• 한국수산과학회지
• /
• 제39권6호
• /
• pp.454-459
• /
• 2006

A simultaneous high-performance liquid chromatography assay method for amoxicillin and ampicillin in fish products was developed, evaluated, and validated by monitoring these antibiotics in fish samples obtained from aquaculture and distribution. The recovery rate of this method was higher than those of conventional methods and was 95.3-106.6% for amoxicillin and 81.4-92.4% for ampicillin. Our pretreatment procedure sufficiently removed or reduced materials affecting HPLC analysis, such as low-molecular-weight substances. The performance limit of this method was evaluated as 0.01 ppm of amoxicillin and ampicillin in fish muscle. Finally, 171 fish samples, including olive flounder (Paralichthys olivaceus), common sea bass (Lateolabrax japonicus), and black rock fish (Sebastes schlegeli) collected from fish farms in the coastal area between April and September 2005 were analyzed to evaluate the overall efficiency of the method and to monitor the actual of amoxicillin and ampicillin usage in fish farms. The results indicated that the developed method was suitable for analyzing amoxicillin and ampicillin in fish muscle, and determined that those antibiotics were being used for fish farming but were not detected in fish samples during the shipping and distribution stages.

• 대한영양사협회학술지
• /
• 제11권2호
• /
• pp.179-189
• /
• 2005

The purpose of the study was to investigate the relationships between dietitian’s job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with ‘supervision’ and 'co-workers' than 'pay' and 'promotion.' Dietitians perceived 'lack of teachers' support on student education' and ‘limited availability of facilities/equipment' as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, 'safety management' and 'personal hygiene' were rated the highest whereas 'facilities/equipment' and 'HACCP system' categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian’s job satisfaction, but significantly correlated to dietitian’s perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of 'facilities/equipment(p<.01),' 'production process(p<.05),' and 'total score(p<.01)' were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.

• 한국식품영양학회지
• /
• 제21권3호
• /
• pp.355-365
• /
• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• 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.

• 한국식품조리과학회지
• /
• 제23권3호통권99호
• /
• pp.302-313
• /
• 2007

The purpose of this study was to investigate the gap in perceived importance-performance between dietitians and parents regarding school foodservice sanitation practices, to establish a plan for improving the school foodservice monitoring that is conducted by parents. A survey was given using questionnaires and was distributed to 31 school foodservice dietitians and to parents who attended sanitation education in October 2006. 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). The results of the IPA showed the following areas as improvement priorities: (1) contracting with a reliable suppliers, (2) securing proper refrigerator and freezer capacity and checking temperatures, (3) adequate design and construction of foodservice facilities and equipment, and (4) ensuring trays and utensils are clean, dry, and stored in a way that prevents contamination. The results of the IPA illustrated that school foodservice dietitians performed well in 8 out of the 21 sanitation management items. The perceived importance by parents was higher than by dietitians for accurate record keeping and documentation of HACCP worksheets(p<0.01), appropriate cleaning plans and practices(p<0.05), garbage management of inner kitchens (p<0.05), and garbage management of external kitchens(p<0.05). On the other hands, the perceived importance by dietitians was higher than that of parents for contracting with a reliable suppliers(p<0.05) and adequate design and construction of foodservice facilities and equipment(p<0.01). According to the performance analysis there were significant differences between dietitians and parents in six out of the twenty-one items. For these six items, the evaluated degree of performance by parents was higher than that of dietitians. In conclusion, proper education programs should be planned and regularly performed for the student's patents who take part in school foodservice monitoring in order to improve on their monitoring.

• 한국생활과학회지
• /
• 제18권3호
• /
• pp.769-773
• /
• 2009

The purpose of this study is to examine the food consumption behavior, the attitudes to food sanitation and the HACCP(?) knowledge of college students. Questionnaires were collected from 130 students in Daejeon University. The subjects mainly purchased their food at big discount stores and thought of expiration date as a most important factor considered. When purchasing the grocery, female students seldom took the convenience cooking into consideration, however, 10.3% of male students concerned it(p<0.05). In subjects' knowledge of food hygiene, the average score was 16.21 and in their performance(p<0.05)of it, the average score was 11.14. Especially in their knowledge of separate food storage, the average point was 5.03 and in their performance of it(p<0.05), the average point was 2.84. 72% of respondents had ever experienced food sanitation education. Of students who answered that food sanitation education was very helpful, the number of students living in university dormitory or boarding houses was as much again as that of students living in their own places. 82.2% of students did not know about HACCP system. They wanted to know 'the meaning(43%)', 'the necessity' (19.6%), 'the advantage(9.3%)' of HACCP and 'the kinds of food products adopting HACCP(28%)'.

