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Comparison of Food Hygiene Knowledge and Performance of Food Major and Nonmajor College Students

식품전공자와 비전공자의 식품위생지식과 실행도 비교

  • Kim, Jun-Mi (Department of Food and Nutrition, Deajeon University) ;
  • Koo, Nan-Sook (Department of Food and Nutrition, Deajeon University)
  • 김준미 (대전대학교 식품영양학과) ;
  • 구난숙 (대전대학교 식품영양학과)
  • Received : 2011.04.21
  • Accepted : 2011.07.04
  • Published : 2011.08.31

Abstract

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

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