• 대한영양사협회학술지
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• 제25권1호
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• pp.17-29
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• 2019

This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5% for elementary school, and 38.3% for middle and high school) participated in this questionnaire survey. The frequency of sanitary education was highest at 63.7% once a month, and it was higher in the order of middle and high school, elementary school, and kindergarten (P<0.001). The most important contents of sanitary education were personal sanitary management (43.5%), food material management (25.9%), and sanitary and safety management of equipment and utensils (17.6%). The necessity of sanitary education recognized by the subjects was absolutely necessary at 69.9% and necessary at 28.0%. The application of knowledge from sanitary education is high in proper application at 50.8% and absolute application at 40.4%. The improvement effect after sanitary education was higher in kindergarten than in elementary school and middle and high school (P<0.01). The performance of sanitary management was high at 4.7 out of 5. In particular, personal sanitary management was the highest in elementary school at 4.8 followed in order by middle and high school (4.7) and kindergarten (4.6) (P<0.01). The necessity of sanitary education and the application of knowledge obtained from sanitary education to the food service showed a significant and positive correlation with the sanitary management performance (P<0.05, P<0.001). These results highlight that the need for customized sanitary education for institution types and an awareness of sanitary education by employees will enhance sanitary management in school food service.

• 보건행정학회지
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• 제9권3호
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• pp.129-148
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• 1999

This study was performed to investigate contents of affairs and job satisfaction of sanitary officials at sanitary department and health center. and to assess attitude about transfer of sanitary affairs control to health center and to devise Improving program of sanitary affairs. Four-hundred and fifty-five sanitary officials were sent a postal questionnaire and eighty-four percent completed and returned the questionnaire (382 persons). The major results are as follows: The major sanitary affairs performed by sanitary officials were permission and filing of restaurant business (15.1%), supervision and regulation of that (14.4%). Sanitary officials answered that supervision and regulation of insanitary and/or subquality foods, planning of food sanitary administration, and permission and filing of restaurant business were their important affairs. They replied that the most serious problem of sanitary affairs was 'lack of contribution to the public health' (40.9%), 'putting first in supervision' (26.4%), and 'lack of personnels' ( 19.1 %), and the most important thing to improve sanitary affairs was the substantial inherent affairs. And they indicated that the agency to be desired for sanitary affairs control was the sanitary department (51.6%), the health center (25.4%), For the degree of satisfaction in affairs, 29.1% of sanitary officials felt proud, 59.6% felt overwork, 59.3% hoped transferring to other worksite and the major reason of transferring was lack of promotion opportunity in officials of sanitary department. disciplinary punishment and social corrupt view in officials at health center. The 41.1 % of sanitary officials at sanitary department didn't know that sanitary affairs had been stated as affairs of the health center in Community Health Act. After transferring affairs control to the health center, 14.4% of them felt more proud of affairs but 20.0% less proud. 23.2% more satisfactory but 22.4% more dissatisfactory. and 64.8% answered that sanitary affairs did not change. The results indicate that sanitary affairs should be changed to supervise and control insanitary and/or subquality foods, so that they play an important role at health promotion, and make sanitary officials feel proud at their own work.

• 동아시아식생활학회지
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• 제17권5호
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• pp.738-745
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• 2007

The purpose of this study was to investigate the effects of sanitary education on the sanitary knowledge and performance levels of school foodservice employees in Gyeonggi-do, particularly in Siheung, Ansan, Gunpo and Anyang City. Four times we provided questionnaires consisting of the same content to each individual. The first and second questionnaires were answered before and after the first sanitary education, respectively, and the third and forth questionnaires were answered before and after the second sanitary education, respectively. The changes in sanitary knowledge and performance level before and after education were statistically significantly different(p<0.01). Most of the school foodservice operations performed sanitary education once a month, and recognized the need for sanitary education as well as experienced improvements through sanitary education. Moreover, the fact that sanitary knowledge following the second education was higher than after the first education suggests the possibility of improving sanitary practices of foodservice employees through continual education.

• 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.

• 동아시아식생활학회지
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• 제18권2호
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• pp.264-275
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• 2008

Seven constructs of sanitary management were evaluated in order to examine perceived performance of sanitary management and sanitary recognition for school food service managers in the Kyunggido area. In order to protect from foodborne illness, 331 (58.4%) responded that the most important aspects were sanitary conditions and stability upon food delivery, and the greatest obstacle was limited availability of facilities and equipment (182, 32.2%). The total mean score for the perceived performance of sanitary management was $4.16{\pm}0.445$ (5-point Likert scale). Among three sectors, personal hygiene management was generally well-conducted with a subtotal mean score of $4.52{\pm}0.458$; however temperature management scored lowest with a subtotal mean of $3.71{\pm}0.630$. Chi-square tests were performed according to general characteristics on the two lowest perceived sanitary management performance areas. In temperature management, there was a significant difference in 5 sectors according to age, and the ages $20{\sim}29$ showed the best perceived performance in all sectors. For serving management, a significant difference (p<0.01) was shown in all sectors. In conclusion, foodservice managers perceive that sanitary management is well-executed. However, the combination of proper equipments and facilities would lead to better perceived management.

