Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Culinary Employees' Sanitation Management Practice Levels According to Dietitians' Sanitation Training Performance in the Institutional Foodservice Industry in the Chungbuk Province

충북지역 단체급식 영양사의 위생교육 실행 수준에 따른 조리종사자의 위생관리 실천 수준

  • Lee, Jea-Young (Department of food & Nutrition, Chungbuk National University) ;
  • Yon, Mi-Yong (Nutrition policy promotion team, Korea Health Industry Development Insititute) ;
  • Lee, Yu-Jin (Department of food & Nutrition, Chungbuk National University) ;
  • Kim, Woon-Ju (Department of food & Nutrition, Chungbuk National University)
  • 이재영 (충북대학교 식품영양학과) ;
  • 연미영 (한국보건산업진흥원 영양정책지원팀) ;
  • 이유진 (충북대학교 식품영양학과) ;
  • 김운주 (충북대학교 식품영양학과)
  • Received : 2011.03.14
  • Accepted : 2011.04.11
  • Published : 2011.04.30
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Abstract

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.

Keywords

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