Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

The Analysis of the School Foodservice Employees' Knowledge and Performance Degree of HACCP System in Jeju

제주지역 학교급식 조리종사자의 HACCP 관련 지식 및 수행도 분석

  • 송임숙 (신촌초등학교) ;
  • 채인숙 (제주대학교 자연과학대학 식품영양학과)
  • Published : 2008.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purposes of this study were to (a) analyze school foodservice employees' knowledge and performance degree of HACCP system and (b) provide the basic data for planning the strategies which can be performed for systematic HACCP system in school foodservice. For these purposes, the subjects included 91 dieticians (a response rate 98.9%) and 270 foodservice employees (a response rate 98.2%) at school in Jeju city and they were surveyed from October 21 to November 4, 2006. The data were analyzed by descriptive analysis, reliability analysis, t-test, ANOVA (Duncan multiple range test) and Pearson's correlation coefficients using the SPSS Win Program (version 12.0). In terms of the number of training practice, the result of sanitary training indicated that the dieticians who trained the employees more than once per a week (48.6%) or everyday (36.3%) were 84.7%. And the dieticians who were higher age, full-time job, and working at middle school implemented significantly more training the employees. In the training methods, 40.7% of dieticians used the oral presentation and 37.4 % utilized the printed matters. Also, most of employees (98.1%) have experienced for the training, 39.6% of them did not have regular training experience and 40.7% of them responded that they were understanding the HACCP system well. The result of employees' knowledge level of HACCP system reported that the items of the personal hygiene scored the highest (92.3 points) whereas the items of CCP3 scored the lowest (58.3 points) as the average being 84.2 points (out of 100 scale). In terms of the performance degree of HACCP system, the average was 4.40 (out of 5 scale), the items of the personal hygiene scored the highest as 4.51 whereas the items of CCP2 scored the lowest as 4.31 points. The dieticians' perception degree of employees' performance degree in HACCP system showed that the average was 4.13 (out of 5 scale), so it was significantly lower than actual performance degree as average 4.40 (out of 5 scale). Additionally the employees' knowledge level was positively correlated to performance degree and employees' knowledge level of CCP3, CCP4, and the personal hygiene significantly influenced to the HACCP performance degree. Finally, the dieticians have to recognize correctly the employees' performance degree and on the basis of it must plan the sanitary training which has a proper contents and methods to enhance the employees' knowledge level and achieve more systematic HACCP system in school foodservice.

