Status of Supplier Selection Status and the Practical Use of Purchase Specifications for Self-operated School Foodservices in the Seoul Area

서울 지역 직영 학교 급식의 공급 업체 선정 및 식재료 규격서 사용 실태 조사

  • Ryu, Kyung (Dept. of Food and Nutrition, Dongnam Health College)
  • 류경 (동남보건대학 식품영양과)
  • Published : 2007.06.30

Abstract

The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.

References

  1. Lee, JS and Eun, JY. The assessment of food supplier's work importance and performance with special reference to agricultural goods. Kor. J. Dietary Culture 16:407-415. 2001
  2. Kim, KA, Kwak, TK. and Lee, KE. Food purchasing and quality management practices in school food service. J. Kor. Diet. Assoc. 12:329-341. 2006
  3. Lee, JS and Eun, JY. Food purchasing current status of elementary schools in Seoul. J. Kor. Diet. Assoc. 9:288-296. 2003
  4. Kang, JH and Kim, KJ. A study on management of elementary school foodservice in Pusan. J. Kor. Diet. Assoc. 4:123-144. 1998
  5. Yoo, YJ and Youn, SJ. The assessment of food procurement practices in elementary school foodservices located in Kyungkido. Kor. J. Food Cookery Sci. 13:319-330. 1997
  6. 서울학교영양사회. 학교 급식 학부모 급식 모니터링에 대한 운영 실태조사. 2004. http://www.sen.go.kr/
  7. Park, GS, Cheo, EH and Lyu, G. Assessments of utilization and management practices of frozen convenience foods in elementary school foodservice operations in Inchon. J. Kor. Diet. Assoc. 10:246-257. 2004
  8. 류경. 학교 급식 식재료 납품 업체 인증제 도입방안. 서울 특별시학교보건진흥원 용역연구과제보고서. 2006
  9. Ministry of Education & Human Resources Development. Guideline for School Food Service Sanitation. 2nd ed. 2004
  10. Kim, YT and Park, MA. A study about the analysis of food material supply system of food service company's. Kor. J. Food Cookery Sci. 10:133-257. 2004
  11. KFDA Foodborne Illness Statistics. Korea Food and Drug Administration. 2005
  12. Ministry of Education & Human Resources Development. School Food Service Act. Enforcement Regulation. 2007. 1. 20
  13. Seoul Metropolitan Office of Education. School Food Service Statistics. 2006. http://www.sen.go.kr/
  14. Ministry of Education & Human Resources Development. School Food Service Statistics. 2005. http://www.moe.go.kr/
  15. 양일선. 학교 급식 식재료 공급체계 개발 및 지원 방안. 농촌진흥청보고서. 2003
  16. Ministry of Education & Human Resources Development. Policy for Improvement of School Food Service. 2007. http://www.moe.go.kr
  17. Seoul Metropolitan Office of Education. 2005 School Food Service Guideline. 2005
  18. 이보숙. 학교 급식 운영평가제도 도입 및 평가도구 개발에 관한 연구. 교육인적자원부 정책연구과제 보고서. 2004
  19. Ministry of Education & Human Resources Development. Korean Health.Foodservice Policy. 2005. http://www.moe.go.kr/
  20. 임경숙. 학교 급식 식재료 품질기준 설정 및 영양관리지침서 개발. 교육인적자원부 교육정책연구과제보고서. 2004
  21. NFSMl. First Choice: A Purchasing Systems Manual for School Food Service. 2nd ed. 2002. National Food Service Management Institute. http://www.nfsmi.org/
  22. 식품의약품안전청. 식품의약품안전청공고 제2007-16호. 식품의기준및규격중개정(안) 입안예고. 2007. 1. 29
  23. GAO. School Meal Programs: Few Instances of Foodbome Outbreak Reported, but Opportunities Exist to Enhance Outbreak Data and Food Safety Practices. GAO-03-530. United States Government Accountability Office. 2003
  24. 곽동경. 학교 급식 식재료 및 급식시설 안전관리 기준 설정에 관한 연구. 교육인적자원부 정책연구과제보고서. 2004