Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

The Sanitary Performance and Sanitary Education of Elementary and Middle School Food Service Employees in the Seoul Area

서울지역 초등학교와 중학교 급식 종사자들의 위생관리 및 위생교육 실태 평가

  • Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Yim, Jeong-Mi (Natural Science Research Institute, Sangmyung University) ;
  • Choi, Young-Sim (Natural Science Research Institute, Sangmyung University)
  • 홍완수 (상명대학교 외식영양학) ;
  • 임정미 (상명대학교 자연과학연구소) ;
  • 최영심 (상명대학교 자연과학연구소)
  • Received : 2010.03.11
  • Accepted : 2010.05.12
  • Published : 2010.06.30
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Abstract

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

Keywords

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