.83)' and 'proper control of refrigerator, freezer and storage room(4.81)' were the most crucial guidelines. As dietitians evaluated food supplier's-observances of 13 guidelines, 'have a chill car(4.89)', 'hold medical examination of employees(4.89)' and 'hold liability insurance for handling product(4.80)' were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the 'HACCP certificate' were fairly significant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of foodborne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian's age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.

• 급식외식위생학회지
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• 제2권2호
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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.

• 대한지역사회영양학회지
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• 제18권2호
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• pp.154-164
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• 2013

The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in child-care foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

• 한국식품영양과학회지
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• 제39권4호
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• pp.602-612
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• 2010

본 연구는 부산시내 제과제빵 관련업계 종사자들을 대상으로 조사한 설문지 186부를 분석하여 현재 제과제빵종사자들에 대한 위생교육 실태와 제과제빵 위생요인의 중요도와 수행도에 대한 그들의 평가수준과 그 차이를 비교함으로써 제조 공정이나 특성이 다양한 제과제빵 분야에 적용할 수 있는 체계적인 위생관리의 도입과 종사자들의 효율적인 교육을 위한 기초자료를 얻고자 하였다. 제과제빵종사자들은 위생교육을 받은 적이 없는 종사자가 20.4%나 되었으며 주기적으로 받고 있는 종사자는 32.8% 정도였다. 위생교육이 주기적으로 이루어질수록 베이커리 현장에서 위생교육의 내용이 유의적인 차이를 나타내며(p<0.05) 잘 적용되고 있었고 위생교육의 내용을 적용 못하는 이유로는 '시설설비부족'을 가장 크게 생각하고 있었다. 중요도 평가를 분석한 결과 제과제빵종사자들은 경력이 오래될수록 위생요인들에 대하여 중요하게 생각하는 경향을 나타내었는데 특히 검수위생과(p<0.05) 저장위생(p<0.01) 요인에서 유의적인 차이를 나타내었으며 최고경영자의 중요도 점수가 검수위생(p<0.05), 저장위생(p<0.01), 전처리위생(p<0.05), 제조위생(p<0.05) 요인에서 기술자나 보조기술자들의 점수보다 유의적으로 높게 나타났다. 수행도 평가에서도 경력이 많은 제과제빵종사자가 경력이 적은 종사자보다 검수위생과 저장위생 요인의 수행도를 유의적인 차이(p<0.05)를 보이며 높게 평가하고 있었다. 위생교육경험에 따른 분석에서는 7가지 위생요인 모두에서 위생관리를 받은 종사자가 받지 않은 종사자보다 수행도를 높이 평가하고 있었는데 그중 검수위생과 전처리위생, 분배위생 요인에 대해 주기적으로 위생교육을 받은 종사자의 수행도 점수가 위생교육 경험이 없는 종사자의 수행도 점수보다 유의적인 차이(p<0.05)를 보이며 높았다. 제과제빵 위생요인의 중요도와 수행도의 전체 평균은 4.05/5.00, 3.76/5.00이었으며 개인위생 요인의 중요도와 수행도 점수가 가장 높았다. 제과제빵종사자들이 평가하고 있는 중요도와 수행도의 평균 갭지수는 -0.30으로 그들이 중요하다고 인지하는 만큼 실제 현장에서는 수행이 잘 되지 않는 것으로 생각하고 있었다. 제과제빵종사자의 중요도와 수행도의 격자도 분석 결과 '신규 품목/업체 선정 시 시험 성적서와 원산지 증명서 확인', '검수 시 냉장 냉동식품 온도 확인', '외포장 제거 후 위생용기에 담아 냉장·냉동고 보관', '창고의 적절한 온도, 수분, 통풍이 잘 되도록 유지', '식자재의 전처리 시간과 제과제빵 공정시간의 구분', '전용 칼, 도마의 분리 사용', '제품판매 시 소비자에게 취식완료시간 알림', '적절한 위치에 세면대 구비'의 항목들은 중요도와 수행도가 모두 낮았으므로 특히 검토 후 인식의 전환과 적극적인 직무수행을 유도할 수 있도록 집중 관리되어야 하며 위생교육 시 이항목들에 대한 강조가 필요하다. 제과제빵종사자들의 모든 위생요인의 중요도와 수행도 간에는 상관계수 0.6 이상의 높은 유의적인(p<0.01) 양(+)의 상관관계를 나타내었으므로 제과제빵종사자들의 위생관리에 대한 중요도 인식의 향상을 통해 수행의지를 유도함이 중요하다.

