Food Sanitary Practices of the Employees in University and Industry Foodservices

단체급식소 급식종사자의 위생습관에 관한 연구

  • 류은순 (고신대학교 식품영양학과) ;
  • 장혜자 (연세대학교 식품영양학과)
  • Published : 1995.08.01


This study was conducted to evaluate food sanitary practices of employees of university and industry foodservices in Seoul and Pusan areas. The subjects consist of 126 and 157 employees in university and industry foodservices, respectively. The questionnaire was used in this study as a survey method. The results are as follows: The majority of employees (88.0%) have once at least received food sanitation education and 68.8% of them have been monthly educated; The employees of industry foodservices were more frequently educated in sanitation than those of universities. Also, the former had a significantly higher mean rating score on the employees'food sanitary practice than that of the latter; The mean ratings of the knowledge and practice for the total employees'food sanitary were 9.28/15.00 and 131.97/150.00, respectively; The higher mean rating group (over 9.0) for the food sanitary knowledge showed a significantly higher rate in the food sanitary practice than that of the lower group (below 9.0); The employees, who were educated in the food sanitation. received significantly higher rates of the food sanitary knowledge than those of the uneducated employees; The frequency of the sanitation education for the employees was positively correlated (P<0.01) with the rating of the food sanitary practice.