본 연구는 학교급식 조리종사자들의 HACCP 관련 지식과 수행도에 대한 분석을 통하여 현재 학교급식에서 HACCP의 적용 실태를 파악하고, 조리종사자에게 필요한 교육 내용 및 방법을 규명하여 향후 학교급식에서 보다 체계적인 HACCP 시스템이 실행될 수 있는 방안을 모색하기 위한 기초 자료를 제공하고자 시도되었다. 영양사의 연령은 30대가 60.8%로 절반 이상을 차지하였고, 경력은 10${\sim}$15년 미만이 31.9%, 학력에 있어서는 4년제 대학 졸업자가 60.4%로 나타났는데, 이는 영양교사화로 인하여 전문학사 자격소지 영양사들이 방송통신대학 및 4년제 대학교의 편입을 통하여 학사자격을 취득하였기 때문인 것으로 분석된다. 고용상태는 정규직영양사가 62.6%로 나타났고 근무학교는 초등학교가 50.5%로 절반을 차지하였으며, 급식유형은 도시형이 59.3%이고, 급식관리 방식은 단독관리가 80.2%로 나타났다. 조리종사자의 연령은 만 41${\sim}$50세가 60.7%, 근무기간은 5${\sim}$10년 미만 (34.2%), 학력은 고졸 (77.2%), 고용상태는 비정규직 조리사 (42.2%)가 가장 많았고, 조리종사자의 53.3%가 자격증을 소지하고 있었다. 위생교육 실시횟수는 주 1회 이상 (48.4%)이, 교육방법은 구두교육 (40.7%)의 비율이 가장 높았고, 위생교육에서 HACCP이 차지하는 비중은‘많이 포함된다’가 53.8%로 나타났다. 조리종사자의 대부분 (98.1%)이‘위생교육 경험이 있다’고 응답하였고 HACCP 이해정도에 있어서는‘잘 이해한다’가 47.0%로 나타났으며 HACCP 관련 교육현황에서 모든 항목에 대하여 92% 이상의 높은 교육 실시율을 보였다. 조리종사자의 HACCP 지식수준은 평균 84.2점 (100점 만점)으로 나타나 보통 이상의 수준인 것으로 나타났으며 급식유형 (p < .001), 근무기간 (p < .05), 학력 (p < .01), 고용상태 (p < .001), 자격증 유무 (p < .001), 학교별 (p < .01)에 따라 유의한 차이를 보였다. 또한 영양사의 교육 실시 횟수가 많을수록 (p < .01), 조리종사자가 교육 경험이 있고 (p < .01), 교육 경험횟수가 많을 경우 (p < .05), HACCP에 대하여‘매우 잘 이해한다’고 응답한 경우 (p < .05)에 지식 수준이 유의적으로 높았다. 조리종사자의 HACCP 수행도는 평균 4.40점 (5점 만점)으로 잘하고 있는 것으로 나타났고, 영양사의 조리종사자의 HACCP 수행도에 대한 인지도 평균은 4.13점으로‘잘한다(4점)’에 근접한 것으로 조사되어, 영양사의 인지도가 유의적으로 낮았다 (p < .001). 조사대상자의 수행도는 급식유형 (p < .05), 고용상태 (p < .05), 자격증유무 (p < .01), 학교별 (p < .01)에 따라 유의한 차이를 보였다. 위생교육 실시횟수가 증가할수록 (p < .01), 교육방법에서 실연교육인 경우 (p < .05)에 수행도가 유의적으로 높았고, 조리종사자가 교육 경험이 있고 (p < .01), HACCP에 대하여‘매우 잘 이해한다’고 응답한 경우(p < .001) 유의적으로 높은 수행도를 보여주었다. 이러한 결과를 토대로 살펴볼 때, 학교급식에서 위생교육을 실시하는 영양사의 인지도와 교육받은 내용을 실천에 옮겨야 하는 조리종사자의 실제 수행도간의 차이를 올바르게 인식하여 효과적인 HACCP 교육매체 개발 및 교육방법의 활용, 조리종사자의 수준 등을 고려한 체계적인 교육실시를 통한 위생관리가 이루어져야 할 것으로 사료된다.

