• 한국식품영양학회지
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• 제27권3호
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• pp.447-457
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• 2014

A research was conducted on Seoul regional elementary, middle, and high school nutritionists to study about their perception of HACCP control standards & performance conditions and sanitation & safety inspection, to seek for more efficient methods of school meals' sanitation system settlement. All surveys were distributed and collected via email. A total of 305 survey papers were collected, and out of these, 300 school results were analyzed. As for CCP 1 performance conditions, 43.3% of the nutritionist put emphasis on temperature control for cooking duration and 71.0% said that they manage both temperature and PHF food control. In CCP 2 stage, 65.8% of the nutritionists maintained the food's temperature, and 56.7% documented the recordings after cooking. A total of 79.3% of the schools scored above 90 points on school meal sanitation & safety inspection, 3.72 points on necessity for revisions, 3.38 points on objectivity, and 3.34 points on reliability. As for these results, a clear CCP control criteria as well as training must be set. Also, because the necessity of revision for sanitation & safety inspection is higher than reliability and objectivity, appropriate complementary measures must be taken.

• 한국식품영양과학회지
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• 제36권7호
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• pp.944-954
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• 2007

본 연구에서는 대형 음식점의 위생관리 현황을 현장실사하고 업종별 가장 시급하게 개선이 필요한 부분이 어떤 것인지를 파악하고자 하였다. 연구를 위해 대구${\cdot}$경북지역의 100평 이상인 한식, 양식, 중식, 일식, 뷔페 총 200개소를 직접 방문하여 위생관리실태를 실사하였다. 일반사항에 따른 위생관리 연구 결과, 조리종사원 수가 증가할수록 '창고 및 후생시설위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에 있어서 위생관리가 잘되는 것으로 나타났다. 조리장 면적이 넓을수록 '조리장 위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에서 유의하게 높은 점수를 보였다. 또한 주방 공개형 업소가 비공개형 업소에 비해 '조리장 위생' 영역에서 유의하게 높은 점수를 보였다. 업종별 위생관리실태 조사결과 거의 모든 음식점이 '식당위생관리'와 '조리용수${\cdot}$음용수위생관리'는 우수한 반면, '작업위생관리'에 있어서는 소홀한 것으로 나타났으며, 한식${\cdot}$중식${\cdot}$일식 음식점의 경우 창고 및 후생시설위생 관리가 특히 미흡하였고, 양식${\cdot}$뷔페업소의 경우 조리용기기${\cdot}$기구위생관리가 미흡한 것으로 조사되었다. 작업위생관리 중에서는 특히 식재료의 소독과 온도측정이 거의 이루어지고 있지 않았으며, 소독과 온도측정의 작업을 확인하기 위한 기록작업 역시 행해지지 않았다. 이상으로 본 연구결과를 바탕으로 볼 때, 음식점의 위생수준을 향상시키기 위해서는 가능한 조리장을 개방하며, 면적을 넓게 하고, 조리용기기나 기구의 위생관리를 보다 철저히 하며, 음식의 내부 온도측정이 이루어져야 할 것이다. 또한 업종별 개선이 필요한 부분에 대한 업주대상교육과 위생교육 책자나 매체를 개발하여 조리종사자 대상으로 지속적으로 교육과 훈련을 시키는 것이 필요할 것으로 사료된다.

• 한국생활과학회지
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• 제20권3호
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• pp.637-649
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• 2011

The purpose of this study was to analyze employees' practice levels and knowledge of sanitation at school foodservice operations, to examine the sanitation conditions of current school foodservice, and to suggest an effective sanitary training program. A questionnaire survey was conducted on a total of 578 subjects and 501 reponses were made available for this study. The collected data was analyzed using SPSS of windows. The main results can be summarized as follows: Training through handouts was the most effective (53.2%) and lack of time caused by overwork (57.1%) made the practice of sanitation training difficult. The degree of employees' perceptions of the necessity of sanitary training programs was marked at 4.18 points. According to the foodservice employees' evaluation about the knowledge of sanitation concerning the sanitary training program contents, the area of environmental sanitation (96.3%) was the highest while food poisoning control (72.9%) was lowest. Foodservice employees' practice levels was ranked above 4 points (out of 5 points) in 9 areas. Practice levels of cleaning and disinfection management were highest while that of safety management was lowest. About the food service employees' practice levels of sanitation, the degree of practice and the application of knowledge was 4.39 points. There was a significantly positive correlation between the practice level of sanitation and sanitation knowledge(p<.01). Thus, educational material needs to be standardized in order to improve employees' sanitation practice level.

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

• 한국식생활문화학회지
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• 제9권3호
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• pp.251-257
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• 1994

The purpose of this study was to evaluate food sanitation training program for the improvement of food service operation in day-care centers. Subjects consisted of 55(experimental) and 25(control) foodservice employees and 33(experimental) and 20(control)directors. The results of this study can be summarized as follow: 1. The majority of child care directors(55.0%(control), 46.9%(experimental)) received food sanitation education but 70% of control and 75.7% of experimental group did not conduct any practical sanitation training for employees. 2. The employee's food sanitary practices of control and experimental did not show any significant difference at the pre-test level but only the experimental group showed a significant improvement at the post-test level. 3. The sanitary knowledge of food service employees between two groups did not show any significant difference at the pre-test level, but a significant knowledge improvement was observed at the post-test level such as food poisoning concepts and sanitary equipment maintenance only in experimental group. 4. Dicrectors' sanitary practices affected the employees' sanitary practices but directors' food sanitary knowledge did not have much influence on the employees' knowledge.

