Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Assessment of Food Sanitation Knowledge and Performance of Food Service Workers in School Food Service Operations Implementing HACCP

HACCP 적용 학교 급식소 조리원의 위생지식과 위생관리 수행도 분석

  • Chang, Hew-Won (Department of Nutrition Education, Graduate School of Education, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 장혜원 (대구대학교 교육대학원 영양교육) ;
  • 배현주 (대구대학교 식품영양학과)
  • Received : 2010.08.25
  • Accepted : 2010.11.08
  • Published : 2010.12.31
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Abstract

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.

Keywords

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