• Nutritional Sciences
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• 제9권2호
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• 대한영양사협회학술지
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• 제13권3호
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• pp.250-264
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• 2007

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.

• 한국식품위생안전성학회지
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• 제16권3호
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• pp.168-177
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• 2001

본 연구에서는 서울 소재 초등학교와 고등학교 급식의 위생관리 실태를 분석하므로 학교급식의 안전성을 확보하여 식중독 사고예방 및 급식품질 개선을 이루고자 하였다. 이를 위해 HACCP에 기준한 위생관리 평가도구를 설문지로 개발하여 관리자들이 자가 평가하게 하고,그 결과를 분석하여 위생관리 실태를 파악하고 취약한 부분을 규명하였다. 위생관리 평가도구는 온도 소요시간, 개인위생 및 기기 설비위생의 3영역으로 구분 하여 33문항, 5문항, 15문항씩 총 53문항으로 구성하였다. 평가문항에 대해서는 5점척도를 이용하여 표시하도록 하였다. 조사된 학교는 초등학교 98.4%(253개교), 고등학교 1.6%(19개교)였다. 세 영역중 개인위생에 관한 수행수준은 평균 4.06$\pm$0.57로 나타나 가장 잘 수행되는 것으로 조사되었다. 기기.설비위생의 수행수준은 평균 3.84$\pm$0.53로 나타났고, 온도.소요시간은 평균 3.45$\pm$0.46으로 나타나 보통정도의 수행수준으로 조사되었다. 특히 전체 문항중 수행수준이 가장 낮은 것으로 조사된 ‘조리 후 보관(2.03$\pm$0.94)’의 경우는 현행 학교급식업체들이 조리가 끝난 식품을 취급할 열장 또는 보온 기기, 냉장고를 거의 구비하지 못하고 있으며, 조리된 음식이나 차게 배식하는 음식의 적정 온도유지를 위한 온도계 사용이 전혀 이루어지지 않고 있기 때문인 것으로 사료 된다. 기기 설비위생영역에서 가장 낮은 수행정도를 보인 ‘싱크대의 용도별로 분리사용 여부(3.03$\pm$1.10)’와 ‘손 씻는 시설의 적절한 장소 위치 여부(3.07$\pm$1.13)’의 수행수준을 향상시키려면 적절한 개수의 싱크대를 구비해야 하며, 조리실내에 손 씻는 시설을 갖추어야 할 것이다. 결론적으로 학교급식 안전성 확보를 위한 위생관리 업무 향상을 위해서는 본 연구에서 가장 취약한 부분으로 드러난 시설 및 기기들을 우선 보완해야 할 것으로 사료된다.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.310-321
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• 2007

Effective and systematic sanitation management programs are necessary to prevent foodborne disease outbreaks in school foodservice operations. The purpose of this study was to identify the elements to improve in order to ensure the safety of school food service by evaluating sanitation management practices implemented under HACCP-based programs. The survey was designed to assess the level of hygiene practices of school food service by using an inspection checklist of food hygiene and safety. Fifty-four school foodservice establishments considered as poor sanitation practice groups from two year inspections by Seoul Metropolitan Office of Education were surveyed from September to December in 2005. Inspection checklists consisted of seven categories with 50 checkpoints; facilities and equipment management, personal hygiene, ingredient control, process control, environmental sanitation management, HACCP system and safety management. Surveyed schools scored $68.0{\pm}12.42$ points out of 100 on average. The average score (% of compliance) of each field was 10.7/20 (53.3%) for facilities and equipment management, 7.4/11 (67.2%) for personal hygiene, 7.4/11 (74.1%) for ingredient control, 22.4/32 (69.8%) for process control, 8.9/12 (73.8%) for environmental sanitation management, 4.2/7 (59.7%) for HACCP systems management, and 7.2/8 (89.7%) for safety management, respectively. The field to be improved first was the sanitation control of facilities and equipment. The elements to improve this category were unprofessional consultation for kitchen layout, improper compartment of the kitchen area, lacks of pest control, inadequate water supply, poor ventilation system, and insufficient hand-washing facilities. To elevate the overall performance level of sanitation management, prerequisite programs prior to HACCP plan implementation should be stressed on the school officials, specifically principals, for the integration of the system.