• 대한안전경영과학회지
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• 제24권1호
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• pp.11-19
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• 2022

In order to find out the management and sanitation status of protective gear provided at the construction site, a case study and survey were conducted by visiting the site. As a result of the case study, inspection and management, disinfection, and storage of protective equipment were insufficient in both workplaces with less than 50 employees and workplaces with more than 100 employees. As a result of the survey, workers(66.2%), said they did not know how to identify hard hats(67.6.%), how to identify bad hard hats(60.8%), and how to identify bad safety belts (73.0%), even though workers(66.2%) were educated on protective gear, and those in charge of protective gear Non-specified(56.8%), regular inspection of the provided protective equipment was not performed(82.4%), and disinfection was not performed(90.5%). Therefore, as a management plan to maintain the performance of personal protective equipment, educational aspects, regular training on protective equipment, training on how to identify defective protective equipment, management of recording papers, technical aspects, strengthening of standards for placement of dedicated safety managers in small workplaces, participation of workers' representatives when selecting protective equipment, and selection of protective equipment for workers Providing opportunities, administrative aspects of protective equipment regulation and management, introduction of sanitary and cleanliness system, and selection of personnel in charge of protective equipment management were suggested.

• 한국식품조리과학회지
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• 제32권1호
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• pp.107-113
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• 2016

병원 급식소 선행요건 관리 수행도에 영향을 주는 요인을 분석하고자 서울 경인, 대구 경북지역에 위치한 종합병원 규모 100병상 이상 병원 급식소 총 65곳을 대상으로 설문조사를 실시한 후 통계처리 한 결과는 다음과 같다. 직영으로 운영하는 경우가 위탁으로 운영하는 경우에 비해 작업환경관리(p<0.01), 폐기물관리(p<0.05), 세척 소독관리(p<0.05)에 대한 중요도 평가점수가 유의적으로 높았다. 개인위생관리 영역의 중요도 평가점수는 300병상 미만인 경우가 300병상 이상인 경우에 비해 중요도 점수가 유의적으로 낮았다(p<0.05). 또한 영양사의 조리과정 감독시간이 3시간 이상인 경우가 3시간 미만인 경우에 비해 폐기물관리에 대한 중요도 점수가 유의적으로 높았다(p<0.05). 선행요건 수행도 총점을 종속변수로 하고 선행요건 수행도 총점과 유의미한 상관관계가 있다고 분석된 영양사의 경력과 조리과정 감독시간, 직무만족도와 병원 급식소의 허가 병상 수와 위생기기 보유율 등을 독립변수로 하여 다중회귀분석을 실시한 결과 회귀모형의 설명력은 45.9%였고, 회귀식은 통계적으로 유의한 것으로 분석되었다(F=10.172, p<0.001). 회귀분석 결과 선행요건 수행도에는 '영양사의 직무만족도(p<0.001)'와 '위생기기 보유율(p<0.05)'이 유의한 양(+)의 영향을 주는 것으로 분석되었다. 따라서 병원 급식소 선행요건 관리 수행도 향상을 위해서는 영양사의 직무 만족도 향상을 위한 근무조건 개선과 함께 위생관리에 필요한 기기의 적정 확보가 우선적으로 필요하다고 판단된다.

• 환경위생공학
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• 제23권4호
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• pp.65-71
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• 2008

To drive efficiently total water pollution load management, needs to calculate the exact load emissions, pollution load allocation and implementation evaluation in each unit area of watershed and accurate and regular flow of data. For these reasons, the Nakdong River TMDL Research Center has produced directly or indirectly in the average interval of eight days (30 times or more / year) 41 points for unit area of the total water pollution load management and 8-point of municipal requirement for a total of 49 branches as a flow data in 2004 from August. This acquired the survey flow is evidence of trends and changes each point in the Nakdong River based on time, such as 10 years based on average design flow available to the foundation of the summit as the major water policy is to be utilized. This study was performed on actual discharge measuring data and introduced performance results each drainage basin of Nakdong River from 2004 to 2008 over the total of past five years.

• 한국생활과학회지
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• 제18권1호
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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.