Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Evaluation of Sanitation Management Performance within School Foodservice Facilities and Utilities in Gyeongbuk Province

일부 경북지역 학교 급식시설.설비 위생관리 수행도 평가

  • Jeon, Eun-Kyung (Department of Nutrition Education, Graduate School of Education, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 전은경 (대구대학교 교육대학원 영양교육) ;
  • 배현주 (대구대학교 식품영양학과)
  • Published : 2009.02.28
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Abstract

This study was conducted to evaluate the performance of sanitation management within school foodservice facilities and utilities in Gyeongbuk province. Data collection was carried out through surveys given to 200 school dietitians from the province. A total of 108 were usable, resulting in a 54.0% response rate. Statistical analyses were done using the SAS package program (version 8.2 for Windows). Of the study population, 58.3% had more than 10 years of work experience, and 64.8% worked in elementary schools. With regard to the style of foodservice system, 47.2% were urban and 46.3% were rural. Also, 89.8% of the school foodservices provided meals once a day. The performance of the sanitation management items of the facilities and utilities used to provide school foodservice was evaluated using a 5-point Likert scale. The average score for the 25 items was 3.35 points. 'HVAC system installed in foodservice establishment' had the lowest average score at 2.20 points. Whereas 'provide adequate storage capacity to allow refrigerating and freezing and an adequate thermometer is installed and temperatures monitored' had the highest average score at 4.19 points. Nine out of the 25 items were lower than the average score. The performance scores of high schools were significantly higher than those of elementary schools or middle schools for 'window materials are provided that are not liable to break' (p<0.001). The performance scores for urban style foodservices were significantly lower than for rural foodservices for 'floor of kitchen is constructed to maintain a dry system' (p<0.05). In response to questions on kitchen utensils and equipment, significant differences were shown according to the number of meals served per day in 21 out of 56 items, and the style of foodservice system showed significant differences in 14 of the 56 items. Foremost, to make better use of the foodservice facilities and utilities in Gyeongbuk province, immediate improvements should be made for management items in which the degree of performance was below the average score.

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