• 한국식품영양과학회지
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• 제43권11호
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• pp.1757-1765
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• 2014

본 연구는 부산지역 10개 고등학생 634명을 대상으로 학생개인 급식 위생 및 학교 급식 위생에 대한 중요도 및 수행도 조사를 통해 급식 위생의 문제점을 파악하여 학생들의 급식 위생 향상에 기초자료를 제공하고자 시도되었다. 본 연구결과에서 조사대상 학생의 49.1%가 위생교육 경험이 있었다. 개인 급식 위생 중요도 전체 평균점수는 3.81/5.00점, 수행도 3.48/5.00점이며, 학교 급식 위생에 대한 전체 평균점수 중요도 4.37점, 수행도 3.67점으로 개인 급식 위생이 학교 급식 위생보다 중요도와 수행도 점수가 낮았다. 개인급식 위생 중요도는 남학생이 여학생보다 '식사 전 손 씻기'와 '올바른 방법대로 손 씻기'(P<0.05), '식사 중 이동하거나 화장실 가지 않음'(P<0.01)에서 유의적으로 높음 점수를 보였다. 개인 급식 위생 수행도는 남학생이 여학생보다 '올바른 방법대로 손 씻기'에서 유의적(P<0.01)으로 높은 점수를 보였다. 학교 급식 위생 중요도는 여학생이 남학생보다, 2학년이 1학년보다 음식 위생과 환경 위생을 유의적(P<0.05)으로 높게 평가하였고, 학교 급식 위생 수행도에서는 여학생이 남학생보다, 2학년이 1학년보다 음식 위생, 기기 시설 위생을 유의적(P<0.05)으로 높게 평가하였다. 위생교육 경험자가 미경험자보다 개인 급식 위생의 중요도와 수행도 점수가 유의적(P<0.05)으로 높았고, 학교 급식 위생 중요도 평가점수도 경험자가 미경험자보다 환경 위생(P<0.05), 기기 시설 위생(P<0.05)에서 유의적으로 높은 점수를 보였다. 중요도 수행도의 격자도 분석에서 중요도는 높으나 수행도가 낮은 영역으로 개인 급식 위생은 '식사 전 손 씻기', '정수기 이용 시 지정된 컵 사용', '잔반통 주위에 음식 흘리지 않기'가 해당되었고, 학교 급식 위생은 '식판에 이물질 없음'이 해당되었다. 이상의 결과를 살펴볼 때 학생들의 손 씻기 실천을 비롯한 개인 급식 위생 실천이 미흡하므로 학교에서는 다양한 캠페인 및 홍보물 부착을 통한 위생교육을 강화시켜야 하겠다. 학교급식 위생에서는 식기류가 청결하지 않았으므로 이에 대한 원인 파악 및 개선과 더불어 급식 시설 환경 관련 항목들에서 수행도가 평균점수보다 낮은 항목들에 대한 영양(교)사들의 집중적인 관심이 필요하겠다. 무엇보다도 중학생들에 대한 위생교육 실시가 부족한 실정이므로 학생들의 개인 및 학교 급식 위생에 대한 중요도 인식 부각 및 실천 증진을 위해서는 학교에서의 집중적인 위생교육이 실시될 수 있도록 정책적인 방안도 필요하겠다.

• 대한영양사협회학술지
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• 제15권1호
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• pp.22-40
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• 2009

This survey's purpose was to understand the duties of the school dietitians' foodservice management and to identify the uses of preprocessed and processed food in Seoul Metropolitan area schools. The survey was distributed either via e-mail or in person to nutrition teachers and dietitians working at elementary, middle and high schools who participated in training sessions in Seoul, Gyeonggi and Incheon areas from December 2006 until June 2007. Four-hundred fifty-nine out of the total 760 schools that completed the surveys were analyzed. The following summarizes the main duties of school dietitians related to foodservice management: hygiene (100%), nutrition (99.8%), nutrition education (97.2%), cost (96.9%), and food production process control (96.3%). Preprocessed foods were ordered as the following: seafood (2.89) > poultry (2.78) > seeds (2.37), process foods comprised the following order: pastes (4.94) > kimchi (4.91) > dressing materials (4.50). Based on these results, elementary schools must improve methods for developing effective study materials for nutrition education which arc appropriate for each grade.

• 대한영양사협회학술지
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• 제24권1호
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• pp.1-18
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• 2018

Sustainable practices of school foodservices are gaining more attentions. The study aimed to investigate dietitians' performance levels of sustainable practices in school foodservice settings in Gyeonggi Provinces. Using a survey method was used, and data were collected from 358 participants (response rate 59.7%) to be analyzed using the SPSS program. The evaluation tool for sustainable practices of school foodservices consisted of four sections and 34 criteria with 100 points. Employment status of the respondents was as follows: nutrition teachers 40.9%, dietitians (permanent) 45.1%, and temporary position dietitians 13.2%. Dietitians' performance for sustainable practices marked 65.67 points out of 100 (performance rate 66%) and were in the following order by section: sustainable foodservice management criteria (69%), support activities (69%), planning and evaluation (68%), and outcome management (52%). Regarding sub-sections, criteria that acquired higher performance rates were labelling of food origin (99%), use of seasonal vegetables and fruits (98%), food waste management by contract dealer (98%), and planning for reducing of food waste and solid waste (91%). Meanwhile, criteria that showed the lowest scores were installing water conservation devices on equipment (19%), operating food donation programs for communities (21%), use of sensor lights for electricity conservation (24%), planning for annual energy conservation (40%), and implementation of education programs for foodservice workers on sustainable activities (42%). Performance scores differed according to school levels and working experience of dietitians, indicating that dietitians at elementary school foodservices or with work experience of 15 to 20 years showed higher performance than those at high schools or with less than 5 years of work experience (P<0.001, P<0.05). Based on the results, action plans for improvement were suggested.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.253-262
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• 2000

