DOI QR코드

DOI QR Code

식품전공자와 비전공자의 식품위생지식과 실행도 비교

Comparison of Food Hygiene Knowledge and Performance of Food Major and Nonmajor College Students

  • 김준미 (대전대학교 식품영양학과) ;
  • 구난숙 (대전대학교 식품영양학과)
  • Kim, Jun-Mi (Department of Food and Nutrition, Deajeon University) ;
  • Koo, Nan-Sook (Department of Food and Nutrition, Deajeon University)
  • 투고 : 2011.04.21
  • 심사 : 2011.07.04
  • 발행 : 2011.08.31

초록

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

키워드

참고문헌

  1. 남기성. 2007. SPSS를 이용한 통계분석은 어떻게? 자유아카데미. p 248
  2. Bae HJ. 2006. Analysis of contamination of bacteria from raw materials, utensils and works' hands to prepared foods in foodservice operations. J Korean Soc Food Sci. Nutr., 35(5):655-660 https://doi.org/10.3746/jkfn.2006.35.5.655
  3. Bahk GJ, Kim YC, Lee HS, Rho MJ, Cho YH, Lee YH, Lee KM, Roh WS, Yang JH, Kim JS, Lee SP. 1999. A study on attitudes toward food safety issues in Korea -Focus on the public official related to food hygiene- J Fd Hyg. Safety, 14(1):34-44
  4. Choi MO, Park UY, Kim JY. 2001. A study on the sanitary perception of the food suppliers for the business and industry foodservice in Busan area. J Korean Diet Assoc., 7(1):19-27
  5. Kim WJ, Choi EU. 2002. Food safety knowlwdge and behaviors of housewives in Chungbuk province areas. J Life Sci. (Chungbuk Univ.), 5:45-57
  6. Kim YO, Kim SA, Ly SY. 2006. Perceived performance of sanitary management and HACCP knowlwdge of school food service managers in Daejeon. Chungnam J Human Ecology, 19(1):111-130
  7. Kim HC, Kim MR. 2003. Consumers' awareness and information-seeking behaviors towards food hygiene (2): Focused on foodborne illness. Korean J Human Ecology, 41(10):117-128
  8. Kim HC, Kim MR. 2005. Evaluation of knowledge and behaviors towards food safety and hygiene of children. J Korean Living Sci. Assoc., 14(5):871-881
  9. Koo NS, Kim WS, Lee KA, Kim MJ. 2008. Food hygiene. Powerbook. Seoul. pp. 4-15
  10. Lee JH. 2006. The evaluation of importance perception and performance on sanitation in restaurants by consumers. Kosin J Health Sci., 16:21-29
  11. Lee YE. 2008. An analysis on the satisfaction with the quality of school foodservice in Chungbuk province. Korean J Food Culture, 23(1):105-114
  12. Lee YH, Cho KD, Lee BH. 2006. Hygiene practice attitude of housewives in Seoul and related factors. Korean J Food Cookery Sci., 23(2):229-236
  13. Lee JS, Hong HJ, Kwak TK. 1998. Development of the computer-assisted HACCP system program and developing HACCP-based evaluation tools of sanitation for institutional foodservice operations. Korean J Community Nutr., 3(4):655-667
  14. Lee SY, Jang YS, Choi HJ. 1999. Current status and further prospect on HACCP implementation in Korea (specially on catering). Food Industry & Nutr., 4(3):14-26
  15. Lee JM, Lee JH, Park JS. 2003. Feasibility study for dietitians' roles as a sanitation management at restaurants in Cheonam. J Korean Diet Assoc., 9(4):273-277
  16. Lee KE, Ryu K. 2004. Influences of school food service employees' food safety training on food safety knowledge and practices. Korean J Community Nutr., 9(5):597-605
  17. Lim YH, Kwak HO. 2006. A study on the sanitary management practices of institutional foodservice employees in Daejeon and Chungnam areas. Korean J Food Culture, 21(4):381-387
  18. McSwane D, Rue N, Linton R. 2003. Essentials of Food Safety & Sanitation. Third Edition, Prentice Hall. NJ. pp 1-22
  19. Park HJ, Bae HJ. 2006. Evaluation of microbiological hazards of hygiene by customers' hands in university foodservice operation. J Korean Soc Food Sci. Nutr., 35(7):940-944 https://doi.org/10.3746/jkfn.2006.35.7.940
  20. Park JY, Ahn SS, Park HH. 2006. A study on differnce of food hygiene knowledge and practices between housewives and the contract foodservice emplotees. Korean J Food & Nutr., 19(3):301-310
  21. Roh JM, Yoo YS. 1989. A study on the survey of eating out and food preference of college students in Seoul. Korean J Human Ecology, 27(2):65-74
  22. Yang HS, Han EH, Sohn HS, Rho JO. 2006. A study on the sanitary education program at school foodservice operations in Jeonju. Korean J Human Ecology, 9(3):81-87
  23. Yoon JS. 2006. A survey on attitude of toward food hygiene, safety and awareness of HACCP of university students. M.S. Thesis. Yeungnam Univ. pp 26-27
  24. Yoon SI, Kye SH, Kim YC, Jeoung EY. 1991. A study of the need assessment for public food sanitation education. Korean J Dietary Culture, 6(3):293-299