Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Understanding and Importance-Performance Analysis of Food Allergen Labeling System

알레르기 유발식품 표시의 이해도와 중요도-수행도 분석 -서울·경기지역의 식품업체 종사자를 대상으로-

  • Kwak, Tong-Kyung (Department of Food and Nutrition, Yonsei University) ;
  • Chung, Myung-Sub (Department of Food Sceince and Technologu, Cung-Ang University) ;
  • Park, Si-Eun (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Paik, Jin-Kyoung (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University)
  • Received : 2014.03.25
  • Accepted : 2014.06.06
  • Published : 2014.06.30
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Abstract

The purpose of this research is to investigate and analyze food allergy labelling for the arrangement of improvement plans. Survey was done as a quantitative research targeting food industry employees with 399 random workers in Seoul and Gyonggi area. The data was analyzed using SPSS windows (ver. 12.0) for frequency analysis, t-test and factor analysis. The importance and performance of the food allergen labelling were divided by 15 items. Only 43.1% of the workers understood the operation allergic food labels. The first improvement on allergic food labels was "using boldface for food allergen labes". The importance of all of these factors was significantly higher than performance. The selection attributes with relatively low the performance but high importance(2 quadrant) were "consumer education for allergic food labels" and "training of professional counselors on food allergy". Therefore, the factors to be improved through the IPA were consumer education and training of professional counselors. With this research and extended efforts for revision of laws, reliability of food industry and accuracy of food labelling would improve, thereby boosting the productive commercial activities in labelling code.

Keywords

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