Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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School Dietitians' Perceptions of Potentially Hazardous Food and Inspection of Food Safety and Sanitation

학교급식에서의 잠재적 위험 식품과 위생 및 안전점검에 대한 영양(교)사의 인식

  • Chung, Myung-Ok (The Graduate School of Clinical Health Sciences, Ewha Womans University) ;
  • Seo, Sun-Hee (Dept. of Nutritional Sciences and Food Service Management, Ewha Womans University)
  • 정명옥 (이화여자대학교 임상보건과학대학원 임상영양학) ;
  • 서선희 (이화여자대학교 건강과학대학 식품영양학과)
  • Published : 2008.05.02
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Abstract

The purpose of this study was to identify school dieticians' perceptions on the Potentially Hazardous Food (PHF) and the inspection of food safety and sanitation conducted by Provincial Office of Education. Questionnaires were distributed to 400 school dieticians in elementary schools in Seoul and Gyeonggi Province, and 217 responses were collected. The majority of respondents (64%) defined PHF as food that easily decays at room temperature and over half of the respondents considered Korean cooked vegetables as a PHF. In addition, 4% of respondents completely excluded PHFs from their menus. Forty five percent of the respondents selected CCP rule 7 (delivery and distribution process) and 34% selected CCP rule 6 as the most difficult of the CCP rules to follow. Also, perceptions concerning food safety inspection and sanitation were not high in terms of validity, objectivity, and reliability among the evaluation criteria. The study results suggest that PHF as well as Potentially Hazardous Menu (PHM) definitions and guidelines should be re-established in consideration of traditional Korean food culture and the preparation of Korean foods.

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