Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Hygiene Practices of Foodservice Employees by Hygiene Education and Work Environment in the Gyeongnam Area

경남지역 위탁급식업체 조리종사자의 위생교육 및 근무환경에 따른 위생 직무수행도 평가

  • Lim, Jung-Hee (Nutrition Education Major, Graduate School of Education, Kyungnam University) ;
  • Kim, Hyun-Ah (Dept. of Food & Nutritional Sciences, Kyungnam University) ;
  • Jung, Hyun-Young (Dept. of Food & Nutrition, Mokpo National University)
  • 임정희 (경남대학교 교육대학원 영양교육전공) ;
  • 김현아 (경남대학교 식품영양학과) ;
  • 정현영 (목포대학교 식품영양학과)
  • Received : 2012.12.11
  • Accepted : 2013.07.01
  • Published : 2013.08.02
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

Keywords

References

  1. An JM (2012): Hygiene knowledge and sanitary management performance of school foodservice employees. Masters degree thesis. Kyungnam University. pp.58-59
  2. Bae HJ, Lee HY (2010): Importance evaluation about the remedies for improvement of sanitation management by foodservice managers. Korean J Community Nutr 15(2):266-274
  3. Choe SH, Kim SH, Gwag DG (2003): The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. J Korean Diet Assoc 9(3):209-218
  4. Chong YK, Kwak TK (2000): Perceived performance of sanitary management for school food service managers in the Seoul area. Korean J Community Nutr 5(1):100-108
  5. Eo CH, Rye K, Park SJ, Kwak TK (2001): Need assessments of HACCP-based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees. J Korean Diet Assoc 7(1):56-64
  6. Eum YR, Lyu ES (2003): Analysis of current operational practices and issues of contract-managed foodservice companies in Republic of Korea. J of the Korean Diet Assoc 9(3):197-208
  7. Han JH, Yi NY, Hong WS (2009): Identifying the effect of personal, foodservice and organizational characteristics on foodservice managers' job satisfaction by the contract management company scale. Korean J Community Nutrition 14(2):216-228
  8. Her WY (2006): Knowledge, attitudes and practices of food safety among foodservice employees. Masters degree thesis. Yongnam University. pp.64-67
  9. Hong WS, Yin JM, Choi YS (2008): Sanitary performance and knowledge of elementary school foodservice employees in Seoul. J Korean Diet Assoc 14(4):382-395
  10. Hwang HO, Kim HA (2012): Nutrition teachers (dietitians)' perceptions of barriers to implementation of HACCP system in school foodservices in the Gyeongnam area. J Korean Soc Food Sci Nutr 41(10):1475-1485 https://doi.org/10.3746/jkfn.2012.41.10.1475
  11. Hwang JO (2002): Study on sanitary knowledge and perceived performance of HACCP management for dieticians and employees at contract foodservices. Masters degree thesis. Changwon National University. pp.76-81
  12. Jung KH (2003): Estimation of school-meal cooking staffs' knowledge and executive degree of the HACCP system: of Ansan, Siheung areas. Masters degree thesis. Kyunghee University. pp.50-52
  13. Kim GM, Lee SY (2008): A study on the sanitation management status and barriers to HACCP system implementation of school foodservice institutions in Seoul metropolitan area. Korean J Community Nutr 13(3):405-417
  14. Kim MJ, Roh PU (2000): A study on model development of Hazard Analysis Critical Control Point (HACCP) for school lunch menu in primary schools. J of Korean Public Health Assoc 26(2):177-188
  15. Kim SH, Lee YW (2001): A study on the sanitary management procedures of university and industry foodservice operations in Pusan. J Fd Hyg Safety 16(1):1-10
  16. Kim YO, Kwon SJ, Ly SY (2009): Perceived performance of HACCP for school foodservice managers in Daejeon. Korean Journal of Human Ecology 18(1):223-236 https://doi.org/10.5934/KJHE.2009.18.1.223
  17. Kim YS (2003): The importance of hygiene condition and HACCP system application at school food service. Food Science and Industry 36(2):92-98
  18. Korea Food and Drug Administration. Food poisoning statistics. Available from: http://www.kfda.go.kr/e-stat/index.do?nMenuCode=19. Accessed June 20, 2013a
  19. Korea Food and Drug Administration. Available from http://www.haccphub.or.kr/company/company_01.do. Accessed February 25, 2013b
  20. Korea Foodservice Information. Direct foodservice maket by government leading. Available from: http://monthly.foodbank.co.kr/news/view.php?secIndex=32522&page=1&back. Accessed July 2, 2012
  21. Korea Ministry of Goverment Legislation. Food Sanitation Law. Available from: http://www.law.go.kr/main.html. Accessed April 22, 2003
