• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.253-266
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• 2016

The current study was conducted to facilitate appropriate hygiene and safety management in children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. In order to develop questionnaire items, literature review was conducted, in addition to detailed interview of working-level personnel at a children's food service management support center. This resulted in a total of thirty questions on personal hygiene management, food materials hygiene management, and facilities hygiene management. Using the questionnaire, seventy-one food service stations for children in District A in Seoul that serve less than one hundred children were surveyed to analyze the reliability, construct validity, and correlation in the developed measurement tool. The developed measurement tool consisted of ten task and environmental hygiene management questions, five personal and cooking hygiene management questions, four food ingredient and storage hygiene management questions, and four food service operation and management question; with a total of twenty-three questions, in four factors stated above. The cumulative distribution of the four factors was 54.698%, and Cronbach's ${\alpha}$ value was 0.672~0.853, which indicated that the study was reliable. The results of the analysis indicated that each of the factors were correlated, the study was satisfactory, and the tool was valid for evaluating hygiene and safety management practices in children's food service stations. Finally, in order to enhance practical utility of the developed measurement tool, the significance and limitations were described.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.573-582
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• 2016

The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach's alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.