Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Development and Application of Hygiene Safety Quotient (HSQ) and Nutrition Quotient (NQ) Management Web & App Program for Efficient Foodservice Management of Children's Foodservice Facilities

어린이 급식소의 효율적인 급식관리를 위한 위생·안전지수·영양지수 관리 웹 & 앱 프로그램 개발 및 적용

  • Jung, Dajung (Center for Children's Foodservice Management of Siheung) ;
  • Kang, Hyunjoo (Dept. of Food & Nutrition, Bucheon University)
  • 정다정 (시흥시어린이급식관리지원센터) ;
  • 강현주 (부천대학교 식품영양학과)
  • Received : 2020.06.16
  • Accepted : 2020.07.09
  • Published : 2020.08.02
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Abstract

The Center for Children's Foodservice Management periodically visited children's foodservice facilities for hygiene, safety and nutrition management, and the 'HSQ (Hygiene Safety Quotient) and NQ (Nutrition Quotient) Management Web & App Program' was developed and applied to improve the health, safety, and nutrition management status of children's foodservice facilities. The HSQ is a comprehensive hygiene and safety index consisting of six categories from the hygiene and safety checklist for children's foodservice facilities provided by the Ministry of Food and Drug Safety. The NQ is a nutrition index for foodservice facilities consisting of five categories from the nutrition checklist. First, this program can be used to efficiently understand the actual conditions of children's foodservice. Foodservice facilities are provided with the result report prepared by the center without restrictions on time or place. Second, it can be used as "a channel for comfortable communication with foodservice facilities". Foodservice facilities are provided with a route where questions and resolutions can be communicated to the center. Third, it is easy to compare and review the results of foodservice facilities by institution and number of visits while downloading the results data at the same time, as the result report is written based on hygiene, safety, and nutrition visits. Through such programs, it is believed that standardized work and integrated management will improve the work efficiency of the center's employees. It is also thought that these programs will promote healthier life-styles in children by establishing a safe food environment for children's foodservice.

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References

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