• 대한영양사협회학술지
• /
• 제12권1호
• /
• pp.68-81
• /
• 2006

The purposes of this study were to investigate the perception level about food safety of school foodservice dietitians and employees and to assess their food hygiene practice level in school foodservice operation in Chungbuk Province. A questionnaire survey of 250 dietitians and 744 employees at school food service operations was conducted and 143 and 421 respective responses were available for this study. The collected data were analyzed using SAS V8.2 for windows. The main results of this study can be summarized as follows: 98.60% of respondent school foodservice dietitians operated sanitation training programs one time or more per month. As for the reason why the program was not performed at frequent intervals, the majority of the dietitians and employees attributed it to the conventional practices. The employees' perception level of importance about sanitary training program was marked at 4.31(out of 5 scale). The employees' performance level of sanitary training program was ranked above 4.0 point(out of 5 scale) in the 26 items out of the total of 29 items. The results indicated that there was positive correlation between perception level and performance level of sanitation training program. The findings suggest that continuing sanitary education is important to ensuring food safety at school foodservice operations.

• 한국조리학회지
• /
• 제18권4호
• /
• pp.148-165
• /
• 2012

본 연구는 수도권 지역 윈도우 베이커리 종사원을 대상으로 설문조사를 통해 위생 교육, 위생지식과 위생 관리 현황을 파악하고자 수행하였다. 설문문항은 위생 지식과 위생 교육, 위생 관리 수행 현황에 대한 문항으로 구성되었다. 총 300부의 설문지를 조사하였고 회수된 295개의 설문지를 대상으로 분석하였다. 위생 지식 분석에서 가장 높은 정답률을 얻은 문항은 '손톱은 짧게 깎고 매니큐어를 바르지 않는다' 였으며, 가장 낮은 정답률을 보인 항목은 '식중독은 여름철에만 일어난다' 로 67.8%로 나타났다. 조사자들의 위생관리수행 정도에서 '손톱은 짧게 깎고 매니큐어 등을 바르지 않는다'와 '화장실을 사용한 후에는 손을 씻는다.'는 위생지식 정도와 마찬가지로 가장 높은 수행정도(4.67)를 나타내었다. 위생지식 점수에서 낮은 정답률을 보였던 '손세척기를 갖추어 사용한다'(3.12)는 위생 관리 수행 정도에서 가장 낮은 순위를 나타나고 있었다. 직급에 따른 위생 지식 정도는 개인위생, 시설 및 작업장 위생, 재료 및 제조 위생에서 공통적으로 대표 또는 공장장의 점수가 낮게 나타났다. 근무기간이 1년 이하인 경우 위생 지식수준이 높았으며, 위생교육의 횟수가 많을수록 위생지식 정도가 유의적으로 높은 것으로 나타났고(p<0.05), 위생 관리 수행정도를 조사한 결과 개인위생이 가장 높고 그다음으로 재료 및 제조 위생, 시설 및 작업장 위생의 순으로 나타났다. 근무 연수에 따른 수행정도에서는 1년 미만인 경우 수행수준이 낮은 것으로 나타났으며, '위생교육을 받은 적이 없다'는 경우 위생관리 수행 정도에서는 유의적(p<0.05)으로 낮은 결과를 나타냈다. 연령, 직급, 위생 교육 횟수, 체크 리스트 유무에 따라 베이커리 위생 수행정도를 각 문항별로 나누어 분석한 결과 전반적으로 위생교육을 받지 않았거나 체크리스트가 없는 경우 수행수준이 낮게 나타났다.

