• 대한지역사회영양학회지
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• 제20권6호
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• pp.447-459
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• 2015

Objectives: This study aimed to assess the improvement of teachers' sanitation performance and food distribution environment at Centers for children's food service management after a sanitation education program. Methods: The subjects were 119 teachers working at child care centers registered in the Daejeon Center for Children's Foodservice Management in Dongu and Jung-gu, Daejeon. The sanitation education was provided three times from March to August in 2014, and the survey questionnaires were distributed before and after the education. The sanitation status of food service environment of the centers was examined by ATP(adenosine-5'-triphosphate) bioluminescence. Results: After the sanitation education, the teachers showed higher levels of sanitation knowledge. Also, sanitation performance and recognition level of the importance of it significantly improved after the education program. The mean variation scores of importance and performance after the education were 0.14 and 0.23. According to the Importance-Performance Analysis (IPA) results of 26 sanitation attributes about the food service environment, the selection attributes with relatively low performance and importance were mostly distributed in the children's and distributer's personal hygiene management area. However, all attributes except using a personal water bottle and cup were moved to high performance and importance level. Also, the ATP examination results showed that the sanitation status of the food service environment was improved after the education program. Conclusions: The sanitation education program was effective in improving the recognition of the importance of sanitation and its performance with regard to food service management.

• 한국식생활문화학회지
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• 제26권2호
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• pp.151-158
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• 2011

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.

• 한국식품조리과학회지
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• 제26권6호
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.

• 대한영양사협회학술지
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• 제9권1호
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• pp.22-31
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• 2003

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services (hospitals, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school, industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.

• 한국조리학회지
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• 제16권2호
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• pp.291-307
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• 2010

본 연구는 국내 단체급식의 위생 및 식품안전에 질적 향상을 위해 단체급식 조리 종사원의 위생 지식 정도를 알아보고 이러한 조리 종사원의 위생 지식이 위생 관리 수행도에 미치는 영향 관계를 알아보고자 하였다. 아울러 위생 지식과 위생 관리 수행도의 관계에서 위생 교육의 필요성, 이해도, 만족도, 적용도의 조절 효과를 알아보고자 하였다. 연구는 대구 경북 지역의 36개소 단체급식소(중 고등학교, 대학교, 기업체, 병원) 등의 각 업체마다 100부의 설문지를 각각 배포하였고, 361부가 최종분석에 사용되었다. 그 결과, 조리 종사원의 위생 지식은 개인 위생 지식이 가장 높은 것으로 나타났고, 위생 지식과 위생 관리 수행도 간은 유의한 영향 관계가 있는 것으로 나타났다. 또한, 개인 위생 지식이 위생 관리 수행도에 미치는 영향 관계에서 위생 교육의 필요성은 긍정적인 조절 효과를 보였다. 하지만, 위생 교육의 이해도, 만족도, 적용도는 유의한 조절 효과를 보이지 않았다. 그렇지만, 개인 위생 지식을 제외한 식품 보관 지식, 식품 취급 지식, 기기 및 기구 취급 지식이 위생 관리 수행도에 미치는 영향 관계에서는 4개 조절변수가 유의한 조절 효과를 보였다.

• Journal of Nutrition and Health
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• 제40권6호
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• 대한영양사협회학술지
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• 제17권2호
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• 한국식품조리과학회지
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• 제26권3호
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• pp.252-262
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• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

• 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.

• 한국식품영양과학회지
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• 제40권2호
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• pp.274-282
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• 2011

본 연구는 학교급식 식재료의 위생관리 실태를 파악하기 위하여 식재료 생산 가공업체의 생산직원 221명을 대상으로 위생지식을 조사하고, 위생관리 수행수준, 위생관리 현황을 5점 척도로 평가하였다. 생산직원의 위생관리 수행수준의 평균은 4.63/5.0점으로 높은 편이었으나, 위생 지식수준은 4.63/9.0점으로 낮았다. HACCP 인증업체 직원의 위생교육 횟수, 만족도, 위생관리 태도 등이 비인증업체에 비해 유의하게 높았고(p<0.05), HACCP 비인증업체에서의 시설설비에 대한 관리가 요구되었다. 또한 위생관리 수행영역에서 작업대와 작업장의 매일 청소 및 철저한 소독, 냉장고와 냉동실의 청결유지, 작업장의 온도확인, 작업 중 교차오염 방지, 작업 중 작업도구의 철저한 소독, 작업장 출입 시 신발소독 및 에어샤워, 작업복의 매일 세척의 항목은 HACCP 비인 증업체에서 유의하게 잘 지켜지지 않아 위생교육 및 평상시 작업관리 시 철저한 관리가 요구되는 항목이었다. 생산직원들이 학교급식 식재료를 생산하면서 가장 어려운 점은 위생관리와 납품시간 맞추기였고, 위생교육의 불만족한 이유는 일방적인 강의 때문이 가장 높았다. 따라서 생산 가공업체 에서는 교육대상자의 요구에 맞추어 위생교육 내용을 선정하고, 일방적인 강의형식의 교육보다는 활동자료나 교육매체를 활용한 보다 능동적이고 흥미로운 위생교육을 실시하여 교육효과를 최대한 높일 수 있도록 하여야 할 것이다.