• 대한지역사회영양학회지
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• 제15권6호
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• pp.806-819
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• 2010

We investigated the foodservice sanitation status of the childcare centers in Chungnam Asan area to provide the information for sanitation guidelines and checklist in various operation types of childcare centers. Self-completed questionnaires were collected from the directors of 95 centers: national-public 9 (9.5%), corporation 10 (10.5%), private 52 (54.7%), and home care 24 (25.3%) types. The analyzed results are shown in foundation type; the investigated items are about critical hygienic problems and safety recognition level, presence of sanitation guideline, demand of dietian's employment and the role, hygienic management and education level, and the present and future of sanitary facility and equipment. From this study we found that home care center, which had low capacity, was comparatively poor at sanitation status, the use of hygienic standard and guideline, and safety recognition level. In our opinion, the use and application of same sanitation standard to any type and size of center is not appropriate and rational. The reestablishment of the sanitation guideline and checklist considering the conditions of various operation types would be necessary. Also periodic hygienic education by hygenic professionals, continuous parents' attention and cooperation of related government organizations are needed for improvement of foodservice sanitation status of childcare centers.

• 대한가정학회지
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• 제43권11호
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• pp.127-140
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• 2005

Sanitary management performance and knowledge of employees in hospital food service was evaluated by survey questionnaire to improve their sanitary management performance, analyse the weak points of sanitary management, and determine more practical and efficient alternatives of sanitation education. For this study, we selected 6 dieticians and 250 employees working in the six general hospitals larger than 400 beds in Gyeonggi and Incheon area. The questionnaire consisted of three parts: general subjects in the nutrition division of hospitals, sanitation education of dieticians, and sanitary management performance and knowledge of employees. The average ratio of HACCP related equipment and facilities of the target hospitals was relatively high at $86.5\%$. The number of sanitation education was 1.99 times/month by regular schedule and 6.47 times/month by occasional schedule. The average dietician's inspection time of cooking was 178.77 minutes/day. The average point of sanitary management performance was 4.62/5.0, showing a relatively high grade. In each region of sanitary management performance, food treatment sanitation was marked with the highest point, at 4.85, fellowed by cleaning and sterilizing sanitation at 4.65, personnel sanitation at 4.61 point and device and utensil sanitation was ranked with the lowest point at 4.53. Sanitary management performance was affected by the number of occasional education which was highest at 6-10times/month. The mean score of sanitary knowledge was 11.17/15.0. The assigned position, type of employment, status, working career and number of occasional education affected the mean score of sanitary knowledge of employees significantly. Sanitary knowledge of employees was highest in the case that occasional education was peformed at 6-10 times/month. There was no correlation between the sanitary management performance and sanitary knowledge of employees. In contrast, there were correlations between sanitary management performance and dietician's inspection time of cooking and number of employees.

• 한국식품조리과학회지
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• 제11권3호
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• pp.274-281
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• 1995

This study was conducted to evaluate food sanitary practices of employees of university and industry foodservices in Seoul and Pusan areas. The subjects consist of 126 and 157 employees in university and industry foodservices, respectively. The questionnaire was used in this study as a survey method. The results are as follows: The majority of employees (88.0％) have once at least received food sanitation education and 68.8％ of them have been monthly educated; The employees of industry foodservices were more frequently educated in sanitation than those of universities. Also, the former had a significantly higher mean rating score on the employees＇food sanitary practice than that of the latter; The mean ratings of the knowledge and practice for the total employees＇food sanitary were 9.28/15.00 and 131.97/150.00, respectively; The higher mean rating group (over 9.0) for the food sanitary knowledge showed a significantly higher rate in the food sanitary practice than that of the lower group (below 9.0); The employees, who were educated in the food sanitation. received significantly higher rates of the food sanitary knowledge than those of the uneducated employees; The frequency of the sanitation education for the employees was positively correlated (P＜0.01) with the rating of the food sanitary practice.

• 한국조리학회지
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• 제5권1호
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• pp.227-245
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• 1999

This research devided food poisoning so offer prevention specially employee in the food treatment at kitchen affect much direct effect. So indivisual sanitation and culinary sanitation are offered, but the writer feel at a loss despite and loide observation not offered professional knowledge. In the further, the wide must have to research varity food contanitation and food posioning many diffence type.

• 한국식품조리과학회지
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• 제27권1호
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• pp.21-31
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• 2011

The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and food service workers regarding school food service sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 food service workers and 71 dietitians in Gyeongbuk province. All statistical analyses were conducted using the SAS package program (version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis (IPA). According to the performance analysis, there were significant differences between dietitians and food service workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the food service workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of food service workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.