Journal of Nutrition and Health

  • 제44권1호
  • /
  • Pages.74-81
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  • 2011
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
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학교급식 식재료 및 완제품 배송직원의 위생관리 실태 조사

An Evaluation of Food Delivery Worker Sanitation Management Practices that Supply Food to School Foodservices

  • 김윤화 (경북대학교 식품영양학과, 장수생활과학연구소) ;
  • 이연경 (경북대학교 식품영양학과, 장수생활과학연구소)
  • Kim, Yun-Hwa (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University)
  • 투고 : 2010.09.13
  • 심사 : 2011.01.12
  • 발행 : 2011.02.28
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초록

본 연구는 학교급식 식재료 (완제품)의 위생관리 실태와 구매실태를 파악하기 위하여 학교급식 식재료 (완제품) 납품업체 38곳의 배송직원 201명을 대상으로 위생지식수준, 위생관리 수행수준, 위생관리 현황을 조사하였다. 조사대상자는 30~39세가 41.3%, 배송경력 1~3년이 30.8%로 가장 많았고, 61.7%가 1~2회/년 위생교육을 받고 있었다. 새벽배송 학교 수는 응답자의 52.7%가 2개교로 가장 많았다. 위생지식은 3.75/7.00점으로 낮게 평가되었고, 작업장 위생관리에 대한 지식점수가 가장 높았으며, 개인위생 항목의 점수가 가장 낮았다. 자기차량으로 운행하는 직원의 위생지식 점수가 유의적으로 높았다. 위생관리 수행수준의 평균은 4.58/5.00점으로 높았으며, 검수관련 영역의 점수가 가장 높고, 배송차량 관리 영역 점수가 가장 낮았다. 육류 및 수산물 배송직원과 위생교육을 받는 직원의 위생관리 수행도가 더 높았다. 학교급식 식재료를 공급하면서 가장 어려운 점은 납품시간이었고 두 번째는 식재료 (완제품)의 온도관리였다. 따라서 영양 (교)사와 유통업체에서는 유통단계에서의 위생적인 식재료 (완제품) 관리를 위하여 배송직원을 대상으로 한 철저한 위생교육과 관리가 요구된다.

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.

키워드

참고문헌

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피인용 문헌

  1. 대구.경북지역 영양(교)사들의 학교급식 검수관리 실태 조사 vol.19, pp.4, 2011, https://doi.org/10.11002/kjfp.2012.19.4.611
  2. 서울지역 학교급식 식재료의 잔류농약 위해성 평가 vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.69
  3. Systemic analysis 방법을 활용한 국내 학교급식 위생의 주요 영향 인자 분석 연구(2005-2014) vol.30, pp.1, 2011, https://doi.org/10.13103/jfhs.2015.30.1.13
  4. 경기도 소재 고등학교 급식소의 위생·안전관리와 작업구역별 공기 품질 간의 관련성 vol.23, pp.4, 2011, https://doi.org/10.14373/jkda.2017.23.4.350
  5. 광주광역시 학교급식 농산물의 잔류농약 모니터링 및 위해평가 vol.34, pp.3, 2019, https://doi.org/10.13103/jfhs.2019.34.3.283