대한영양사협회학술지 (Journal of the Korean Dietetic Association)

  • 제17권3호
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  • Pages.287-301
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  • 2011
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  • 1225-9861(pISSN)
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  • 2383-966X(eISSN)
대한영양사협회 (The Korean Dietetic Association)
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50인 미만 노인복지시설의 급식 현황 및 급식업무 종사자들의 위생지식 및 실천도 평가

Foodservice Management and Food Safety Knowledge and Practices of Employees in Elderly Welfare Facilities

  • 서선희 (이화여자대학교 건강과학대학 식품영양학과) ;
  • 윤나라 (이화여자대학교 건강과학대학 식품영양학과)
  • Seo, Sunhee (Dept. of Nutritional Sciences & Food Management, Ewha Womans University) ;
  • Yun, Nara (Dept. of Nutritional Sciences & Food Management, Ewha Womans University)
  • 투고 : 2011.03.28
  • 심사 : 2011.06.20
  • 발행 : 2011.08.02
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초록

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

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참고문헌

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