• 대한영양사협회학술지
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• 제15권2호
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• pp.113-127
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• 2009

This study was conducted to evaluate the sanitary performance and education of middle and high school foodservice employees in Seoul, South Korea in order to ensure the foodservice safety and identify why some employees cannot apply learned knowledge in real work situations. Subjects consisted of 217 school foodservice employees who attended a regular sanitary education program under the auspices of the Seoul Gangdong and Gangseo district offices. The sanitary performance was assessed with 5 dimensions (personal hygiene, ingredient control, process control, safety management and sanitary education), and was self-evaluated using a Likert 5 point scale. The data were analyzed using the SPSSWIN Version 12.0 package. The main results of the study showed that according to the general characteristics of middle and high school foodservice employees, 98.2% of respondents were women, and 64.1% of them aged 40-49. A total mean score of 5 items of sanitary performance for middle and high school employees was 4.74. Ingredient control field score was 4.83, process control 4.80 and personal hygiene 4.74. In contrast, the sanitary education field score was 4.56, significantly lower than the total mean score. Safety management field score was 4.71. Verbal education was the main method performed as a sanitary education in schools.

• 한국식품영양과학회지
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• 제28권4호
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• pp.942-947
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• 1999

This study was conducted to evaluate sanitary practices of employees in business & industry foodservice operations of Pusan and the Kyung Nam areas, and to suggest a guideline for an effective sanitation training program. The questionnaire was used in this study as a survey method. Questionnaire were administered to 246 employees. The results were as follows. 55.3% of employees have had regular(monthly) food sanitation education. The mean rating of food sanitary knowledge for all employees was 65.9/100. When the education level was higher and the age younger, the mean rating of was also higher. Among the ratio of correct answers for food sanitary knowledge areas, a equipment sanitation was the highest (80.5%), and time temperature was the lowest(45.3%). The mean rating of sanitary procedures for food storage was 4.80/5.00, pre preparation 4.04/5.00, personal hygiene 3.54/5.00, equipment sanitation 3.20/5.00, and food preparation 2.56/5.00. Employees regularly educated in food sanitation rated significantly higher for food preparation than those who were of irregulary educated. The higher mean rating group(over 66) for the food sanitary knowledge showed significantly higher rates in sanitary procedures(food preparation, equipment sanitation, and personal hygiene) than that of the lower group(below 65). The practice of personal hygiene was positively correlated (p<0.001) with sanitary concept and food preparation, among the food sanitary knowledge areas.

• 한국조리학회지
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• 제20권1호
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• pp.105-119
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• 2014

본 연구는 위탁급식업체의 조리종사자를 대상으로 위생교육 횟수, 위생교육의 필요성, 위생교육의 만족도, 위생교육의 이해도, 위생교육의 적용도가 조리종사자의 위생지식에 어떠한 영향을 미치는지 살펴보고, 조리종사자의 위생지식이 위생관리수행도에 어떠한 영향을 미치는지 살펴보고자 하였다. 이러한 연구목적을 달성하기 위하여 본 연구는 부산, 경남지역에 위치한 공장, 대학교, 병원, 오피스, 관공서 등의 위탁급식업체 31개소를 대상으로 설문조사를 실시하였다. 설문조사는 2012년 10월 1일부터 2012년 10월 15일까지 실시되었으며, 총 320부를 배포하였고, 302(94.3%)부의 설문지가 회수되었으며, 부실 기재된 13부를 제외한 289부(90.3%)가 최종분석에 사용되었다. 분석결과, 조리종사자들이 지각하는 위생교육의 필요성이 높아질수록, 위생교육에 대한 만족수준이 높아질수록, 위생교육에 대한 적용도가 높아질수록 위생지식수준이 높아지는 것으로 나타났다. 상대적으로 위생교육에 대한 만족수준이 위생지식을 향상시키는데 가장 강한 영향을 미치는 것으로 나타났다. 또한, 조리종사자들의 위생지식 수준이 향상될수록 그들의 위생관리수행도는 향상되는 것으로 나타났다.

• 대한지역사회영양학회지
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• 제5권1호
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• pp.100-108
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• 2000

Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

• 한국식생활문화학회지
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• 제10권1호
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• pp.1-10
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• 1995

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.