A survey was performed to provide current information on professional catering companies. Twenty-three catering companies out of thirty-eight(60% recovery) responded the survey for December in 1998. Foodservice establishments managed by 16 small-middle sized catering companies provided an average of 11,200 meals daily, while those managed by major and small-middle sized catering companies were mainly office(72.2%, 57.1%) and school foodservice(15.2%, 26%). The rates of sales of major catering companies and small-middle sized catering companies increased 24%, 30% respectively in 1998. Self-evaluation in catering companies was conducted for sanitary management. Unsatisfactory results from self evaluation were found in three categories, such as, measurement of internal temperature of food materials at reception, ventilation system in the working area, and hand-washing stations with equipment cleaning and sanitizing facilities in front of the working area. Most catering companies expressed a willingness to apply the Hazard Analysis Critical Control Point (HACCP) system from this survey. $\ulcorner$Professional catering business has arisen as an area requiring more consideration and further study for the production of a safe food.$\lrcorner$

• 한국식품위생안전성학회지
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• 제15권4호
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• pp.304-314
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• 2000

최근 고등학교 급식 전면 실시 방침에 따른 학교급식의 확대와 더불어 급식의 위탁화가 가속되고 있는 실정으로 급식의 규모는 점차 확대되고 있다. 그러나 단기간에 성장한 국내급식 산업은 위탁급식업체간 수준차이가 많으며, 그 위생관리 수준은 선진 외국의 수준과 비교하였을 때 아직은 초보적인 단계에 지나지 않는다. 이에 본 연구의 목적은 서을 시내에 위치한 위탁급식을 실시하는 C고등학교에서 제공되는 음식 중 카레갈치튀김, 미역오이냉채,돈가스의 생산 공정별 각 단계에서 HACCP를 적용하여 시간, 온도, pH, Aw, 미생물 분석을 통하여 위해요소를 분석하고 통제방법을 설정하는 것이다. 또한 국내 급식과정에서 볼 수 있는 각 계절별 상온방치를 예상하여 모의실험을 한 후의 미생물적 안전성을 조사하였다. 각 음식의 생산 단계에서 음식의 위해요인 발생은 온도, 소요시간, pH, Aw, 기구 및 용기의 위생 등의 복합적 요인에 기인하는 것으로 나타났다. 카레갈치튀김의 경우 조리, 급식 전 보관단계, 미역 오이냉체는 전처리, 조리 급식 전 보관단계, 돈가스·소스는 조리, 급식전 보관단계가 중점관리점(Critical Control Point)로 나타났다. 또한 음식이 급식때까지 실온에 지연되는 시간을 최소화함으로써 미생물 증식이 상당히 억제될 수 있으리라 기대된다.

• 대한지역사회영양학회지
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• 제11권3호
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• pp.374-382
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• 2006

The purpose of the study was to investigate the effects of the characteristics of dietitians, the characteristics of school food services, equipment ratio of HACCP facility/equipment and perception of barriers to HACCP implementation on external and internal audit of food safety/sanitation management performance in school food service. An e-mail survey was conducted with 144 dietitians in Gyeongbuk Province. A response rate was 57.6% (N = 83) and data was analyzed using SPSS windows (ver. 12.0). Dietitian perceived facilities/equipment-related and stakeholder-related as the big barriers in implementing a HACCP system. Total scores of sanitation/safety management performance for external and internal audit were similar at 92 and 91 out of 100, respectively. 'Facilities/equipment' and 'HACCP system' categories in both external and internal audit were rated the lowest. As dietitian perceived facilities/equipment-related (p < 0.001) and stakeholder-related (p < 0.05) barriers to HACCP implementation were greater, the scores of the external and internal audits were significantly lower. As dietitian perceived barriers for all categories were greater, the scores of internal audits were significantly lower (p <0.05). As a result of multiple regression analyses, the scores of the external audit was positively associated with career as a school food service dietitian, but was negatively associated with barriers related to facility/equipment, while the scores of the internal audit was negatively associated with barriers related to facility/equipment and employees. This study suggests that supporting programs on securing the facilities/equipment and employee training are needed for successful HACCP implementation in school food service.