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

• 급식외식위생학회지
• /
• 제2권2호
• /
• pp.67-77
• /
• 2021

Concerns regarding work and food safety in foodservice operations are growing. The purpose of the study is to suggest guidelines for designing foodservice facilities, including school foodservices and Korean restaurants. A case of a franchise restaurant specializing in a Korean food item, Seolleongtang, was used to explain the facility design. The contents of the manual included ways to determine space allocation, calculate the application of utilities and the diameters of supply utility pipelines, and suggestions on how to decide on air conditioning equipment. The standards of the American Gas Association and the Japan Foodservice Equipment Association (JFEA) were applied to design the restaurant space. The JFEA standards and knowledge based on experience and statistics were applied to calculate the usage of utilities like fuel and water. The standards of JFEA and the Society of Heating, Air-Conditioning, and Sanitary Engineers of Japan were applied to calculate the diameters of the water supply and drainage pipelines. For the setting of the heating, ventilation, and air conditioning systems, three ways to carry out the calculation of effective ventilation were explained, as well as options to dicide the standard parameters of the duct and ventilation fans. This manual can contribute to the design of effective and efficient foodservice facilities and help secure the work safety of foodservice employees thereby ensuring food safety.

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

• 한국식품조리과학회지
• /
• 제25권4호
• /
• pp.474-487
• /
• 2009

The principal objectives of this study were to evaluate the space, equipment, and institution rate by functional area, and to suggest appropriate types, numbers, and equipment capacity by school foodservice size for optimal employee job performance and efficiency. Data were collected and administered by 263 dietitians who attended elementary and middle schools in Gyeonggi Province, and the data were analyzed using SPSS statistical software. Among a total of 72 respondents who provided usable data, 31 (48.6%) respondents were nutrition teachers and 37 (51.4%) were part-time dietitians. The majority of the respondents reported that their foodservices were self-operating types (94.4%), and 8 meals out of 10 meals provided over a 2-week period were served as normal meals, defined as meals consisting of Bab, Kook, Kimchi, and 3 side dishes (73.6%). The mean kitchen space was $186.25\;m^2$ for 500 meals/day, $269.7\;m^2$ for 501 to 1,000 meals/day, $249.1\;m^2$ for 1001 to 1500 meals/day, and $274.87\;m^2$ for 1,500 or more meals/day. The mean space of functional areas was $11.52\;m^2$ for office, $12.63\;m^2$ for storeroom, $9.55\;m^2$ for receiving area, $27.23\;m^2$ for pre-preparation area, $149.9\;m^2$ for cooking area, $18.33\;m^2$ for assembly/service area, $45.50\;m^2$ for dishwashing area, and $17.20\;m^2$ for locker room. Only two pre-preparation and cooking spaces increased significantly with increasing size of school foodservice (p<0.05). Office, cooking area, and locker room were allocated in all foodservices. However, the pre-preparation area (68.7%), receiving area (56.5%), assembly/service area (38.1%), and dishwashing area (37.7%) were lowly installed in the surveyed facilities. Through a focus group meeting discussing the results of this study, appropriate equipment and its dimensions were suggested according to functional areas and foodservice scales. Future studies will be necessary to allocate the appropriate space by functional area with the proposed equipment requirements for optimally efficient decision making in equipment purchasing.

• 한국식품조리과학회지
• /
• 제24권1호
• /
• pp.16-22
• /
• 2008

This study focused on the attribution factors affecting billed Silvertown residents' satisfaction and trust in relation to foodservice. Residents living in 'N' charged Silvertown were randomly selected for the study. Among them, 27 did not complete the survey, and a total of 143 questionnaires were analyzed. Data analyses were carried out using the frequency, factor analysis, cross tabs, and regression procedures of the SPSS 12.0 package. The results were as follows. First, for prospective Silvertown residents, among all the service offered, meals and medical services were of primary importance. Second, for Silertown foodservice, menu variety and taste were the most important aspects. Third, in the factor analysis for effects of foodservice on satisfaction and trust, the factor were restaurant facilities, food taste and quality, and restaurant operations. Fourth, in the relationship between the restaurant operation and residents' satisfaction levels, restaurant equipment, food taste and quality, and the resident's level of trust were significant. Finally, foodservice satisfaction and trust significantly affected residents' satisfaction with living in Silvertown.

