• 동아시아식생활학회지
• /
• 제21권5호
• /
• pp.746-755
• /
• 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.

• 대한지역사회영양학회지
• /
• 제15권2호
• /
• pp.266-274
• /
• 2010

The purposes of this study were to evaluate on the importance about the possible remedies for improvement of sanitation management by foodservice manager and to compare dietitians' opinion and that of administrators about theirs. A questionnaire survey was performed by 282 dietitians and 56 administrators, who were involved at foodservice facilities in Daegu and Gyeongbuk from March 7 to March 9 in 2007. According to the results of the importance evaluation analysis about the remedies for improvement of sanitation management, there were significant differences between dietitians and administrators in the means of 6 items such as "remodeling of hygiene equipment and facilities", "improvement of dietitians' food safety knowledge", "self-operated management of foodservice operation", "enforcement of cooperation between the CEO or administrators and dietitians", "development of food safety education program for foodservice workers", "increasing of foodservice operating budget". In all of them, the dietitians' evaluation scores were significantly higher than that of administrators. In addition, four factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, operating, education, and policy support sector showed that significant differences across type of foodservice, frequency of meals served, number of meals served per day, dietitians' education level and career. On the other hand, supervision sector showed that significant differences across number of meals served per day and dietitians' employment type. In conclusion, in order to increase the quality of sanitation in the foodservice operation, we should increase sanitation performance and enforce the food-safety education for foodservice workers. In addition, government should increase the policy support.

• 융합정보논문지
• /
• 제8권4호
• /
• pp.15-25
• /
• 2018

연구는 환경미화원의 구강건강행태를 파악하여 산업구강건강 증진을 위한 정책 방향의 기초를 마련하고자 한다. 광주광역시 일부 지역 환경미화원을 대상으로 자기기입식 설문 79부를 분석하였다. 연구결과 스케일링 경험 80%에 비해 구강보건교육 경험은 약 25%로 나타났다. 구강위생관리는 학력, 고용형태, 근무년수와 관계가 있었다. 치주상태는 고졸이상에서 '시린이'와 '잇몸부음' 증상이 높게 나타났고, 소득과 학력이 높을수록 치주상태가 '보통'이거나 '나쁨'으로 인식하였다. 따라서 다양한 노동자 중 환경미화원을 대상으로 분석한 것에 대하여 의의가 있으며, 환경미화원의 환경을 잘 고려하여 구강보건교육의 기회를 넓히고 적극적이고 융복합적인 프로그램을 개발하여 산업구강건강증진을 위한 다양한 노력과 대책이 필요하다.

• 한국식생활문화학회지
• /
• 제6권3호
• /
• pp.293-299
• /
• 1991

The purpose of this study were to investigate opinions on the contents and method of the educational public information of food sanitation, to enrich education of food sanitation for consumer. Data of questionnaires were collected from 78 consumer protection association and 66 food industrial company. The results of the study were summarized as follows; The educational public contents of food sanitation appropriated is remarked as a basic knowledge in a safety of food (an additive, an agricultural medicines) and in nutrition and sanitation. The effective method of public information is suggested as a TV, Radio, utilization of periodicals and pamphlet. The crucial problem of the imported food surveyed in the consumer protection association is an agricultural medicines and a heavy metal. In the food industrial company, it is remarked that the problem occurs in deposit and storage of food from the standpoint of sanitation. Finally, improvement of sanitary condition in food selling place is suggested.

• Nutrition Research and Practice
• /
• 제9권3호
• /
• pp.296-303
• /
• 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.

• 한국식품조리과학회지
• /
• 제27권2호
• /
• pp.45-59
• /
• 2011

This study was conducted to investigate employee food-hygiene and nutrition awareness and performance and to study the current education programs for children at child care centers and kindergartens located in Seoul, Republic of Korea. A self-evaluated type of questionnaire was developed for foodservice employees and teachers using a five-point Likert scale. Employees with an employment history of <1 year and who were <30 years old had the lowest scores for food-hygiene and nutrition awareness and performance. Employees with a cooking license had a higher awareness score regarding cross-contamination than those without a license. Higher nutritional awareness and performance scores were also observed for employees who had more experience as cooks and who had received a nutrition education than those who did not. Approximately 94% and 76.4% of the employees had experience in sanitation and nutrition education, respectively. Most teachers responded that food sanitation-nutrition education for children seemed necessary in a child-care center; however, only 63.9% of the teachers actually taught sanitation-nutrition education to children. The biggest limitation to conduct food sanitation-nutrition education was the "lack of professionalism" of teachers, because only 48.1% of teachers had received a sanitation- utrition education. Thus, a food sanitation-nutrition education program for foodservice employees and teachers must be developed and implemented actively to improve the quality of food service and nutrition education in child care centers and kindergartens.

