• 동아시아식생활학회지
• /
• 제17권5호
• /
• pp.746-752
• /
• 2007

The purpose of this study was to investigate the effects of HACCP education on improvements of knowledge in school foodservice employees in Gyeonggi-do, particularly in Anyang, Ansan, Siheung and Hwasung City. A first and second questionnaire was answered both before and after HACCP education that was directed by a dietitian. The change in HACCP knowledge after education, as compared to before, was statistically significant(p<0.01). Specifically, the average score after education increased more than 30 points in CCP2 and CCP6, and more than 60 points in CCP3. Most of the school foodservice operations performed sanitary education once a month; however, they did not perform regular HACCP education. The fact that the level of sanitary knowledge was different after HACCP education than before suggests the possibility of improving the sanitary performance levels of foodservice employees through continual education.

• 한국식품영양학회지
• /
• 제27권6호
• /
• pp.1022-1032
• /
• 2014

This research is aimed at evaluating the nutrition knowledge and hygiene knowledge of people who are either foodservice employees or housewives and at providing data for conducting hygiene education by comparing the differences between the two groups. Both groups scored relatively high in nutrition knowledge with housewives scoring 9.9/12 and food service employees scoring 9.6/12. However, foodservice employees scored significantly higher in hygiene knowledge and degree of practice than housewives, A correlation was found between nutrition knowledge and the degree of hygienic practice and a significant correlation between hygiene knowledge and the degree of hygienic practice. The higher the hygiene knowledge was, the higher their degree of hygienic practice was. As for food hygiene information, foodservice employees obtained the information through hygiene education and lecture meetings, but housewives got their information through mass media. To summarize, mass media, which housewives can have easy access, must have programs for housewives to help them improve food hygiene in cooking, and programs for foodservice employees on washing food.

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

• 한국식품영양과학회지
• /
• 제42권9호
• /
• pp.1482-1491
• /
• 2013

본 연구는 향후 학교급식 안전관리 개선 방안 모색에 도움이 되고자 경남지역 초 중 고등학교 조리종사원을 대상으로 학교급식소 안전사고 실태 및 신체적 피로도를 분석하고자 수행되었다. 2011년 12월 1일부터 20일까지 총 300부의 설문지를 배부하여 276부가 회수되었고, 이 중 응답 내용이 불충분한 54부를 제외하고 총 222부(74%)를 최종 분석 자료로 사용하였으며, 본 연구 결과의 요약은 다음과 같다. 첫째, 안전사고 유형별 경험 유무 및 발생 빈도 조사 결과 타박상 경험자는 92.8%, 화상 경험자 73.0%, 피부외상 경험자 69.4%, 염좌 경험자 47.7%, 낙상 경험자 42.8%, 골절 탈구 경험자 31.5%, 감전사고 경험자 2.7% 순으로 나타났으며, 안전사고 유형별 발생 정도는 화상 2.04, 타박상 3.18, 염좌 1.64, 피부외상 2.07, 감전사고 1.06, 골절 탈구 1.42, 낙상 1.52로 나타나 타박상의 경험율 및 발생 빈도가 가장 높았다. 둘째, 노동 강도가 가장 크다고 생각되는 작업공정으로는 청소(55.4%), 안전사고가 가장 많이 발생하는 작업공정으로는 주조리 과정(48.6%), 급식소 안전사고의 주된 원인으로는 조리종사원의 과도한 업무량(3.52)이 조사되었다. 셋째, 조사대상이 작업 시 자각하는 신체적 피로도는 팔과 손목의 통증 4.18로 가장 높게 나타났으며 어깨의 통증 4.10, 척추의 통증 3.88, 빠른 피로감 3.81, 눈의 피로 3.70, 다리의 통증 3.69, 발바닥과 발목 통증 3.62, 귀의 이상 3.63, 목의 통증 3.45, 체중의 변화 3.21, 두통 2.95의 순으로 분석되었다. 넷째, 학교급식 조리종사원의 신체적 피로도에 영향 미치는 요인은 학교급(P<0.05), 1일 급식횟수(P<0.05), 1일 급식인원(P<0.001), 조리종사원 1인당 급식인원(P<0.05), 근무전 준비 운동 여부(P<0.05)로 중학교, 1일 3식을 제공하는 학교, 1일 급식 인원이 1,000명 이상인 학교, 조리종사원 1인당 급식인원이 110명 초과인 학교의 조리종사원의 신체적 피로도가 높았으며, 준비운동을 하는 경우 신체적 피로도가 낮았다. 본 연구 결과로부터 다음과 같이 제언하고자 한다. 첫째, 학교급식 조리종사원들이 가장 많이 안전사고가 발생한다고 생각하는 작업공정은 주조리 과정으로 이에 대한 정확한 작업환경을 진단하여 인체공학적 작업환경 개선이 이루어져야 할 것이다. 둘째, 노동 강도가 가장 크다고 생각하는 청소 과정에서 무거운 물체를 들거나 반복동작으로 의한 근골격계 질환 예방하기 위해 관련시설 및 장비의 보완이 필요하겠다. 셋째, 노동량의 증가에 따라 신체적 피로도가 증가함을 알 수 있었으므로 조리종사원의 적정 인력기준에 대한 후속 연구가 필요하다고 사료된다. 넷째, 준비운동을 할 때 신체적 피로도가 낮은 것으로 나타났으므로, 근무 시작 전 준비운동이 이루어지도록 충분한 교육이 이루어져야 하겠다.