  22. Kwak TK, Lee KM, Chang HJ, Kang YJ, Hong WS, Moon HK (2005): Analysis of critical control points through field assessment of sanitation management practices in foodservice establishments. Korean J Food Cookery Sci 21(3):290-300
  23. Kwon SH, Lee HO, Chung DH, Sin WS, Eom AS (2003): The seasonal microbiological quality assessment for application of HACCP system to the elementary school food service. Korean J Soc Food Cookery Sci 19(5):647-658
  24. Lee HO, Shim JY, Shin HA, Chung DH, Om AS (2002): Recognition study on introduction of HACCP to industry foodservice. Korean J Soc Food Cookery Sci 18(3):355-363
  25. Lee JY, Seo JS, Bang BH, Jeong EJ, Kang NE, Lee JY (2003): A survey on industry needs for education programs of HACCP professionals in food service facilities. J Vocat Educ Res 22(3):105-122
  26. Lee JY, Yon MY, Lee YJ, Kim WJ (2011): Culinary employees' sanitation management practice levels according to dietitians' sanitation training performance in the institutional foodservice industry in the Chungbuk provinces. Korean J Food Culture 26(2):151-158
  27. Lee KE, Ryu K (2004): Influences of school food service employees' food safety training on food safety knowledge and practices. Korean J Community Nutrition 9(5):597-605
  28. Lee SG, Gil BI (2007): A study on the educational effects of HACCP training for employee cooks of school foodservice operations in the Kyeonggi area. J East Asian Soc Dietary Life 17(5):746-752
  29. Lee SY, Jang YS, Choi HJ (1999): Current status and further prospect on HACCP implementation in Korea (specially on catering). Food Industry and Nutrition 4(3):14-26
  30. 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
  31. Lyu ES (1999): Food sanitary procedures of employees in business & industry foodservice operations of Pusan and Kyung Nam. J Korean Soc Food Sci Nutr 28(4):942-947
  32. Lyu ES, Chang HJ (1995): Food sanitary practices of the employees in university and industry foodservices. Korean J Soc Food Sci 11(3):274-281
  33. Moon HK, Hwang JO (2003): Study on hygiene knowledge and recognition on job performance levels for HACCP application for employees at contract foodservices. Korean J Community Nutrition 8(1):71-82
  34. Nam EJ, Lee YK (2001): Evaluation of sanitary management based on HACCP of business and industry foodservice operations in Taegu and Kyungpook areas. J Korean Diet Assoc 7(1):28-37
  35. Park JY, Yang HW, Park HH (2007): A study on the level of hygiene practices and strategy in the contract foodservice establishments. J East Asian Soc Dietary Life 17(4):589-596
  36. Park JY, Ahn SS, Park HH (2006): A study on differences of food hygiene knowledge and practices between housewives and the contract foodservice employees. Korean J Food & Nutr 19(3):301-310
  37. Park MK (2004): (The) development of Intellectual Capital (IC) measurement tool on Contract Foodservice Management Company (CFMC) and analysis of cause and effect relationship of Intellectual Capital. Masters degree thesis. Yonsei University. pp.59-70
  38. Park SH, Jung HA, Bae HJ, Joo NM (2009): A study on differences of sanitation education and sanitation knowledge between dietitians in school foodservice and managers in commercial foodservice. Korean J Community Nutr 14(3):306-315
  39. Shim JY, Om AS, Lee HO (2002): The sanitary management procedures of the industry foodserviec in Seoul. Korean J of Living Science Research 20(1):131-147
  40. Soh GS, Kim YS, Shin DH (2007): A survey on the sanitary management in food service institutions. J Fd Hyg Safety 22(1):63-75
  41. Song IS, Chae IS (2008): The analysis of the school foodservice employees' knowledge and performance degree of HACCP system in Jeju. Korean J Nutr 41(8):870-886
  42. Song SI (2006): Ontracting outfoodservice operation. Hotel Resort Casino Research 5(2):447-464
  43. Yoo WC, Kim JW (2000): Development of generic HACCP model for practical application in mass catering establishments. Korean J Soc Food Sci 16(3):232-244

Cited by

  1. Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.573
  2. Effect of Foodservice Employee's Hand Hygiene Improvement according to Food Safety Education vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.284
  3. Importance and Performance Analysis of Sanitation Management in Workers at Small and Medium Foodservice Industries Using HACCP Prerequisites vol.45, pp.10, 2016, https://doi.org/10.3746/jkfn.2016.45.10.1497