• Advances in environmental research
• /
• 제6권3호
• /
• pp.229-240
• /
• 2017

This paper assessed environmental sanitation behaviour of market operators in selected markets in Ibadan, Nigeria. The two largest markets in the study area (Aleshinloye and Bodija markets) were selected for sampling. The selected markets represented the two types of markets; modern and traditional markets. The modern market comprises 3803 shops while the traditional market comprises 5943 shops. Multistage sampling technique was adopted in questionnaire administration. The selected markets were stratified into zones based on the goods sold. Systematic sampling was used in the selection of traders across the markets. 2% of traders were selected for sampling in each category of goods sold making a total of 189 respondents. This comprises 77 of traders from modern market and 112 traders from traditional markets. Descriptive and Inferential statistics were used in analysing the data. Findings revealed poor access to environmental sanitation facilities especially at the traditional market. The study also established poor environmental sanitation behaviour in terms of utilisation of available amenities across both markets. It recommended a synergy of efforts by all environmentally concerned institutions in managing the market environment. It also advocated for the provision of environmental sanitation facilities in markets by, government, market management authorities, traders, Community Based Organizations (CBOs) and Non-governmental Organizations (NGOs). In addition environmental education is imperative while enforcement of environmental regulations in the market and others with similar setting is strongly encouraged.

• 보건교육건강증진학회지
• /
• 제32권5호
• /
• pp.83-92
• /
• 2015

Objectives: This study was conducted to determine the status of the awareness of "school environmental sanitation and cleanup zone system" and to identify the level of harmful perception by shops. Methods: The survey was conducted using a self-administered questionnaire method online via the homepage of the education ministry's student health information center. A total of 293 schools (126 primary schools, 62 middle schools, and 45 high schools) was selected by using a stratified probability sampling. Results: Some 32.1% of all subjects knew the law of school environmental sanitation and cleanup zone system. The mean of harmful perception was 3.01 (very harmful: 4, harmful: 3, little harmful: 2, no harmful: 1). Regarding the types of high level of harmful perception of shops, adult good shops (3.53), hostess bar (3.52), karaoke bar (3.47), Cigarette vending machines (3.47), Adult only theater (3.47) and Phone sex room (3.37) were high. Singing room (2.29), dance school (2.45), tourist hotel (2.58), comic room (2.59), mini game console (2.66), hotel (2.77), billiard hall (2.81), PC room (2.83) were relatively low in the level of harmful perception. Conclusions: National government-level management and supervision will be necessary to prevent adolescent access to harmful shops.

• 한국식품위생안전성학회지
• /
• 제9권2호
• /
• pp.95-104
• /
• 1994

A study on food sanitation in school textbooks was performed for 7 months from October 1, 1992 through may 31, 1993. A total of 243 textbooks (77 from elementary school level, 52 from junior high school level and 114 from senior high school level) were reviewed and analyzed. This study was performed in order to develop better method for teaching the subjet of food sanitation to students effectively. The results are as follows: 1) A total number of pages of textbooks dealing with food sanitation were 48 pages (0.53%) in elementary level textbooks, 38.05 pages (0.31%) in junior high school level and 105.05 pages (0.34%) in senior high school level. 2) 104.05 pages were allocated for the subject of food storage, 33 pages for insect and rodent control, 32 pages for food poisoning, 15 pages for food contamination and 7 pages for kitchen hygiene. 3) Of the four categories of textbooks, the numbr of pages dealing with food sanitation were 145 in home economics, 31 in physical education, 12 in social studies and 3.0 in science. 4) Home economics and physical education textbooks allocated many pages in dealing with food sanitation. Home economics textbooks had 88 pages for food storage, 26.05 pages for food poisoning, 7 pages for food contamination, and 2 pages for kitchen hygiene. Physical education textbooks had 15 pages about food storage, 4 pages for food poisoning, 5 pages for food contamination, and 1 page for kitchen hygiene. 5) Social studies textbooks had 5 pages for food storage, 4 pages for insect and rodent control, 3 pages for food contamination. 6) The number of pages dealing with food sanitation in elementary school level textbooks were 20 in physical education, 13 in home economics, 12 in social studies, 3 in science respectively. 7) The number of pages dealing with food sanitation in junior high school level textbooks were 31.05 in home economics, and 7.00 in physical education textbooks. 31.50 pages were about food storage, 6 pages about food poisoning, 13 pages about insect and rodent control, and 1 page about kitchen hygiene. 8) The number of pages dealing with food sanitation in senior high school level textbooks were 101.05 in home economics and 4 in physical education textbooks. 64 pages were about food storage, 21.05 about food poisoning, 13 about insect and rodent control, 4 about kitchen hygiene, and 3 about food contamination. 9) Pictures, drawings and tables were used in explaining food sanitation in the textbooks, 32 drawings of a total of 38 cuts in elementary school level textbooks, 8 pictures of 10 cuts in junior high school level and 13 tables of 14 cuts in senior high school level were used. 10) 5th grade textbooks of elementary school did not have a subject on food poisoning. Other grade textbooks in elementary school level did not contain a subject on food contamination and insect and rodent control. It's recommended that these subjects be contained in the textbooks. 11) It is necessary to teach a subject on health or health and environment independently and contain food sanitation in the subject. It is recommended that a textbook on health or health and environment be published and taught to students. 12) It is recommended that teachers specialized in health education be assigened to schools to teach health related subjects. 13) It is recommended that book publishers use the latest information in the textbooks and technical terms be unified.

• 대한지역사회영양학회지
• /
• 제11권2호
• /
• pp.240-252
• /
• 2006

A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%); but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities arid equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.