• 한국조리학회지
• /
• 제16권3호
• /
• pp.237-249
• /
• 2010

본 연구는 양질의 급식 제공과 학교 급식의 안전성을 확보하기 위하여 학교 급식 조리 종사원들의 위생 관련 실태와 위생 교육 내용을 분석하고 위생 관련 직무 및 체계적인 위생 교육을 효과적으로 실시하기 위한 방법을 모색하고자 연구되었다. 일반적인 연구 결과를 얻기 위해 서울 및 경기도 지역의 학교 급식 업무에 종사하는 급식조리사를 대상으로 표본조사를 실시했다. 아울러 가설검정을 위해 SPSS v14.0KO을 이용한 기초통계분석, 요인분석(Factor Analysis), 신뢰도 분석(Reliability Analysis)을 실시하였다. 요인분석 결과 얻어진 요인적재치를 이용한 회귀분석(Regression Analysis)을 통해 가설을 검증하였다. 학교급식 간 위생 관리 실태는 '중고등학교'의 급식소에서 '초등학교'보다 위생 관리 실태 수준이 더 높은 것으로 나타났다. 학교 급식 환경에 따라 위생 실천 방안으로 초등학교 급식 종사원에 대한 보다 세심한 관리가 요구되며, 특히 급식 규모가 500명 이하의 급식업소의 종사원의 실천 수준의 제고방안이 요구된다. 또한 외부에서 부정기적으로 실시하는 위생 교육이 내부에서 실시하는 위생 교육보다 효과적임을 알 수 있었다. 따라서 학교 급식 관계자는 급식 조리 종사원에 대한 위생관리 결과를 참고해서 교육 방안을 수립 및 실천한다면, 더욱더 안전한 식품을 학생들에게 보급할 수 있고, 나아가 학교 급식 발전에 기여할 것으로 사료된다.

• 한국식생활문화학회지
• /
• 제9권2호
• /
• pp.159-170
• /
• 1994

Central commissary school foodservice operations' practices and their dietitians' job duties were assessed and compared with those of their counterpart of conventional school foodservice operations to find out strategies for early settlement and better management for commissary system. Survey qestionnaires consisted of general background, employees' work schedule and dietitians' job duties. 12 commissary schools(out of 22 existing in Korea) and 77 conventional schools from Kyungkido were participated in the survey. The results of this study can be summarized as follows: 1. Central commissary school foodservice was presently utilized at 5 schools from islands type, 11 schools from rural type, and 6 schools from urban type, consisting total of 22 commissary schools, and 52 satellite schools. 2. Dietitians were evenly employed with their experiences, 55.5% were those with less than 2 years of experience, 44.6% were those with more than 2 years of experience. 3. Commissary schools employed more full-time empolyees$(1.8{\pm}0.7)$ than conventional schools$(0.3{\pm}0.5)$, however as far as the production capacity was concerned, only the part-time employees played significant roles(p<.01). Regardless of the number of students, an absolute number of full-time employees were employed, and their duties were not carried out efficiently. The part-time employees of commissary schools performed more loaded work compared to their counterparts in conventional schools. 4. Out of the dietitians' foodservice duties, 'basic food service production$(3.9{\pm}0.7)$' were carried out adequately, whereas 'nutrition education and advertisement$(2.5{\pm}0.6)$' and 'administrative affairs and information related duties$(2.8{\pm}0.9)$' were not. In order to enhance their working capacity, systematic organizational reforms are imminent. 5. Survey results also showed that dietitians performed less duties at satellite school than at the central commissary. This indicates more systematic foodservice management practices are urgently needed.

