Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Influence of Characteristics of Hospital Foodservice Operation and Dietitian on Performance of HACCP Prerequisite Program

병원 급식소와 영양사의 특성이 HACCP 선행요건 수행도에 미치는 영향

  • Song, Yoon-Ji (Department of Food and Nutrition, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 송윤지 (대구대학교 식품영양학과) ;
  • 배현주 (대구대학교 식품영양학과)
  • Received : 2016.02.13
  • Accepted : 2016.02.19
  • Published : 2016.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to analyze factors that influence prerequisite program (PRP) performance of hospital foodservice operation. Data was collected through surveys given to 65 dietitians working in general hospital with ${\geq}100beds$. Importance score of sanitary management for the self-operated establishments was significantly higher than that of contract-managed in the areas of working environment management (p<0.01), waste management (p<0.05), clean disinfection management (p<0.05). Performance score of hospitals with ${\leq}300beds$ was significantly lower than that of hospitals with ${\geq}300beds$ in personal hygiene management (p<0.05). Moreover, importance score of dietitians spending ${\geq}3hours$ on inspection time was significantly higher than that of dieticians spending ${\leq}3hr$ in waste management area. According to the results of Pearson correlation analysis, PRP performance score was positively related with dietitian's career (p<0.05), number of submitted beds (p<0.05), cooking process inspection time (p<0.05), dietitian's job satisfaction (p<0.01), and holding rate of utensil and equipment (p<0.05). In addition, the results of multiple regression analysis showed that dietitian's job satisfaction (p<0.001) and holding rate of utensil and equipment (p<0.05) had a significant positive effect on prerequisite program performance. In conclusion, improvement of working condition to increase dietitian's job satisfaction and securing of utensils and equipments are high priorities for improvement of PRP performance.

병원 급식소 선행요건 관리 수행도에 영향을 주는 요인을 분석하고자 서울 경인, 대구 경북지역에 위치한 종합병원 규모 100병상 이상 병원 급식소 총 65곳을 대상으로 설문조사를 실시한 후 통계처리 한 결과는 다음과 같다. 직영으로 운영하는 경우가 위탁으로 운영하는 경우에 비해 작업환경관리(p<0.01), 폐기물관리(p<0.05), 세척 소독관리(p<0.05)에 대한 중요도 평가점수가 유의적으로 높았다. 개인위생관리 영역의 중요도 평가점수는 300병상 미만인 경우가 300병상 이상인 경우에 비해 중요도 점수가 유의적으로 낮았다(p<0.05). 또한 영양사의 조리과정 감독시간이 3시간 이상인 경우가 3시간 미만인 경우에 비해 폐기물관리에 대한 중요도 점수가 유의적으로 높았다(p<0.05). 선행요건 수행도 총점을 종속변수로 하고 선행요건 수행도 총점과 유의미한 상관관계가 있다고 분석된 영양사의 경력과 조리과정 감독시간, 직무만족도와 병원 급식소의 허가 병상 수와 위생기기 보유율 등을 독립변수로 하여 다중회귀분석을 실시한 결과 회귀모형의 설명력은 45.9%였고, 회귀식은 통계적으로 유의한 것으로 분석되었다(F=10.172, p<0.001). 회귀분석 결과 선행요건 수행도에는 '영양사의 직무만족도(p<0.001)'와 '위생기기 보유율(p<0.05)'이 유의한 양(+)의 영향을 주는 것으로 분석되었다. 따라서 병원 급식소 선행요건 관리 수행도 향상을 위해서는 영양사의 직무 만족도 향상을 위한 근무조건 개선과 함께 위생관리에 필요한 기기의 적정 확보가 우선적으로 필요하다고 판단된다.