Keywords

References

  1. Ministry of education. 학교급식연수회 학교급식 운영의 내 실화방안; 2004
  2. Ministry of education. 학교급식연수회 학교급식만족도향상 방안; 2007
  3. The Chemin Ilbo; 2007. 06. 09
  4. Ministry of education. 학교급식개선 종합대책(2007-2011년)
  5. Korean food and drug administration. 집단식중독발생현황; 2007
  6. Jeong HS. A study on the relations between the usage of HACCP certified products and sanitary safety of school foodservice [Master's thesis]. Gyeongsang: Gyeongsang National University; 2004
  7. Ministry of education. 학교급식 위생관리 지침서 (2004. 12. 31. 2차 개정)
  8. Bauman HE. The HACCP concept and Microbiological hazard categories. Food Technol 1974; 28(9): 30
  9. Lyu ES. Recognition about the HACCP concepts by the Industry foodservice Managers in Pusan and Kyung Nam. J Korean Soc Food Sci Nutr 1999; 15(6): 579-585
  10. Bryan FL. Teaching HACCP Techniques to Food Processors and Regulatory Officials. Dairy Food Environ Sanitat 1991; 11(10): 562-568
  11. Smith PD. A survey of Foodservice operations in child card centers in Washington State. J Am Diet Assoc 1992; 92(4): 483-488
  12. Bae HJ. Evaluation of dietitians' perception of importance about HACCP guidelines in foodservice facilities. J Korean Dietetic Assoc 2005; 11(1): 105-113
  13. Medeiros LC, Hillers VN, Kendall P, Mason A. Food safety education what should we be teaching to consumers. J Nutr Educ 2001; 33: 108-113 https://doi.org/10.1016/S1499-4046(06)60174-7
  14. Eo KH. Assessments of Sanitary Concepts of Employees and Needs of HACCP-based Sanitation Training Program in Elementary School Foodservice Operations [Master's thesis]. Seoul: Yonsei University; 1999
  15. Kang YJ. HACCP Practices (School foodservice HACCP Practices). Kyungbuk Training Program; 2003. p.112-158
  16. Park HS, Shin HG. Food safety management in a contract foodservice industry. Food Indust Nutr 4(3): 27-29
  17. Lyu ES, Chang HJ. Food sanitary practices of the employees in a university and industry foodservices. J Korean Soc Food Sci Nutr 1995; 11(3): 274-281
  18. David MS, Rue N, Linton R. Essentials of food safety and sanitation. 2nd ed, Prentice Hall, NJ; 2001
  19. Barrett B, Penner K, Blakeslee K, Sauer K. Hazard analysis critical control point training for foodservice operators in Kansas. Dairy Food and Environment Sanitation 1998; 18(4): 206-211
  20. Lee JH, Park JS. Attitudes of non-commercial foodservice dietitians toward hiring older workers. Korean J Nutr 1999; 32(7): 821-826
  21. 제주특별자치도교육청. 2007 학교급식 기본방향
  22. Lee YE. A study on the perception and practice of sanitation training program at school foodservice operations in Chungbuk province. J Korean Dietetic Assoc 2006; 12(1): 68-81
  23. Shin HS. A Study on the training and practicing level test of HACCP for School meals employees [Master's thesis]. Kongju: KongJu National University; 2006
  24. Kim YA. Sanitation management in school food service by application of generic HACCP model system [Master's thesis]. Yeungnam: Yeungnam University; 2005
  25. Kim MK. A study on employees' knowledge and implementation of HACCP system in school food service [Master's thesis]. Yeungnam: Yeungnam University; 2005
  26. Oh JH. Research on the current condition of nutritionists' and kitchen staff's sanitary knowledge and management in schools with HACCP meal program in Incheon area [Master's thesis]. Incheon: Inha University; 2005
  27. Han EH. Evaluation of Knowledge and Practice Level of Hygiene for School Cafeteria Employees in Jeonju [Master's thesis]. Jeonju: Chon-buk National University; 2003
  28. Jung KH. Estimation of school-meal cooking staffs' knowledge and executive degree of the HACCP system: Of AnSan, SiHeung areas [Master's thesis]. Seoul: Kyung- Hee University; 2003
  29. Rivas KD, Canter DD. Effectiveness of Telenet for training school food service employees. School Food Service Res Rev 1982; 6 (2): 113
  30. Lim YH, Kwak HO. A study on the sanitary management practices og institutional foodservice employees in Daejeon and Chungnam areas. Korean J Food Culture 2006; 21(4): 381-387
  31. Lee YJ. A comparative study on sanitary practices and perception of emplyees in elementary school, hospital and industry food service in the Inchon area. J Korean Dietetic Assoc 2003; 9(1): 22-31
  32. Kwak TK, Hong WS, Moon HK, Ryu K, Chang HJ. Assessment of sanitary management practices of school foodservice operations in Seoul. J Fd Hyg Safety 2001; 16(3): 168-177
  33. Choi SH, Kim SH, Kwak TK. The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. J Korean Dietetic Assoc 2003; 9(3): 209-218
  34. Lee KE, Ryu K. Influence of school food service employees' food safety training on food safety knowledge and practices. Korean J Community Nutrition 2004; 9(5): 597-605
  35. Farkas D. Creating awareness. Food Manage 1996; 31: 100-104
  36. Moy G, Kaferstein F, Motarjeni Y. Application of HACCP to food manufacturing-some consideration on Harmonization through training. Food Control 1994; 5: 131-139 https://doi.org/10.1016/0956-7135(94)90072-8
  37. Lyu ES. Food sanitary procedures of employees in business & industry food service operations of Pusan and Kyung nam. J Korean Soc Food Sci Nutr 1999; 28(4): 942-947