• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.355-365
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• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.573-586
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• 2016

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

• Nutrition Research and Practice
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• v.9 no.3
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• pp.296-303
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• 2015

BACKGROUND/OBJECTIVES: The present study investigated Korean and Taiwan adults on the importance of and the satisfaction with street food sanitation and street food choice factor, in order to present management and improvement measures for street foods. SUBJECTS/METHODS: The present study conducted a survey on 400 randomly chosen adults (200 Korean, 200 Taiwanese). General characteristics, eating habits, street food intake frequency, and preference by type of street food of respondents were checked. Respondents' importance and satisfaction of street food hygiene and selection attributes were also measured. In order to test for the difference between groups, ${\chi}^2-test$ and t-test were performed. ISA was also performed to analyze importance and satisfaction. RESULTS: Results showed that the importance of sanitation was significantly higher than satisfaction on all items in both Korea and Taiwan, and the satisfaction with sanitation was higher in Taiwan than in Korea. According to ISA results with street food sanitation, satisfaction was low while importance was high in both Korea and Taiwan. In terms of street food choice factor, importance scores were significantly higher than satisfaction scores on all items. In addition, satisfaction scores on all items except 'taste' were significantly higher in Taiwan than in Korea. CONCLUSIONS: A manual on sanitation management of street foods should be developed to change the knowledge and attitude toward sanitation by putting into practice a regularly conducted education. Considering the popularity of street foods and its potential as a tourism resource to easily publicize our food culture, thorough management measures should be prepared on sanitation so that safe street food culture should be created.

• Food Quality and Culture
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• v.3 no.1
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• pp.27-33
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• 2009

This study evaluates the effectiveness of the "Seoul Sanitation Grading System Evaluation Index" developed earlier and to analyze sanitation management practices in restaurants in Seoul, Korea. The categories evaluated were the food management standard, facilities/equipment standard, and essential checking items specified in the law. These items were graded and classified into A ($100{\sim}90$), B ($89{\sim}80$), C ($79{\sim}70$) and Score (less than 69) based on the criteria set by the present researchers. We randomly selected 56 restaurants in five local cities (Jung-gu, Seocho-gu, Jongno-gu, Songpa-gu and Yeongdeungpo-gu) and investigated each by actually visiting the site of business. The achievement rate for food management standard was 80.8%; as for the specific items in the category, it was the highest in food ingredients at 77.1% and the lowest in food storage at 62.1%. For the facilities/equipment standard, the achievement rate was 77.8%; as for the specific items in the category, it was the highest for vermin at 88.1% and the lowest for operation at 70.8%. The achievement rate for overall individual sanitary management was 70.7% and in the category, the lowest score was seen in hand washing at 57.1%. The overall average score of sanitation management practices using the Seoul Sanitation Grading System Evaluation Index in restaurants in Seoul was 73.7, which fell into the C category. As for the number of restaurants in each grade category, there were 10 (17.9%) in each category of A ($100{\sim}90$), B ($89{\sim}80$) and C ($79{\sim}70$) with 30 (53.6%) scoring higher than 70, whereas those scoring less than 69 included 26 (46.4%). The average scores for those restaurants designated by local governments (exemplary restaurants, general restaurants, best Korean restaurants in Seoul) were not significantly different; however, they were higher in franchises than those small restaurants ran by individuals.

• 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.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.58-68
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• 2010

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.14-24
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• 2003

Two aims of the present study were the evaluation of hygienic, microbial safety on food services of elementary schools in Western Gyeongnam province, and then, the construction of database for the SSOP (Sanitation Standard Operation Procedures) practice. A total of 98 samples were collected from drinking water, waterworks, kitchen utensils, kitchen equipments, employees and cooked foods. Total bacteria was counted and pathogenic bacteria such E. coli, salmonella, yersinia, vibrio parahaemolyticus and staphylococcus were identified based on the biochemical analysis. Following are the results: the number of bacteria showed from 1.0x10$^2$CFU/ mL to 1.0x10$^{6}$ CFU/mL in most samples, which the level exceeds normal range. Over 1.0x10$^{5}$ CFU/ml bacteria were observed from the kimchi in 4 places (B, C, D, E), because cooked food such as kimchi had not been heated. As a rule, the bacterium level in place B was higher than that in any of the other places. E-coli were isolated from kitchen knives (C, E) and Kimchi (E): staphylococci were isolated from drinking water (A), hands (D), refrigerator (E) and apron (E). But, salmonella, vibrio and yersinia were not detected in anywhere. In conclusion, the presence of bacteria and pathogenic agents in school food service was closely related to hygienic practice. For that reason, it is necessary to have more systematic and efficient management in order to enhance the food safety.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.247-261
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• 2002

This study was designed to identify the purchasing practice on the bakery products by the female university students in Seoul and Kyunggi area. Total 262 questionnaires were used for the analysis among 285 responses. The results showed that 50.76% of the respondents bought the bakery products 1∼3 times a month mainly for supper or snacks. The most favored bakery products were bread, danguaja bbang, cake, pie and jori bbang, and there was a signigicant difference in the preference of bakery products by the type of dwelling (p<0.001). Students with non-food science major significantly preferred bakeries as light meals (p＜0.01). Students with food science major liked bread, jori bbang, cake and pie, but the non-food science majors liked bread, sweat red-bean bread and sandwich (p＜0.05). Depending upon the housing status and the major of the respondents, there was a signifcant difference in the purchase factor like nutrition, taste, size and sanitation of the store (p<0.05), while the purchasing frequency was not affected by those factors (p＜0.05). As to the question if there is a room for improvement, different housing status influenced significantly the respondents in citing the factors like business hours and service, and the shape of product and service(p＜0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1210-1218
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• 2005

This study was to investigate the sanitary knowledge and its practice level of school foodservice employees in Jeonju area. A total of 508 questionnaires were usable; resulting in 79.0$\%$ response rate. Statistics data analysis was completed using the SPSS 10.0 program. The results of this study were summarized as follow : About 62$\%$ of school foodservice employees were 41 $\∼$50 years old and 84$\%$ of them had a irregular job and they had a sanitation training at least once a month. The school foodservice employees had more knowledge about 'personal hygiene' than that about 'equipment and facilities sanitation', 'foodborn disease and food microorganism' Their hygiene practice level were high for 'equipment and facilities sanitation' (4.90$\pm$0.25) and were lesser in the order from 'foodborn disease and food microorganism'(4.86$\pm$0.30), 'personal sanitation'(4.79$\pm$0.34) and the least for food processing hygiene (4.70$\pm$0.37). As a result of relationship between knowledge and hygiene practice level, knowledge of school foodservice employees was not influenced on tile hygiene practice level during their working.