Keywords

References

  1. Bae HJ. 2002. Survey on sanitation practice and the analysis of improvement by implementing HACCP system on foodservice operations. Doctorate dissertation. Sookmyung Women's University, Seoul, Korea. pp 86-116
  2. Bae HJ. 2005a. Evaluation of dietitians' perception of importance about HACCP guidelines in foodservice facilities. J Korean Diet Assoc 11(1):105-113
  3. Bae HJ. 2005b. Evaluation of dietitians' perception of importance about prerequisite program in foodservice facilities. J Korean Diet Assoc 11(2):233-241
  4. Bae HJ, Lee HY, Chun HJ. 2007. An assessment of dietitian job tasks according to the characteristics of foodservice operations and dieticians. Korean J Food Cook Sci 23(6): 858-866
  5. Bae HJ, Paik JE, Joo NM, Youn JY. 2012. HACCP principles and applications for foodservice manager. Gyomoon Publishers, Paju, Korea. pp 74-124
  6. Gam SO, Park JR, Kim MJ, Lee MK, Shin KH. 2007. The evaluation of hospital foodservice with patients' condition. J Korean Diet Assoc 13(2):101-113
  7. Hong WS, Yoon JY. 2003. Foodservice employees' sanitation and hygiene practice in school foodservice. Korean J Soc Food Cook Sci 19(4):403-412
  8. Jeon EK, Bae HJ. 2009. Evaluation of sanitation management performance within school foodservice facilities and utilities in Gyeongbuk province. Korean J Food Cook Sci 25(1):62-73
  9. Korea Institute Healthcare Accreditation. 2011. Accreditation standards for healthcare organizations. Available from: http://www.koiha.or.kr/home/data/data/doList.act?boardtype=05. Accessed December 28, 2015
  10. Kim SO, Oh MS. 2005. Sanitary management performance and knowledge of employees in hospital food service. Korean J Home Economics Assoc 43(11):127-140
  11. Kim MY, Kim KJ, Lee KE. 2008. In-patients' food consumption and perception on foodservice quality at hospitals. J Korean Diet Assoc 14(1):87-96
  12. Korean Hospital Association. 2012. Hospital list. Available from: http://www.hospitalmaps.or.kr/hm/frHospital/hospital_list_state.jsp?s_mid=020100. Accessed December 28, 2015
  13. Korea Institute Food Safety Management Accreditation. 2012. Hazard analysis and critical control point. Available from: http://www.haccpkorea.or.kr/info/info_04.do?menu=M_02_01_04. Accessed December 28, 2015
  14. Kim SO, Oh MS. 2005. Sanitary management performance and knowledge of employees in hospital food service. Korean Home Economics Assoc 43(11):127-140
  15. Kim YO, Kim SA, Ly SY. 2006. Perceived performance of sanitary management and HACCP knowledge of foodservice managers in Daejeon. Chungnam J Human Ecol 19(1):111-130
  16. Lee BD, Kim JH, Kim JM, Kim DW, Rhee CO, Eun JB. 2006. Microbiological hazard analysis for HACCP system application to hospitals foodservice operations. J Korean Soc Food Sci Nutr 35(3):383-387 https://doi.org/10.3746/jkfn.2006.35.3.383
  17. Lee JS, Kwak TK, Kang YJ. 2003a. Development of the hospital foodservice facility evaluation tools based on the general HACCP-based sanitation standards and guidelines. Korean J Soc Food Cook Sci 19(4):339-353
  18. Lee JS, Kwak TK, Kang YJ. 2003b, Development of a hospital foodservice facility plan and model based on general sanitation standards and HACCP guidelines. Korean J Soc Food Cook Sci 19(4):477-492
  19. Lee KY, Lee HS. 2005. Influences of school food service dietitians' job satisfaction and perception of barriers to HACCP implementation on food sanitation/safety management performance in Gyeongbuk province. J Korean Diet Assoc 11(2):179-189
  20. Lee SJ. 2005. Analysis of the effect of dieticians' work behavior and organizational environment on quality of hospital dietary services. Korean J Nutr 38(9):756-764
  21. Nam EJ, Lee YK. 2001. Evaluation of sanitary management based on HACCP of business and industry foodservice operations in Daegu and Gyeongbuk areas. J Korean Diet Assoc 7(1): 28-37
  22. So GS. 2007. Survey on sanitation practice in food service establishment and improvement effect by application of HACCP system, Doctorate dissertation. Chonbuk National University, Cheongju, Korea. pp 10-36
  23. Song YJ, Bae HJ. 2013. Importance-performance analysis about sanitation management items at general hospital foodservice operations. Korean J Food Cook Sci 29(1):63-71 https://doi.org/10.9724/kfcs.2013.29.1.63
  24. Korea Pharma Today. 2011. Inspection report of hospital foodservice facilities. Available from: http://www.yakup.com/news/index.html?mode=view&cat=11&nid=145775. Accessed December 28, 2015
  25. Yoon MY, Lee IS. 2006. Analysis on facilities and basic equipment of school foodservice safety in Pohang area. J Korean Diet Assoc 12(3):264-276

Cited by

  1. 고등학교 급식시설 운영실태 및 ATP Bioluminescence를 이용한 위생상태 조사연구 vol.30, pp.3, 2016, https://doi.org/10.9799/ksfan.2017.30.3.515
  2. 종합병원 영양사의 조직문화 인식이 조직몰입에 미치는 영향 vol.23, pp.4, 2017, https://doi.org/10.14373/jkda.2017.23.4.431
  3. 보건소 영양사의 직무만족도가 조직몰입과 이직의도에 미치는 영향 vol.26, pp.1, 2020, https://doi.org/10.14373/jkda.2020.26.1.54