• 한국식품영양학회지
• /
• 제19권3호
• /
• pp.301-310
• /
• 2006

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

• 한국생활과학회지
• /
• 제19권4호
• /
• pp.733-744
• /
• 2010

This study investigated the working conditions and job satisfaction of school cafeteria, according to their employment type in Chonbuk, South Korea. Self-administered questionnaires were collected from 401 elementary, middle, and high school cafeteria employees. The data showed significant differences between regular and irregular employees. These factors were: previous work experience (p<.001), type of school (p<.001), the style of foodservice at a school (p<.001), the type of foodservice system (p<.05), and the number of meals served each day (p<.001). The working conditions for regular and irregular employees were significantly different with regard to several factors: these were union membership (p<.01), how they were paid (p<.05), their total working hours (p<.01), and difficulty of using their holidays (p<.01). Approximately 80.5% of the subjects were dissatisfied with the working conditions after the introduction of countermeasures for irregular employees. Results indicated that the average employee job satisfaction level was 2.53, but that there were not significant difference in the level of job satisfaction when comparing regular and irregular employees. The item employees were most satisfied with was having responsibility over meals for young students (3.37). They were least satisfied with their salary (2.00). An interesting issue for future study would be to determine the factors that could improve job satisfaction whilst satisfying the employees' needs which in turn would improve the quality of foodservice.

• 대한영양사협회학술지
• /
• 제18권2호
• /
• pp.155-169
• /
• 2012

The purpose of this study was to explore the relationship between student's foodservice satisfaction and foodservice employee's job satisfaction at elementary schools. The survey was conducted on 5th and 6th grade students and foodservice employees at 19 elementary schools in Gwangju, Gyeonggi. Statistical data analysis was completed using SPSS ver. 17.0 for descriptive analysis, frequency analysis, independent sample t-test, and ANOVA. Students were highly satisfied with 'variety of menu' (3.78) and 'food taste' (3.75). The healthy group and no plate waste group showed significantly higher satisfaction levels on seven items, except 'sanitary utensil', as compared to others. Foodservice employees had high levels of satisfaction with human relationships and their jobs, but they were dissatisfied with their wages. Older employees had a high level of satisfaction with 'relationship with a dietitian' (P<0.05), whereas employees with a low level of education exhibited higher 'respect and reflection of his/her opinion on the duty' (P<0.01) and 'current duties' (P<0.05) as compared to others. The group with higher student satisfaction showed significantly higher employee job satisfaction for 11 items, including 'cooperation with co-workers' (P<0.01), 'relationship with a dietitian' (P<0.05), and inversely, the group with higher job satisfaction exhibited significantly higher student foodservice satisfaction for all nine items. Therefore, foodservice satisfaction and job satisfaction have a mutually positive influence on each other.

• 한국식품영양학회지
• /
• 제19권2호
• /
• pp.193-200
• /
• 2006

The objective of this study was to identify factors affecting the job satisfaction of cooks employed in school foodservice and to propose a plan to improve school foodservice quality. Therefore, in this paper, we examined the job satisfaction of 119 elementary school foodservice employees in the Northern Gyeonggi Province using a 5-point scale method. The results were analyzed by the SPSS Package Program(Ver 12.0) to determine percentages and frequency. Among the employees, 99.2% were women, and 75.9% were employed by contract. All of the subjects worked in elementary schools with self operated foodservice system and 57.6% of them served food in the classroom. The total number of diners served by these foodservice programs was $1,391.6{\pm}307.6$ an average of $135.0{\pm}18.2$ diners per cook. Among the foodservice employees, 82.2% had completed high school academic courses, and 98.4% had never changed jobs. Their overall degree of job satisfaction degree was relatively high at $3.05{\pm}0.85$, but the wage and welfare system($2.45{\pm}0.86$), and the merit rating methods($2.25{\pm}0.87$) ranked among the lowest in the job satisfaction survey. On the other hand, the relationships between the managers and the coworkers marked relatively higher at $3.02{\pm}1.03$, compared with other aspects of job satisfaction. As for the work environment, the scaled score was $2.38{\pm}0.85$. Finally the ranking of achieving job improvement through education($3.28{\pm}0.93$), and the effectiveness of education($3.58{\pm}0.78$) showed us the importance and necessity of education.