• Korean Journal of Health Education and Promotion
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• v.23 no.3
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• pp.53-63
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• 2006

Objectives: The purpose of this study was to analyze the effects of microbe inspections on the hygienic improvement of school food service systems. Methods: Thirty-three school food service systems in Incheon metropolitan city participated in the study from Sep. 2004 to Apr. 2005. Major items of microbe inspections were cutting boards, knives, kitchen towels, and kitchen staff's hands. The Rodac plate and hand plate were used to measure the surface contamination level of germs such as Staphylococcus aureus, Vibrio species, Salmonella species and E. coli. Results: This study compared the results of the inspections in Sep. 2004 and Apr. 2005. The surface contamination level of Staphylococcus aureus and Vibrio species on the knives and kitchen towels had significantly improved. However, the surface contamination level of E. coli on the hands of the kitchen staff had worsened. Conclusions: This study showed that microbe inspections could control the hygienic level of the school food service systems. In the future, microbe inspections should be actively used to improve sanitary conditions in the school lunch system.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.423-434
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• 2000

The purpose of this study was to develop menu planning in the elementary food service system. This survey conducted in 10 elementary schools located in Inchon area. Among 300 questionnaires, 258 responses were collected and were analyzed by SAS program. Household income levels, food habits and preference of menu were investigated using frequency and percentiles with chi-square test. The result showed that mostly people belonged to lower middle income classes. As for preference of school food service menu, elementary students chose correction of unbalanced diet and good nutrition, while mothers of them ranked correction of unbalanced diet and convenience of preparing food. Regardness of mothers for menu preference of the elementary school students came to an agreement overall.

• Korean Journal of Community Nutrition
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• v.12 no.3
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• Korean Journal of Community Nutrition
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• v.5 no.1
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• pp.100-108
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• 2000

Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

• Journal of the Korean Society of School Health
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• v.19 no.2
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• pp.37-47
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• 2006

Purpose : This study was to performed to investigate on the knowledge, atitues of Parents toward the use of food materials at school fod service and to provide schol mea l management with basic data to improvement of food purchasing guideline Methods rents who have children atending in elementary school or midle, high schol. The questionnaires we re administered from July to September, 2003. For the statistical analysis, SPS(12.0) was used to conduct th e descriptive analysis.Results : The results were as folows: seventy percent of the parents important. 'nutrition' and 'education' was next. Most parents wanted using food products produced in Korea for the safe and students' health. But 60% said it could not purcha se because of expensive price. About consuming regional agricultural products for school food service, 90% of parent welcomed.Conclusion quality and purchasing criteria ned to be developed for helping parent to do fod inspection. the parent should improve their knowledges on the food quality stadards. This result sugests that efective fod supply system in school food service of central goverment and autonomy also should be prepared.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2003.11a
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• pp.148-151
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• 2003

Recently school food service operations are confronted with the wide spread pressures for accountability and the need to increase productivity. This paper is concerned with the make-or-buy decision framework for school food service systems considering the multi-attributes in the decision making. For the purpose of considering the multi-attributes analysis method in decision making for the school foodservice, we developed a make-or-buy decision framework using the multi-attribute analysis method, analytic hierarchy process, AHP method for school food service system. Finally, we developed a systematic and practical solution builder for a three-step decision support system in the view of 1) brainstorming for the idea generation, 2) analytic hierarchy process, AHP as a multi-attribute structure ed analysis method, and 3) aggregation logic model to integrate the results of reviewers. We developed web based program and applied it to a school foodservice problem.

• Korean Journal of Human Ecology
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• v.22 no.5
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• pp.491-506
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• 2013

The allergenic food labeling system for 12 foods has been operated in Korean school food service since 2012. This study was conducted to evaluate the food allergy status of Korean elementary school children's and their parents' perceptions of allergenic food labeling system. The parents of school aged(6-9yr olds) children in Gyeongbuk area were recruited to assist in this survey. Surveys were conducted by 404 parents. The prevalence of food allergy was 18.1%(73 students) and about one-half of the food allergic children had a family history of allergies, in particular, maternal family history. The major symptoms were related to skin and the major allergenic foods were mackerel, eggs, milk, wheat, crab and tomatoes. The parents eliminated the allergenic food from diet of 43.8% of the children with food allergy. Participants had an average knowledge score of 68% correct. The average knowledge score was higher for parents with food allergic children than for parents with intact children(p<.05). Over 61% of the respondents were not satisfied with allergenic food labeling system operated in school food service. The requirements for the allergenic food labeling system were the front-of-package labeling, conspicuous description and insert of warning sign. The parents estimated that the most important effect of the allergenic food labeling system was the improvement of psychological and physical health in children with food allergy. Because the only prevention method for food allergy is the restriction of allergenic food, the institutional device to expand the food labeling to unpackaged food as well as packaged food and to make people trust the food labeling should be prepared.

• Korean Journal of Community Nutrition
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• v.17 no.2
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• pp.194-204
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• 2012

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.59-76
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• 2002

After 1990, Food service industry is growing up so fast and asking a lot of employee to be able to work this one. Our society will continue the growth of quantity and quality of food service industry with closing to the developed country and increasing the national income and leisure time. But our present culinary education system cannot gain the efficient of professional training to adopt food service industry without re-education and training. So, in our culinary education we have to be introduced new education system which is used effectively as a professional culinary education system in C.I.A. This system has merit to be able to teach step by step from basic to advanced course. Also Most of school system(management purchasing, human research, school life, etc.) is focused for culinary education. But, although this system has a lot of merits, it is too early toy us to adopt in our culinary education system. Because our education system has too much limited educational administrations of government and school for introducing new education system. The present educational situation is not enough to have facilities and financial support Finally, our culinary educational system have to change to right direction to improve in culinary education. Block system is one of the well-prepared system. But we need to administrational support of government and school to be able to adopted to our culinary educational system.

• Journal of the Korean Dietetic Association
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• v.26 no.3
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• pp.196-207
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• 2020

This study was undertaken to provide basic data for revitalizing the school meal support centers and improving school meals, by analyzing the purchase conditions and satisfaction of food according to an adoption of a school meal service support center. Comparing the purchasing efficiency, convenience to purchase, and higher overall satisfaction was achieved when a school meal service support center was adopted by the local government, as compared to non-adopted school meal service support centers. Therefore, it is considered that the adaption of a school meal service support center is urgently required by non-adoption local governments. Moreover, the stability of food material supplies was also higher in the adopted rather than the non-adopted centers. Satisfaction with the quality of food ingredients was also found to be significantly higher in the adopted centers. These results indicate that if the local government adopts and introduces the school meal support center, inconsistencies observed in the return and exchange processes experienced by the non-adopted centers can be resolved, and food quality satisfaction can be improved. We, therefore, propose the necessity to implement a system for determining reasonable pricing by establishing systematic cooperation among schools, manufacturing entities (suppliers), and the School Meal Service Support Center.