대한영양사협회학술지 (Journal of the Korean Dietetic Association)
- 제11권2호
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- Pages.179-189
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- 2005
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
영양사의 직무만족도와 HACCP 시스템 적용 장애요인 인식정도가 위생.안전관리 수행에 미치는 영향 - 경북지역 학교급식소를 대상으로 -
Influences of School Food Service Dietitians' Job Satisfaction and Perception of Barriers to HACCP Implementation on Food Sanitation/Safety Management Performance in Gyeongbuk Province
- Lee, Gyeong-Eun (Dept. of Food & Nutrition, Seoul Women's University) ;
- Lee, Hye-Sang (Dept. of Food & Nutrition, Andong National University)
- 발행 : 2005.05.02
초록
The purpose of the study was to investigate the relationships between dietitian’s job satisfaction and perception of barriers to HACCP implementation and food safety/sanitation management performance in school food service. An e-mail survey was conducted to 144 dietitians in Gyeongbuk Province. A response rate was 57.6%(N=83) and data were analyzed using SPSS Windows(ver. 10.0). Dietitians were more satisfied with ‘supervision’ and 'co-workers' than 'pay' and 'promotion.' Dietitians perceived 'lack of teachers' support on student education' and ‘limited availability of facilities/equipment' as the biggest challenges in implementing a HACCP system. A total score of sanitation/safety management performance evaluated by school districts was 92 out of 100. By category, 'safety management' and 'personal hygiene' were rated the highest whereas 'facilities/equipment' and 'HACCP system' categories were rated the lowest. The food sanitation/safety management performance scores were not correlated to dietitian’s job satisfaction, but significantly correlated to dietitian’s perceptions of barriers to HACCP implementation. As dietitians perceived facilities/equipment-related barriers greater, the scores of 'facilities/equipment(p<.01),' 'production process(p<.05),' and 'total score(p<.01)' were significantly lower. The findings suggest that more investment on facilities/equipment are needed for food safety improvement and successful HACCP implementation in school food service. Proper facilities and equipment will make employees monitor CCPs and take corrective actions more easily.