• 한국식품영양과학회지
• /
• 제38권9호
• /
• pp.1271-1278
• /
• 2009

본 연구에서는 부산지역의 위탁급식으로 운영되는 고등학교 5개교를 선정하여 급식서비스 품질을 음식, 서비스, 위생 영역으로 분류하여 중요도와 수행도를 조사하고, 고객충성도의 관계를 분석하여, 급식서비스 품질 속성이 고객충성도에 미치는 영향을 파악함으로써, 고등학교 급식의 품질을 개선시키는데 필요한 자료를 도출하고자 하였다. 급식서비스 품질 속성에 대한 전체 총 평균 점수는 중요도 4.39/5.00점, 수행도 2.51/5.00점, 갭은 -1.85점으로 나타났다. 음식, 서비스, 위생영역 모두 중요도가 수행도보다 유의적(p<0.01)으로 높았으며, 갭 점수는 위생영역이 가장 높았고 음식영역, 서비스영역의 순으로 나타났다. 급식서비스 품질속성의 중요도와 수행도의 상관관계에서 서비스에 대한 중요도가 음식, 위생, 서비스의 모든 영역의 수행도와 유의적인(p<0.01) 음(-)의 상관관계를 나타냈다. 학교급식에 대한 고등학생의 고객충성도 평가점수는 전체평균이 1.66/5.00점이며 이는 100점으로 환산한 경우 33점으로 매우 낮은 점수를 보였다. 성별에 따른 차이에서, 여학생이 남학생보다 고객충성도 점수가 유의적(p<0.01)으로 높게 나타났으나 학년, 급식연수에 따른 유의적인 차이는 보이지 않았다. 급식서비스 품질 속성인 음식영역, 서비스영역, 위생영역 모두 고객충성도과 유의적인(p<0.01) 양의 상관관계가 보였는데 특히, 서비스 속성과 고객충성도와의 상관관계가 음식영역과 위생영역보다 높게 나타났다. 급식서비스 품질 수행도 속성을 독립변수로 하고 고객충성도를 종속변수로 한 다중회귀분석 결과, 서비스 영역이 고객 충성도에 가장 큰 영향을 주었고 다음은 음식, 위생의 순이었다. 이상을 살펴볼 때, 학교급식 관리자들은 급식 품질 항목 중학생들의 인식 차이가 큰 속성에 대한 집중적인 관리를 수행하여 중요도보다 수행도가 낮은 속성의 수준을 높여야 하겠다. 또한 학생들에게 음식과 위생에 대한 고객만족은 물론이며 서비스 요인인 종업원의 친절함, 식당환경, 배식시간의 정확함 등의 부가적인 서비스에 대해서도 만족시킴으로써 고객충성도를 높이는 총체적인 급식경영 전략을 수행하여야 할 것이다.

• 한국식생활문화학회지
• /
• 제23권5호
• /
• pp.582-594
• /
• 2008

This study aimed at evaluating current sanitation management performances in Korean-Food restaurants by their operation types and to develop sanitary training posters based on the risk factors, in an attempt to improve the level of sanitation management in Korean food service facilities. Eighteen Korean-food restaurants that are managed by franchisor, franchisees as well as self-managed with large-scale and small-scale restaurants in Seoul and Gyeonggi-Do, were evaluated by on-the-spot inspectors with an auditing tool consisting of three dimensions, nine categories and thirty four items. Data were analyzed using SPSS. The total score of each group showed that restaurants managed by franchisees ranked the highest (59 out of 100 points), while self-managed, small-scale restaurants ranked the lowest (44 out of 100 points). In the categorization of sanitation management compliance, the dimensions of food hygiene during production recorded the lowest compliance rate of 47.7% (22.89/48.0 points) followed by the dimension of environmental hygiene 59.3% (20.17/34.0 points) and personal hygiene 60.5% (10.89/18.0 points). This indicated the need for urgent improvement. The items which showed the lowest compliance rates were 'proper thawing of frozen foods' (0%), 'notifying and observing heating/reheating temperature' (6%), 'using of hand-washing facility and proper hand-washing' (33%), 'monitoring temperature of frozen-foods and cold-foods' (35%), and 'prevention of cross-contamination' (36%) among thirty four items. Self-managed, small-scale restaurants, in particular, needed to improve sanitary practices such as 'sanitation education for employee', 'verifying the employee health inspection reports', 'storing food on the shelves 15 cm distance away from the wall', 'suitability of ventilation capacity of hoods' and 'cleanliness of drainage'. On the basis of the findings of this study, we developed sanitary training posters, especially for small-scale restaurant operators. This could be an effective tool to educate food service employees on sanitary knowledge and principles and could be used to improve the existing sanitary conditions in Korean food service facilities.