• Journal of Nutrition and Health
• /
• 제30권6호
• /
• pp.704-714
• /
• 1997

The purpose of this survey was to investigate the operation and the environment of foodservice in elementary schools nationwide. A questionnaire about foodservice management to practice and foodservice operation was mailed to dietitians of each school . Of the 1, 416 schools that participated in this survey, 388 schools were selected for analysis. The main results of this study are as follows. More schools in small cities . Education levels of dietitians were significantly different from area to area. Mean total length of employment for dietitians at school foodservice was 4.7 years and varied significantly by area and the type of foodservice system. Foodservice has been operated for 2-5 years in most of schools. Schools in large cities served more people than those in small cities and rural areas. Also , schools adapting conventional foodservice system served more people than those adapting commissary or joint management system. Foodservice expense also veried significantly by area and foodservice systems. Mean foodservice expense per meal were significantly higher in schools adapting commissary system than those adapting other systems. Most schools employed dietitians, cooks, and assistant cooks, but not engineers not drivers. Mothers of students were working voluntarily. The degree of participation by mothers in cooking , serving , and cleaning was higher in schools of small cities and rural areas than those in large cities, in schools adapting commissary or joint management system than those adapting conventional system. Education and training ranked as personnel management had one of the hardest tasks. Education and training of employees were also difficult for dietitians, especially in commissary or joint management systems. Percentage of schools having separate lunchroom was higher in small cities rural areas than in large cities, in joint management or commissary system than conventional system. Most difficult matters in serving was the portion control. Over 40% of schools did not use standard recipes. Menu cycles were shorter in schools in small cities and rural areas which adapted the joint management system than area other schools. Except refrigerators, thermos , display racks, sterilizers, sinks, worktables, and table, all other equipment were insufficient in most of schools. More than half of the schools didn't have rice cookers, flatware racks, and distributing carts which are stated plainly in detailed enforcement regulations for school foodservice. Cooking equipments were described as the most needed by dietians. According to the results of this survey, many and urgent problems need to be addressed improve the quality of school foodservice . Lunchroom setups, effective personnel management and expenses, recipes standardization, serving size control and regular checking and repairing of equipments are all problems to be addressed.

• 대한지역사회영양학회지
• /
• 제5권2호
• /
• pp.253-262
• /
• 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.$\lrcorner$

• 한국식품영양과학회지
• /
• 제39권7호
• /
• pp.1064-1072
• /
• 2010

급식소 오븐 사용실태와 사용효과를 평가하고자 대구 경북지역 학교급식소를 대상으로 설문조사를 실시한 결과는 다음과 같다. 조사대상 오븐사용 학교급식소는 도시형이 75.0%, 농 어촌형이 22.7%, 도서 벽지형이 2.3%였고, 급식생산방식은 한 번에 조리가 75.0%, 분산조리가 25.0%였다. 오븐을 이용하는 조리법은 구이류(95.5%), 찜류(86.4%), 조림류(61.4%)의 순이었다. 오븐사용에 대한 기대효과-사용효과 분석결과 전체 항목 중 다양한 메뉴 생산 가능, 음식맛의 향상, 음식 모양 형태 유지 용이, 음식의 표준화, 구이류 조리 개선, 찜류 조리개선, 조림류 조리 개선, 조리시간 단축, 작업조작의 단순화, 조리완료시간의 정확성, 최종 조리음식의 위생 확보, 작업장 온도 관리 용이, 급식생산관리에 미치는 총체적인 효과 등 총 13개 항목(48.1%)에서 기대효과와 사용효과가 모두 높았다. 그리고 조리인력 감소, 조리장 위생 개선, 조리원 업무만족도 향상, 조리원에게 작업지시 용이 등 총 4항목은 기대효과에 비해 사용효과가 높게 평가되었다. 또한 도시형 학교급식소의 경우 농어촌형 급식소에 비해 총 8개 항목에서 오븐 사용효과가 높게 평가되었다. 볶음솥과 환기팬의 구비율은 오븐 미사용 급식소가 오븐 사용 급식소보다 유의적으로 높았고, 오븐 사용 급식소가 오븐 미사용 급식소보다 전체적으로 기기용량이 더 충분한 것으로 평가되었다. 본 연구 결과를 종합해볼 때 급식생산시 오븐 등의 대량조리기기를 적극적으로 도입하여 활용한다면 급식대상자의 기호도가 높았던 메뉴 중 인력과 조리기기의 부족 등으로 제공할 수 없었던 메뉴의 제공이 가능해질 수 있을 뿐만 아니라 조리장과 최종 조리음식의 위생관리도 용이해짐에 따라 급식만족도의 향상과 더불어 급식의 질적 향상을 도모할 수 있을 것으로 기대된다. 따라서 학교급식의 효율적인 운영과 질적 향상을 위해서는 빠른 시일 내에 학교급식소 시설 설비의 현대화 및 자동화를 실현해야 할 것으로 판단된다.

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

• Journal of Nutrition and Health
• /
• 제38권3호
• /
• pp.232-241
• /
• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.